Costco Garlic Chili Chicken Rice Bowl
Shredded rotisserie chicken tossed in a bold garlic chili brown butter sauce, served over steamed rice.
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.
Cook like a pro
Cook mode, chef's notes, no ads. $1/week.
Become a member$1/week, billed monthly
Shred the Chicken
- 01Pull the entire rotisserie chicken apart into large rough pieces. Set aside.
Brown Butter, Bloom Garlic
- 02Melt 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
- 03Add 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
- 04Combine 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
- 05Spoon 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.
- 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.
