Chili Crunch Cucumbers Recipe

Prepare aromatics

Thinly slice the garlic cloves and shallot. Lightly crush the Sichuan peppercorns with the flat side of a knife or mortar and pestle.

In a small, dry skillet over medium heat, toast the dried chili flakes for 30–45 seconds while stirring to wake up oils — do not burn. Transfer the toasted flakes to a heatproof bowl along with the crushed Sichuan peppercorns, toasted sesame seeds, brown sugar, miso paste (if using), and salt.

In a small saucepan, combine 1 cup neutral oil and bring to 275–300°F (135–150°C) — oil should be shimmering but not smoking. If you don't have a thermometer, heat until small bubbles form around a piece of garlic inserted briefly (about 3–4 minutes over medium-low).

Add the sliced garlic and shallot to the hot oil and fry gently until golden brown and crisp, about 2–4 minutes. Stir occasionally so slices brown evenly. Remove the pan from heat as soon as they reach a light golden color to avoid bitterness.

Carefully pour the hot oil and fried garlic/shallot (including any sediment) over the bowl with toasted chili flakes and other dry seasonings. You should hear a lively sizzle. Stir to combine. Let cool to room temperature — solids will crisp further and oil will infuse with chili and aromatics.

Once cooled, scoop the chili oil and solids into a clean jar. The mixture will keep refrigerated for up to 3 weeks. (Yields roughly 1 cup of chili crunch.)

Prepare cucumbers: wash and trim ends. If using English cucumbers, halve lengthwise and thinly slice on the bias into 1/8–1/4 inch (3–6 mm) slices. If using Kirby, slice into coins or half-moons. Place slices in a bowl and sprinkle with 1 tsp kosher salt. Toss and let sit 8–10 minutes to draw out excess water.

While cucumbers sweat, make soy-garlic dressing: in a small bowl combine rice vinegar, soy sauce (or tamari), sesame oil, 2 tbsp warmed neutral oil, finely minced garlic, 1 tsp brown sugar, and lime juice. Whisk until the sugar dissolves and the dressing emulsifies slightly.

After cucumbers have released liquid, gently drain off excess water and pat lightly with paper towels to remove remaining moisture. Transfer cucumbers to a serving bowl.

Add sliced green onion (white + light green parts) and chopped cilantro (if using) to the cucumbers.

Add 2–3 tablespoons of the prepared chili crunch (adjust to taste) to the dressing and whisk to combine. Reserve extra chili crunch in jar for serving or later use.

Pour the dressing with chili crunch over the cucumbers and toss gently to coat evenly. Taste and adjust: add a pinch more salt, more lime, or an additional tablespoon of chili crunch if you prefer more heat/crunch.

Transfer to a serving plate or small bowls, sprinkle the extra toasted sesame seeds and thin lime slices for garnish, and serve immediately. The salad can be chilled briefly (10–15 minutes) but is best served the same day for maximum crunch.