This crispy rice salad is a viral TikTok recipe that’s actually worth making. You bake seasoned rice until it turns crunchy and golden, then toss it with crisp cucumber, creamy avocado, edamame, and diced crispy chicken. Everything gets coated in a creamy sweet chili dressing that’s tangy, a little smoky, and seriously addictive. It’s crunchy, creamy, fresh, and filling all at once, basically the perfect big-bowl meal for lunch, dinner, or meal prep. If you’ve made my Chicken, Scallion, Rice Bowl, you already know I don’t miss on viral recipes, and this crispy rice salad won't disappoint.
Table of Contents
Why You'll Love This Crispy Rice Salad Recipe
Crispy rice salad is the latest TikTok recipe trend, and this version with crispy chicken and cucumber is delicious! It's built on contrast, and that’s why it works. The crispy rice gives you that snacky crunch, the cucumber keeps it cold and refreshing, the avocado makes it creamy, and the edamame adds a little bite and more protein. Then the sweet chili yogurt dressing ties everything together with that perfect sweet-tangy-savory balance that makes you keep going back for another forkful.
The crispy chicken patties are the easy win here. They make it a full meal without adding a bunch of extra steps, and they pair perfectly with the crispy rice. You can also use grilled chicken, rotisserie chicken, or any leftover chicken you have on hand.
It's also really quick and simple to make. The oven does the heavy lifting for the rice, the dressing takes two minutes, and the rest is just chopping and tossing. It’s one of those fresh, healthy recipes that feels a little fancy while still being totally doable on a busy day.
Ingredients You'll Need
For the Crispy Rice:
- 4 cups cooked rice, cooled
- 1 tablespoon dark soy sauce
- 1 tablespoon chili crisp oil
- 1 tablespoon sesame oil
For the Salad:
- 1 large English cucumber, thinly sliced
- 1 cup edamame
- 1 avocado
- 4 crispy chicken patties, diced
For the Dressing:
- ¼ cup plain Greek yogurt
- ¼ cup mayo
- ¼ cup sweet chili sauce
- ½ teaspoon paprika
- Salt, to taste
For the Garnish:
- Sesame seeds
- Sliced green onions
Ingredient Notes That Make This Crispy Rice Salad Better
- Cold cooked rice: This is the secret to crispy rice. Cold rice is drier, so it crisps instead of steaming.
- Dark soy sauce: Adds deeper flavor and better color. Regular soy sauce works too if that’s what you have.
- Chili crisp oil: Adds heat and savory flavor. If yours is super spicy, start with a little less and add more later.
- English cucumber: Best for crunch and minimal seeds, so it won’t water down the bowl as fast.
- Crispy chicken patties: This shortcut makes the recipe easy and filling. Use your favorite brand, bake or air fry them first, then dice.
- Sweet chili dressing: The yogurt keeps it tangy, mayo makes it creamy, and sweet chili sauce gives it that addictive sweet-spicy flavor that makes this recipe go viral.
How to Make Crispy Rice Salad with Chicken
Step 1: Preheat the oven
Preheat oven to 400°F. Line a baking sheet tray with tin foil (or parchment paper).
Step 2: Season the rice
Spread cooled rice on the tray. Drizzle with dark soy sauce, sesame oil, and chili crisp oil. Toss until evenly coated, then spread into an even layer. Make sure the rice is in a thin layer to make it crispier. If the rice is piled up, it will stay soft.
Step 3: Bake until crispy
Bake 30 to 40 minutes, tossing and rotating the tray halfway through, until the rice is crispy and golden.
Step 4: Make the Sweet Chili Dressing
Whisk Greek yogurt, mayo, sweet chili sauce, and paprika until smooth. Taste and add a pinch of salt if needed. If you want it thinner for tossing: add 1-2 teaspoons of water and whisk again.
Step 5: Assemble the Crispy Rice Salad
In a large bowl, toss the cucumber, avocado, edamame, diced crispy chicken patties, and crispy rice. Add the dressing and toss until everything is evenly coated. Top with sesame seeds and sliced green onions. Serve immediately for maximum crunch.
Pro Tips for the Best Crispy Rice Salad
- Start with cold, cooked rice: Day-old rice crisps up way better than fresh. Fresh rice has more moisture, so it steams instead of crunching. If you just cooked it, spread it on a tray and chill it first so it dries out a bit.
- Spread the rice in a thin, even layer: Crowded rice won’t get crispy. Use a large sheet tray and keep it mostly single layer so the hot air can do its job. If you’re making a bigger batch, use two trays instead of piling it up.
- Use foil or parchment, and lightly oil it if needed: Foil works great, but crispy rice can stick. A quick spray or tiny drizzle of oil under the rice helps it lift cleanly, especially once the soy sauce caramelizes.
- Don’t skip the toss and rotate halfway: This is what gives you even crunch. Toss the rice at the halfway point, rotate the tray, then keep baking until the edges are golden and crunchy. If you want extra crisp, bake a few minutes longer and toss once more near the end.
- Taste your chili crisp oil first: Some are salty, some are spicy, some are heavy on garlic. If yours is intense, start with a little less and add more after baking. You can always drizzle extra on the finished salad.
- Cool the rice before mixing: Hot crispy rice + cold dressing = soggy rice fast. Let the rice cool for 10 to 15 minutes so it stays crunchy when you toss everything together.
- Keep meal prep crunchy by storing separately: If you’re meal prepping, store the crispy rice in a separate container at room temp (or loosely covered so it doesn’t trap steam). Keep the salad mix and dressing in the fridge, then combine right before eating.
- Dress right before serving: This salad is best when you toss with dressing at the last minute. If you dress it too early, the cucumber releases water and the crispy rice softens.
- Cut cucumber thin and salt it if you want extra crisp: English cucumbers are best. If you’ve got time, sprinkle the sliced cucumber with a pinch of salt, let it sit 10 minutes, then pat dry. It keeps the salad from getting watery and keeps everything extra crunchy.
- Add avocado last: Avocado gets mashed if you toss too aggressively. Add it right at the end and fold gently so you keep creamy chunks instead of green mush.
- Warm the chicken for the best contrast: Crispy chicken tastes best slightly warm against the cold cucumber and creamy dressing. If your chicken patties are cold, reheat and dice them before tossing in.
- Finish with toppings for flavor and crunch: Sesame seeds and green onions aren’t just garnish. They add real flavor and freshness. If you’ve got them, a little extra drizzle of chili crisp or a squeeze of lime at the end is next-level.
Crispy Rice Salad Recipe Variations
- Spicier Crispy Rice Salad: If you want more heat, add 1 to 2 teaspoons extra chili crisp to the dressing, or squeeze in sriracha a little at a time until it’s exactly as spicy as you like. You can also drizzle chili crisp over the top right before serving for a spicy finish that doesn’t water down the dressing.
- Extra Crunch: Top with chopped peanuts, cashews, or crispy wonton strips right before serving. This is especially good if you’re meal prepping because you can keep the crunchy toppings separate and add them at the end.
- More Veggies: Bulk it up with shredded carrots, sliced radishes, or thin bell pepper strips for extra color and crunch. Quick tip: go thin so the veggies mix evenly and every bite stays balanced.
- Swap the Protein: This bowl is super flexible. Use chopped cooked chicken thighs, grilled shrimp, rotisserie chicken, or crispy tofu. If you’re using tofu, press it well first so it stays firm and doesn’t water down the salad.
- Sushi-Bowl Style: For a more sushi bowl vibe, crumble roasted seaweed snacks on top and add a sprinkle of sesame seeds. If you’ve got it, a little furikake is also an easy upgrade that makes it taste even more “sushi-style” without any extra work.
Storage and Meal Prep Tips
This crispy rice salad is best fresh because once the rice hits the dressing, it starts to soften. The good news is it meal preps really well if you keep a few things separate.
How to meal prep it (so it stays crunchy):
- Store the crispy rice separately in an airtight container for 2-3 days. It may soften a little over time, but it’ll still be tasty, and you can re-crisp it fast.
- Store the dressing in a jar in the fridge for up to 4 days. Give it a good shake before using.
- Store the chopped veggies and chicken separately in airtight containers for up to 3 days. If you’re using avocado, wait to cut it until right before serving so it doesn’t brown.
How to re-crisp the rice:
- Oven: Spread the rice on a sheet tray and bake at 400°F for 5-8 minutes until crunchy again.
- Air fryer: Air fry in a single layer until crisp, usually 2-4 minutes depending on your air fryer.
Best serving tip:
- Assemble right before eating: veggies, chicken, and dressing first, then fold in the crispy rice last so it stays crunchy.
Crispy Rice Salad FAQs
Why isn’t my rice getting crispy?
Usually it’s one of two things: the rice is too wet, or it’s piled too thick on the baking sheet. Cold, cooked rice (day-old is best) crisps up way better than fresh. Spread it in a thin, even layer on a large tray and toss halfway through so more surface area gets exposed to heat. If it still won’t crisp, bake a little longer and make sure your oven is fully preheated.
Can I use regular soy sauce instead of dark soy sauce?
Yes. Dark soy gives a deeper color and a slightly richer flavor, but regular soy sauce works totally fine. If your soy sauce is very salty, start with a little less and add more to taste.
Can I make crispy rice salad ahead of time?
Yes, but don’t assemble it fully. Keep the crispy rice, dressing, and salad ingredients separate, then toss everything together right before eating so the rice stays crunchy.
What’s the best way to keep crispy rice crunchy in salad?
Add the crispy rice last and serve immediately. For meal prep, store the rice in a separate container (not mixed with dressing) and combine at the last second.
Can I use homemade chicken instead of patties?
Absolutely. Crispy chicken cutlets, air fryer chicken bites, leftover grilled chicken, or even rotisserie chicken all work great. If you’re using plain cooked chicken, it’s really good with an extra drizzle of chili crisp or a pinch of salt before tossing.
How do you re-crisp rice if it softens?
Spread it on a baking sheet and bake at 400°F for 5 to 8 minutes, or air fry it in a single layer for a few minutes until crunchy again. Let it cool slightly before adding it back to the salad so it doesn’t steam.
Can I make this crispy rice salad without chili crisp?
Yes. Swap chili crisp oil for sesame oil plus a pinch of red pepper flakes or a little sriracha in the dressing. You’ll still get great flavor, just a different kind of heat.
What can I use instead of edamame?
If you don’t have edamame, try chickpeas, sliced snap peas, or even extra cucumber for crunch. You can also add shredded carrots for color and texture.
Can I make crispy rice salad vegetarian?
Yep. Swap the chicken for crispy tofu, edamame-heavy bowls, or even roasted chickpeas. Just keep the rice and dressing the same, and add your protein of choice.
More Viral Recipes You'll Love
Crispy Rice Salad with Chicken and Cucumber (Viral TikTok Recipe)
This crispy rice salad is a viral TikTok recipe that’s actually worth making. You bake seasoned rice until it turns crunchy and golden, then toss it with crisp cucumber, creamy avocado, edamame, and diced crispy chicken. Everything gets coated in a creamy sweet chili dressing that’s tangy, a little smoky, and seriously addictive. It’s crunchy, creamy, fresh, and filling all at once, basically the perfect big-bowl meal for lunch, dinner, or meal prep. If you’ve made my Chicken, Scallion, Rice Bowl, you already know I don’t miss on viral recipes, and this crispy rice salad won't disappoint.
Ingredients
Crispy Rice:
- 4 cups cooked rice, cooled
- 1 tablespoon dark soy sauce
- 1 tablespoon chili crisp oil
- 1 tablespoon sesame oil
Salad:
- 1 large English cucumber, thinly sliced
- 1 cup edamame
- 1 avocado
- 4 crispy chicken patties, diced
Dressing:
- ¼ cup plain Greek yogurt
- ¼ cup mayo
- ¼ cup sweet chili sauce
- ½ teaspoon paprika
- Salt, to taste
Garnish:
- Sesame seeds
- Sliced green onions
Instructions
- Preheat the oven to 400°F.
- Spread the rice on a foil lined sheet tray. Toss with the soy sauce, sesame oil, and chili crisp oil. Bake for 30-40 minutes until crispy, tossing and rotating halfway through.
- Whisk all the sauce ingredients together and season to taste.
- Toss together the cucumber, avocado, edamame, chicken, and rice. Toss with dressing. Top with sesame seeds and green onions to garnish.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 827Total Fat: 37gSaturated Fat: 6gUnsaturated Fat: 31gCholesterol: 33mgSodium: 640mgCarbohydrates: 100gFiber: 7gSugar: 12gProtein: 27g
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