Day-old rice creates better crispy texture than fresh because dehydrated grains absorb less oil and shatter perfectly when fried.
Crispy Rice Chicken & Cucumber Salad
Dive into a vibrant bowl of our Crispy Rice Chicken & Cucumber Salad, where crunchy rice meets tender chicken in a refreshing medley! This light and zesty dish is elevated with the cool crunch of cucumbers and a drizzle of zesty dressing, making it an irresistible choice for a quick, satisfying meal. Perfect for those sunny days when you crave something delicious yet wholesome!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This Southeast Asian-meets-Mediterranean hybrid traces back to 1980s California when Vietnamese refugees discovered that their beloved com chay (crispy rice) could transform bland American chicken salads into something worth eating—turns out Persian tahdig makers and Korean nurungji enthusiasts had been onto this crispy-bottom-rice trick for centuries, but it took Orange County's fusion fever to marry it with cucumber-olive oil simplicity.
Regional Twist
In Bangkok's Chinatown, they swap the olive oil for nam jim jaew (tamarind-fish sauce dressing) and toss the cucumber with crushed peanuts, transforming this into larb-style heaven.
📝 Ingredients
Shopping List
- 1 lb (454 g) chicken breast
- 1 cucumber
Pantry Items
Amounts also listed in instructions below
- 2 cups (370 g) cooked rice
- olive oil (to taste)
- Salt and pepper
👨🍳 Instructions
- 1
Cook the chicken breast until fully cooked and golden brown.
- 2
Prepare the crispy rice by frying it until crunchy.
- 3
Slice the cucumber and mix it with the chicken and crispy rice.
- 4
Drizzle with olive oil and season with salt and pepper before serving.
💡 Pro Tips
- ✓Fry the rice at 350°F in oil that's at least 2 inches deep to create maximum surface area contact, which develops the Maillard reaction for proper crispiness in 3-4 minutes.technique350°F, 2+ inches oil depth
- ✓Use day-old refrigerated rice with 12-15% moisture content because fresh rice contains too much water and will steam rather than crisp when fried.ingredient12-15% moisture content
- ✓Salt the sliced cucumber 15 minutes before assembly and drain to remove 30-40% of water content, preventing the salad from becoming soggy.timing15 minutes, 30-40% water removal
- ✓Cook chicken breast to exactly 165°F internal temperature, then rest for 3 minutes to allow carryover cooking while maintaining juiciness for contrast with crispy rice.technique165°F internal temp
- ✓Add the crispy rice immediately before serving because it loses 70% of its crunch within 10 minutes when exposed to moisture from other ingredients.timing70% crunch loss in 10 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Day-old rice creates better crispy texture than fresh because dehydrated grains absorb less oil and shatter perfectly when fried.
Crispy Rice Chicken & Cucumber Salad
Dive into a vibrant bowl of our Crispy Rice Chicken & Cucumber Salad, where crunchy rice meets tender chicken in a refreshing medley! This light and zesty dish is elevated with the cool crunch of cucumbers and a drizzle of zesty dressing, making it an irresistible choice for a quick, satisfying meal. Perfect for those sunny days when you crave something delicious yet wholesome!
The Story
This Southeast Asian-meets-Mediterranean hybrid traces back to 1980s California when Vietnamese refugees discovered that their beloved com chay (crispy rice) could transform bland American chicken salads into something worth eating—turns out Persian tahdig makers and Korean nurungji enthusiasts had been onto this crispy-bottom-rice trick for centuries, but it took Orange County's fusion fever to marry it with cucumber-olive oil simplicity.
Regional Twist
In Bangkok's Chinatown, they swap the olive oil for nam jim jaew (tamarind-fish sauce dressing) and toss the cucumber with crushed peanuts, transforming this into larb-style heaven.
📝 Ingredients
Shopping List
- 1 lb (454 g) chicken breast
- 1 cucumber
Pantry Items
Amounts also listed in instructions below
- 2 cups (370 g) cooked rice
- olive oil (to taste)
- Salt and pepper
👨🍳 Instructions
- 1
Cook the chicken breast until fully cooked and golden brown.
- 2
Prepare the crispy rice by frying it until crunchy.
- 3
Slice the cucumber and mix it with the chicken and crispy rice.
- 4
Drizzle with olive oil and season with salt and pepper before serving.
💡 Pro Tips
- ✓Fry the rice at 350°F in oil that's at least 2 inches deep to create maximum surface area contact, which develops the Maillard reaction for proper crispiness in 3-4 minutes.technique350°F, 2+ inches oil depth
- ✓Use day-old refrigerated rice with 12-15% moisture content because fresh rice contains too much water and will steam rather than crisp when fried.ingredient12-15% moisture content
- ✓Salt the sliced cucumber 15 minutes before assembly and drain to remove 30-40% of water content, preventing the salad from becoming soggy.timing15 minutes, 30-40% water removal
- ✓Cook chicken breast to exactly 165°F internal temperature, then rest for 3 minutes to allow carryover cooking while maintaining juiciness for contrast with crispy rice.technique165°F internal temp
- ✓Add the crispy rice immediately before serving because it loses 70% of its crunch within 10 minutes when exposed to moisture from other ingredients.timing70% crunch loss in 10 minutes