Description
Korean BBQ Rotisserie Chicken is a flavorful twist on a classic, combining tender store-bought rotisserie chicken with bold, savory-sweet Korean BBQ flavors. This quick and easy recipe maximizes taste with minimal prep, featuring a spicy gochujang sauce sautéed on the stovetop and perfect for a weeknight dinner.
Ingredients
Scale
Main Ingredients
- 1 whole rotisserie chicken (skin removed and meat shredded)
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- ¼ cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon honey
- 2 green onions, chopped
- 1 teaspoon sesame seeds
Optional for Serving
- Steamed rice
- Kimchi
Instructions
- Heat the oil and aromatics: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat. Add the minced garlic and grated ginger and sauté for about 1 minute, until fragrant and aromatic.
- Prepare the sauce: Stir in ¼ cup low-sodium soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon gochujang, and 1 tablespoon honey. Let the mixture simmer for 2 to 3 minutes, allowing the sauce to slightly thicken and flavors to meld.
- Toss chicken in sauce: Add the shredded rotisserie chicken to the skillet and toss thoroughly to coat every piece in the sauce. Continue cooking for about 5 minutes until the chicken is heated through and fully flavored by the sauce.
- Garnish and serve: Sprinkle chopped green onions and 1 teaspoon sesame seeds on top. Serve the Korean BBQ chicken hot over steamed rice, with kimchi or sautéed vegetables on the side for an authentic Korean-inspired meal.
Notes
- Adjust the spice level by increasing or decreasing the amount of gochujang according to your heat preference.
- You can substitute leftover roast chicken or turkey if rotisserie chicken is not available.
- This dish stores well for meal prep—keep it refrigerated for up to 4 days and reheat in a skillet or microwave before serving.
