Korean-Style Rotisserie Chicken and Rice
A one-bag Korean-inspired meal that combines store-bought rotisserie chicken with cooked rice and a savory gochujang-kimchi sauce. This quick hack comes together in minutes with minimal cleanup.
A one-bag Korean-inspired meal that combines store-bought rotisserie chicken with cooked rice and a savory gochujang-kimchi sauce. This quick hack comes together in minutes with minimal cleanup.
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Remove the rotisserie chicken from its bag, reserving the bag and any juices inside. Shred the chicken meat, discarding the bones and skin.
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.
Stir in the soy sauce, oyster sauce, and sugar. Bring to a simmer.
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.
To the reserved chicken bag, add the cooked rice, shredded chicken, and chopped green onions.
Pour the prepared sauce over the ingredients in the bag. Season with salt and pepper to taste.
Close the bag (or hold it closed) and mix everything together thoroughly until the rice, chicken, and sauce are well combined.
Serve directly from the bag. Garnish with sesame seeds and top with Japanese mayonnaise and sriracha, if desired.
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.
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.
Substitute with sriracha (1 tbsp) or miso paste (1.5 tsp) mixed with a pinch of red pepper flakes for similar depth and heat.
Yes. Cold or room-temperature cooked rice works best to prevent mushiness. Day-old rice from the fridge is ideal.
Mildly, due to the gochujang and kimchi. Reduce gochujang to 2 tsp or omit kimchi if you prefer less heat.
Let it cool slightly, then pull meat directly from the bones by hand. Discard skin and bones. Takes about 2–3 minutes.
