Make the Viral Chili Oil Cucumbers With Me
Make the VIRAL Chili Oil Cucumbers With Me is a easy Chinese recipe that serves 2. 80 calories per serving. Recipe by Anthony Vuong on YouTube.
Prep: 12 min | Cook: 7 min | Total: 24 min
Cost: $2.02 total, $1.01 per serving
Ingredients
- 2 Cucumber (English or Persian cucumbers, thinly sliced into ribbons)
- 1 tsp Sea Salt (for drawing out excess moisture)
- 1/4 cup Vegetable Oil (neutral oil for infusing chili flavor)
- 2 tbsp Dried Chili Flakes (adjust to desired heat level)
- 1 tsp Sichuan Peppercorns (optional, adds numbing sensation)
- 2 cloves Garlic (thinly sliced)
- 1 tbsp Soy Sauce (use tamari for gluten‑free)
- 1 tbsp Rice Vinegar (adds bright acidity)
- 1 tsp Sugar (balances acidity)
Instructions
Prepare Cucumbers
Wash the cucumbers, trim the ends, and slice them lengthwise into thin ribbons using a sharp knife or mandoline.
Time: PT3M
Salt the Cucumbers
Place the cucumber ribbons in a mixing bowl, sprinkle 1 tsp sea salt, toss, and let sit for 5 minutes to draw out excess moisture.
Time: PT5M
Make Chili Oil
In a saucepan, combine 1/4 cup vegetable oil, 2 tbsp dried chili flakes, 1 tsp Sichuan peppercorns, and the sliced garlic. Heat over medium heat until the oil turns a deep red and the garlic is golden, about 5 minutes. Remove from heat and let cool for 2 minutes.
Time: PT7M
Temperature: Medium heat
Strain the Oil
Using a fine mesh sieve, strain the hot oil into a small bowl, discarding the solids. Set the infused chili oil aside to cool to room temperature.
Time: PT2M
Assemble the Dressing
To the strained oil add 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar. Stir until the sugar dissolves.
Time: PT1M
Combine Cucumbers and Dressing
Add the squeezed cucumber ribbons to the bowl with the chili oil dressing. Toss gently to coat evenly.
Time: PT2M
Plate and Garnish
Transfer the dressed cucumbers to a serving plate. Optional garnish: a sprinkle of toasted sesame seeds or fresh cilantro.
Time: PT1M
Nutrition Facts
- Calories
- 80
- Protein
- 2g
- Carbohydrates
- 5g
- Fat
- 5g
- Fiber
- 1g
Dietary info: Vegan, Gluten-Free (use tamari)
Allergens: Soy
Ingredient Substitutions
- Instead of Cucumber: Zucchini
- Instead of Sea Salt: Kosher Salt
- Instead of Vegetable Oil: Canola Oil, Peanut Oil
- Instead of Dried Chili Flakes: Sichuan Chili Oil, Crushed Red Pepper
- Instead of Sichuan Peppercorns: Black Pepper
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Soy Sauce: Tamari, Coconut Aminos
- Instead of Rice Vinegar: Apple Cider Vinegar
- Instead of Sugar: Honey (1/2 tsp)
Equipment Needed
- Sharp Knife
- Cutting Board
- Mixing Bowl
- Saucepan
- Wooden Spoon
- Fine Mesh Sieve (optional)
Critical Steps — Do Not Skip
- Salting the cucumbers to remove excess water
- Infusing the oil with chili flakes, peppercorns, and garlic without burning
- Straining the hot oil safely
Chef Tips from the Video
- For extra crunch, slice cucumbers with a mandoline set to thin.
- Add a few drops of sesame oil to the dressing for a nutty finish.
Troubleshooting
Cucumbers become soggy after mixing.
Make sure to salt and squeeze out as much water as possible before adding the dressing.
Chili oil tastes bitter.
The garlic or chili flakes were over‑cooked. Reduce heat and remove from burner as soon as garlic turns golden.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Re‑stir before serving.
Freezer: Not recommended; texture will degrade.
Room temperature: Only safe for up to 2 hours at room temperature.
Make-Ahead Tips
- Prepare the chili oil up to step 4 and store in a sealed jar for up to 1 week.
- Salted cucumbers can be prepared a few hours ahead; keep them in a separate bowl and squeeze out water before mixing with the dressing.
Frequently Asked Questions
What is the cultural significance and history of spicy cucumber salads in Chinese cuisine?
Spicy cucumber salads, known as "pa luo" in Mandarin, have been a popular cold dish in Chinese households for centuries, offering a refreshing contrast to hot meals and showcasing the balance of heat, acidity, and crunch that defines many Chinese side dishes.
What are the traditional regional variations of chili oil cucumbers in Sichuan versus Cantonese cooking?
In Sichuan cuisine the dish often features generous Sichuan peppercorns and a deeper, oil‑rich heat, while Cantonese versions may be lighter, using milder chili oil and a sweeter vinegar base.
How is viral chili oil cucumber traditionally served in Chinese meals?
It is typically served as a cold appetizer or side dish alongside steamed rice, noodles, or a main protein, providing a palate‑cleansing bite that balances richer dishes.
During which celebrations or occasions is a spicy cucumber salad commonly served in Chinese culture?
Spicy cucumber salads are common at family gatherings, Lunar New Year meals, and summer banquets where a cool, refreshing side is desired.
What other Chinese dishes pair well with viral chili oil cucumbers?
They pair beautifully with braised pork belly, mapo tofu, steamed dumplings, and any grilled or fried protein that benefits from a bright, acidic contrast.
What are the authentic traditional ingredients for viral chili oil cucumbers versus acceptable substitutes?
Authentic ingredients include Chinese black vinegar, Sichuan peppercorns, and Chinese chili flakes. Substitutes can be rice vinegar, regular red pepper flakes, and black pepper, though the flavor profile will shift slightly.
What are the most common mistakes to avoid when making viral chili oil cucumbers?
Common mistakes include under‑salting the cucumbers, which leaves excess water, and overheating the oil, which burns the garlic and creates bitterness. Also, failing to strain the oil can leave gritty bits in the final dish.
Why does this viral chili oil cucumber recipe use a brief hot‑oil infusion instead of a cold‑infused oil?
Heating quickly releases the aromatic compounds from the chili flakes, garlic, and peppercorns, giving a more intense flavor in minutes, whereas cold infusion can take hours and may not extract the same depth of spice.
Can I make viral chili oil cucumbers ahead of time and how should I store them?
Yes, you can prepare the chili oil up to step 4 and keep it sealed in the refrigerator for up to a week. The cucumbers should be salted and squeezed shortly before serving to retain crunch.
What texture and appearance should I look for when the chili oil is properly infused?
The oil should turn a deep, glossy red with tiny specks of chili and garlic, and it should smell fragrant but not burnt. The cucumbers should be bright green and coated with a thin, shiny layer of oil.
What does the YouTube channel Anthony Vuong specialize in?
The YouTube channel Anthony Vuong focuses on quick, viral‑style Asian street food recipes and modern twists on classic dishes, delivering energetic tutorials aimed at home cooks.
How does the YouTube channel Anthony Vuong's approach to Chinese cooking differ from other Chinese cooking channels?
Anthony Vuong emphasizes fast, viral‑ready recipes that use readily available ingredients and bold flavors, often simplifying traditional techniques for a younger, social‑media‑savvy audience, whereas many other channels stick to more traditional, time‑intensive methods.
Last updated: August 28, 2026
