Torn Chicken with Crispy Rice and Kimchi Vinaigrette

Mixing crispy baked rice with soft, fluffy steamed rice creates the most irresistible texture. Chef Hugh Acheson tops that magical rice with shredded chicken, sautéed bok choy and a spicy, tangy vinaigrette made with kimchi. Slideshow: More Chicken Recipes 

Torn Chicken with Crispy Rice and Kimchi Vinaigrette
Photo: © John Kernick
Active Time:
20 mins
Total Time:
45 mins


  • Jasmine Rice (see Note) or 3 cups warm cooked white rice

  • 1 1/2 teaspoon canola oil

  • 2 tablespoons extra-virgin olive oil

  • 3 small bok choy, halved lengthwise

  • Kosher salt

  • Pepper

  • 1/4 cup plus 2 tablespoons Kimchi Vinaigrette (see Note)

  • 2 cups shredded Best-Ever Roast Chicken (above) or rotisserie chicken

  • Thai basil sprigs, for garnish


  1. Preheat the oven to 375°. In a medium bowl, mix 1/2 cup of the rice with the canola oil. Spread on a large rimmed baking sheet. Bake for 15 to 20 minutes, until crisp.

  2. Meanwhile, in a large skillet, heat the olive oil until shimmering. Add the bok choy cut side down and season with salt and pepper. Cook over moderately high heat until browned on the bottom, 2 to 3 minutes. Flip and cook until crisp-tender, 2 minutes longer. Transfer to a plate.

  3. In a bowl, toss the crispy rice with the remaining 2 1/2 cups of cooked rice and 1/4 cup of the vinaigrette. Transfer to shallow bowls and top with the bok choy and chicken. Spoon the remaining vinaigrette into the bowls. Garnish with basil.


Jasmine Rice

Kimchi Vinaigrette

Best-Ever Roast Chicken

Related Articles