2 Costco Hacks: Spicy Chicken & Crispy Dumplings

 We all know Costco is the unofficial "Second Asian Market." But let’s be honest, that $4.99 Rotisserie Chicken is delicious, but it gets boring after the first day. And frozen dumplings? They usually taste sad and lonely on a plate.

Today, I am giving you my "Chinese Mom Upgrades." I will show you how to turn that plain rotisserie chicken into a fancy, restaurant-quality Sichuan "Mouth-Watering" Chicken (Kou Shui Ji) that will numb your tongue in the best way. Plus, I’m sharing the "Crispy Skirt" technique that makes $10 frozen dumplings look like a $50 exquisite appetizer.

Your guests will think you cooked all day. You will know you just shopped smart. That is what I call "Mianzi" (Face) on a budget! Let's get cooking!

Recipe 1: The "Costco Hack" Sichuan Spicy Chicken (Ma La Liang Ban Ji 麻辣凉拌鸡)

This dish is traditionally made by poaching a whole chicken with ginger and scallions, then cooling it in an ice bath. It takes hours. By using a Costco Rotisserie Chicken, we skip all the hard work but keep 100% of the flavor. The secret is in the Hot Oil Flash—it wakes up the spices immediately.

• Prep Time: 15 Minutes

• Cook Time: 5 Minutes

• Serves: 2-4 People

Ingredients

The Base:

• 300g Rotisserie chicken meat (shredded or chopped into bite-sized pieces)

• ½ English cucumber, thinly sliced (for crunch)

• 10g Fresh cilantro, roughly chopped

• 4 Stalks green onion, finely chopped

The Aromatic Base (Put these in a heat-proof bowl):

• 25g Garlic, minced

• 2 tsp Sichuan peppercorn powder (for the "Ma" numbing sensation)

• 1-2 tbsp Chili powder (Adjust to your heat tolerance)

• 1 tbsp White sesame seeds

• ¼ cup Chopped green onions (white parts preferred)

The Hot Oil:

• ⅓ cup (80ml) Neutral cooking oil (canola, vegetable, or avocado)

The Seasoning Sauce:

• 2 tbsp Light soy sauce

• 1 tbsp Chinese black vinegar (or rice vinegar)

• 1 tsp Sugar

• ½ cup (120ml) Chicken broth (or water)

• Salt to taste

Instructions

1. Prepare the Aromatics: In a small, heat-proof bowl, combine the minced garlic, Sichuan peppercorn powder, chili powder, sesame seeds, and the white parts of the chopped green onions. Do not mix yet; just pile them up.

2. Flash the Oil: Heat the ⅓ cup of oil in a small pan until it is shimmering and just beginning to smoke. Carefully pour the hot oil directly over the aromatic pile in the bowl. You should hear a loud sizzle and smell the fragrance immediately. Stir to combine.

3. Finish the Sauce: Once the oil has cooled slightly, whisk in the soy sauce, vinegar, sugar, salt, and chicken broth/water. Stir until the sugar is dissolved and the sauce is emulsified.

4. Assemble: Arrange the sliced cucumbers on the bottom of a serving platter. Pile the shredded rotisserie chicken on top.

5. Serve: Pour the sauce generously over the chicken. Garnish with the remaining green onions and fresh cilantro. Toss gently before eating.

Recipe 2: Frozen Dumplings with "Snowflake" Crispy Skirt

The difference between a "sad frozen dinner" and a "restaurant appetizer" is the Skirt (Bing Hua). This lace-like crunchy layer connects the dumplings and adds a beautiful texture contrast.

Ingredients

• 12-15 Frozen dumplings (Potstickers or Gyoza)

• 1 tbsp Neutral cooking oil (for frying)

• Water (for steaming, approx. ½ cup)

The "Skirt" Slurry:

• 1 tbsp Cornstarch

• 150ml (approx. 10 tbsp) Water

• 1 tbsp Cooking oil

Instructions

1. Arrange the Pan: Place a non-stick frying pan over medium heat. Add 1 tablespoon of oil. Arrange the frozen dumplings in the pan. (Tip: Arrange them in a circular flower pattern for the best presentation).

2. Initial Steam: Pour in enough water to submerge the dumplings to one-third of their height. Cover tightly with a lid. Reduce heat to low and let steam for approximately 8 minutes, or until the water has mostly evaporated and the dumpling skins look translucent.

3. Prepare the Slurry: While the dumplings steam, whisk together the cornstarch, 150ml water, and 1 tablespoon of oil in a small bowl. Ensure there are no lumps.

4. Form the Skirt: Remove the lid. Whisk the slurry one last time (starch sinks quickly!) and pour it evenly into the pan around the dumplings.

5. Crisp the Skirt: Keep the heat on low. Simmer until the water evaporates. You will see bubbles forming, then slowly disappearing.

   • Chef’s Note: As the water cooks off, the starch will begin to turn golden. If your stove has hot spots, rotate the pan occasionally to ensure the edges brown evenly.

6. The Flip: Once all the liquid has evaporated and the bottom is a golden-brown lace (about 5-8 minutes after adding slurry), turn off the heat. Place a large round plate upside down over the pan. boldly and carefully invert the pan to release the dumplings onto the plate, crispy side up.

🥢 Chinese Mom Tips for Success

• For the Chicken: Don't throw away the "jelly" at the bottom of the rotisserie chicken container! That is pure collagen and flavor. Melt it down in the microwave and use it as part of your ½ cup of chicken broth for the sauce.

• For the Dumplings: Patience is key! Do not try to lift the dumplings while the skirt is still wet. It needs to be completely dry to release from the pan naturally. If you hear a "sizzling" sound turn into a "crunchy" silence, it's ready.

• Storage: The spicy chicken tastes even better the next day as a cold lunch. The dumplings? Eat them immediately—the crunch waits for no one!