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Ingredients
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Cucumbers & Dressing
Chili Oil & Aromatics
Garlic Crisps & Garnish
Method
Cucumbers & Dressing
- 1
Prepare cucumbers
Wash cucumbers. If using English cucumbers, halve lengthwise then cut into 1/4-inch half-moons. If using Persian cucumbers, just slice into 1/8–1/4-inch rounds. Place in a mixing bowl and toss with 1 tsp kosher salt. Let sit 10 minutes to draw out excess water.
- 2
Make dressing
While cucumbers rest, whisk together rice vinegar (2 tbs), light soy sauce (1 tbs), sesame oil (1 tsp), sugar (1 tsp) and lime juice (1 tsp) in a small bowl until sugar dissolves.
- 3
Drain cucumbers
After 10 minutes, gently squeeze or press cucumbers in a sieve to remove excess liquid. Transfer cucumbers back to the bowl and pour 1–2 tablespoons of the dressing over them, tossing to coat. Reserve remaining dressing for serving if desired.
Chili Oil & Aromatics
- 4
Prepare chilies and aromatics
Combine crushed red pepper flakes (3 tbs), Sichuan peppercorns (1 tsp, if using) and dried chili threads/powder (1 tsp, optional) in a heatproof bowl or jar large enough to hold the oil. Arrange next to the prepared cucumber bowl.
- 5
Heat oil
In a small saucepan, add neutral oil (120 ml). Heat over medium until oil reaches shimmering but not smoking (about 180–190°C / 355–375°F). If you don't have a thermometer, heat until oil is very hot and a single small sizzle appears when a tiny piece of garlic or a pinch of red pepper touches it.
- 6
Infuse chili oil
Carefully pour the hot oil over the chili mixture in two steady streams (you should hear sizzling). The oil will bubble up and bloom the spices; let it sit until the noise subsides and oil cools to warm (3–5 minutes). Stir once and allow flavors to meld 5 minutes more. Taste and add a pinch of salt if desired.
Garlic Crisps & Garnish
- 7
Fry garlic crisps
In a small skillet, heat the frying oil (80 ml) over medium-low. Add the thinly sliced garlic in a single layer. Fry, stirring or moving slices gently, until golden brown and crisp (about 1–2 minutes). Watch closely to avoid burning. Remove garlic with a slotted spoon to a paper towel-lined plate and immediately sprinkle a small pinch of salt. Reserve oil for another use or to drizzle sparingly if desired.
- 8
Assemble and finish
Pour the warm chili oil over the dressed cucumbers (use as much as you like — start with 2–3 tbs). Toss gently to coat. Scatter the garlic crisps over the top. Sprinkle toasted sesame seeds (1 tsp), sliced scallions (2 tbsp) and cilantro (optional 2 tbsp). Finish with a few black sesame seeds if using and an extra touch of chili flakes or a drizzle of the reserved dressing to taste.
- 9