Chili Crunch Cucumbers Recipe

Wash cucumbers. Trim the ends and slice cucumbers thinly on a mandoline or use a sharp knife to make 1/8-inch (3 mm) slices. Place slices in a large bowl.

Sprinkle kosher salt over the cucumber slices, toss gently, and let sit for 10 minutes to draw out excess moisture. After 10 minutes, gently pat cucumbers dry with paper towels or drain off any liquid.

Add rice vinegar, sesame oil, and granulated sugar to the cucumbers. Toss gently to combine and coat all slices evenly.

Fold in the thinly sliced scallions and toasted sesame seeds. Set aside while you prepare the soy-garlic dressing and chili crunch so flavors can marry (5–10 minutes).

In a small bowl, whisk together soy sauce (or tamari), grated garlic, mirin, neutral oil, and fresh lime juice until sugar (if any) is dissolved and mixture is slightly emulsified.

Taste and adjust: add a pinch more sugar or a squeeze of lime if you prefer sweeter or brighter notes. Set aside.

Heat a small saucepan over medium-low heat. Add the neutral oil and warm gently until shimmering but not smoking (about 2 minutes). Remove from heat briefly.

Add the finely sliced garlic and shallot to the warm oil. Let them gently sizzle and become golden — about 2–3 minutes — watching carefully so they do not burn. If they brown too quickly, remove pan from direct heat.

Return pan to very low heat, stir in dried chili flakes and light brown sugar. Cook for 30–45 seconds to let the aromas bloom. Remove from heat.

Stir in soy sauce (or tamari), toasted sesame seeds, and the crunchy element (crushed fried shallots or roasted peanuts). If using, add optional chili oil now for extra heat. Let the mixture cool slightly; the oil will settle and crisps will remain crunchy.

Transfer the chili crunch to a small bowl and let cool to room temperature. It can be stored refrigerated in an airtight jar for up to 2 weeks, but use within a few days for maximum crunch.

Pour the soy-garlic dressing over the tossed cucumbers and toss lightly to coat evenly.

Add 1 to 2 tablespoons of the house-made chili crunch to the dressed cucumbers and gently fold to distribute. Start with 1 tablespoon, taste, and add more if you want more heat and texture.

Finish with a small extra sprinkle of toasted sesame seeds and a few scallion slices for garnish. Serve immediately so cucumbers stay crisp.