Name: Korean-Style Rotisserie Chicken and Rice
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean-inspired
Ingredients: 1 (3 lb) rotisserie chicken; 2 cups cooked rice; 1/4 cup green onions, chopped; 1 tbsp butter; 1 clove garlic, minced; 1 tbsp gochujang; 1/4 cup kimchi, chopped; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sugar; 1 tsp cornstarch; salt, to taste; black pepper, to taste; Japanese mayonnaise, for topping; sriracha, for topping; sesame seeds, for garnish

1

Remove the rotisserie chicken from its bag, reserving the bag and any juices inside. Shred the chicken meat, discarding the bones and skin.

2

To make the sauce, melt butter in a small skillet over medium heat. Add minced garlic, gochujang, and chopped kimchi. Sauté for about a minute until fragrant.

3

Stir in the soy sauce, oyster sauce, and sugar. Bring to a simmer.

4

To thicken the sauce, mix the cornstarch with a small amount of cold water to create a slurry, then stir it into the simmering sauce until it thickens slightly. Remove from heat.

5

To the reserved chicken bag, add the cooked rice, shredded chicken, and chopped green onions.

6

Pour the prepared sauce over the ingredients in the bag. Season with salt and pepper to taste.

7

Close the bag (or hold it closed) and mix everything together thoroughly until the rice, chicken, and sauce are well combined.

8

Serve directly from the bag. Garnish with sesame seeds and top with Japanese mayonnaise and sriracha, if desired.

Korean-Style Rotisserie Chicken and Rice

Ingredients

16 Ingredients

Instructions

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