Korean-Style Rotisserie Chicken and Rice

Pro tips

• Shred the rotisserie chicken while still warm for easier hand-pulling; it dries slightly as it cools.
• Mix the sauce (gochujang, soy sauce, oyster sauce, sugar, minced garlic) into melted butter before adding to the bag to distribute flavour evenly.
• Use cooked rice that's cooled to room temperature or chilled to prevent it from becoming mushy when mixed with warm chicken.
• Chop kimchi finely and drain excess liquid to avoid oversaturating the final dish.

Substitutions

• Gochujang → sriracha (1 tbsp) or red miso paste (1.5 tsp plus pinch of red pepper flakes)
• Kimchi → diced fresh ginger (1 tbsp) plus a pinch of red pepper flakes for spice and tang
• Oyster sauce → soy sauce (use 3 tbsp soy sauce total instead of 2 tbsp) or hoisin sauce (1 tbsp)
• Green onions → fresh cilantro or thinly sliced white parts of green onions

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of water if needed.

Can I make this ahead of time?

Yes. Mix and refrigerate for up to 2 days in an airtight container. Reheat gently in a skillet or microwave, adding a splash of water if it dries out.

What if I don't have gochujang?

Substitute with sriracha (1 tbsp) or miso paste (1.5 tsp) mixed with a pinch of red pepper flakes for similar depth and heat.

Can I use leftover rice?

Yes. Cold or room-temperature cooked rice works best to prevent mushiness. Day-old rice from the fridge is ideal.

Is this spicy?

Mildly, due to the gochujang and kimchi. Reduce gochujang to 2 tsp or omit kimchi if you prefer less heat.

How do I shred the rotisserie chicken?

Let it cool slightly, then pull meat directly from the bones by hand. Discard skin and bones. Takes about 2–3 minutes.