Go Back
viral crispy rice

Viral Crispy Rice Cucumber Salad

Crunchy crispy rice, cucumber, chicken cutlets, and a creamy chili dressing — the ultimate viral salad made satisfying.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients
  

For the Crispy Rice:

  • 2 cups jasmine rice cooled
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tsp chili oil

For the Salad

  • 1 english cucumber sliced
  • 3 green onions sliced
  • 1 avocado diced
  • 1 cup shelled edamame

For the Chicken

  • 1 large chicken breast sliced thin horizontally
  • 1 cup panko
  • 1 large egg beaten
  • salt, pepper, paprika
  • neutral oil for frying

For the Dressing

  • 1 cup plain greek yogurt
  • 2 tbsp mayo
  • 1/4 cup sweet chili sauce
  • 1 tsp paprika
  • water for thinning

Instructions
 

  • Crisp the rice: Preheat oven to 400°F. Toss cold jasmine rice with soy sauce, sesame oil, and chili oil. Spread onto a parchment-lined baking sheet in a thin layer. Bake 25–35 minutes, flipping halfway, until golden and crispy. Let cool slightly.
  • Prepare the chicken cutlets: Pound sliced chicken until evenly thin. Season with salt and pepper. Dip into beaten egg, then coat in panko mixed with paprika.Pan fry in a thin layer of oil over medium heat for 3–4 minutes per side until golden and cooked through. Transfer to a rack and let rest, then chop.
  • Make the dressing: In a bowl, whisk together Greek yogurt, mayo, sweet chili sauce, paprika, and salt. Slowly add water and mix, to thin. Adjust spice level to taste.
  • Assemble the salad: In a large bowl combine cucumber, green onion, avocado, edamame, and chopped chicken.
  • Add crunch: Fold in crispy rice just before serving.
  • Dress & garnish: Drizzle with chili yogurt dressing, toss gently, and top with sesame seeds.

Notes

  • Day-old rice crisps best.
  • Don’t overcrowd the rice on the pan.
  • Let chicken rest before chopping to keep it juicy.
  • Toss salad right before serving for maximum crunch.