Name: Costco Garlic Chili Chicken Rice Bowl
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 whole Rotisserie chicken, shredded into large pieces; 6 tbsp Unsalted butter; 10 cloves Garlic, minced; 2 tbsp Chili crisp; 2 tbsp Soy sauce; 1 tbsp Oyster sauce; 1 tbsp Dark soy sauce; 1 tsp Sesame oil; 1 tsp Fish sauce; 1 tsp Sugar; 1 tsp Rice vinegar; 1/2 cup Chicken stock; 4 cups Cooked white rice; Scallions, thinly sliced; Toasted sesame seeds; Chili crisp; Fresh red chili, thinly sliced; Fried shallots

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Costco Rotisserie Chicken Rice Bowl — Easy 15-Minute Recipe | Chef Fatty

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Cook: 15 minTotal: 15 min

The story

Costco's rotisserie chicken is the cheat code of weeknight dinners. Three pounds of cooked, seasoned chicken for less than a delivery fee. The move is to treat it like raw material, not a finished product. Pull it apart, drown it in a sauce big enough to coat every shred, pile it onto rice, and you have something that punches several weight classes above what just went into it.

The sauce is the whole game here. Brown butter for depth, ten cloves of garlic cooked until they go jammy and sweet, chili crisp for heat and crunch. Mix it all together, finish heavy with scallions and another drizzle of chili crisp, and serve.

Method

Shred the Chicken

01
Pull the entire rotisserie chicken apart into large rough pieces. Set aside.

Brown Butter, Bloom Garlic

02
Melt butter in a wide skillet over medium heat. Cook until amber and nutty smelling, 3 to 4 minutes. Watch it closely. Add all the minced garlic at once and stir constantly until deeply golden, jammy, and sweet smelling, 2 to 3 minutes.

Build the Sauce

03
Add the chili crisp and stir 20 seconds. Add soy sauce, oyster sauce, dark soy sauce, sesame oil, fish sauce, sugar, rice vinegar, and chicken stock. Bring to a simmer. Let reduce 1 to 2 minutes until glossy and slightly thickened.

Mix It

04
Combine the shredded chicken with the sauce. Mix it. Toss aggressively until every piece is fully coated and glossy, 1 to 2 minutes.

Plate and Finish

05
Spoon rice into wide bowls. Heap the saucy chicken over the top. Spoon any extra sauce around the rice. Finish with scallions, sesame seeds, fried shallots, a heavy chili crisp drizzle, and red chili slices.

Chef's note

Pull warm. Shreds faster and more evenly while the chicken still has heat in it.
Brown the butter, do not rush it. The amber stage is where the depth lives. Don't melt and move on.
Ten cloves is correct. Cook them until genuinely jammy, not sharp or crunchy.
Sauce should pool around the rice. Add a splash more stock if it tightens up.