Troy'S Korean Glazed Chicken Breast With Kimchee Fr

Name: Troy'S Korean Glazed Chicken Breast With Kimchee Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 skin-on, boneless chicken breasts; salt and ground black pepper to taste; 1/4 cup peanut oil, divided; 1/4 cup Korean barbeque sauce; 1 slice fully cooked luncheon meat (such as SPAM(R)), cubed; 1 tablespoon butter, or more to taste; 1/2 cup chopped napa cabbage kimchee; 1/4 cup chopped pickled carrot and daikon radish (optional); 2 cups cooked white rice, cooled; 1 tablespoon soy-based liquid seasoning (such as Maggi(R)); 2 teaspoons soy sauce; 1 tablespoon dried garlic flakes; 2 tablespoons gochujang (Korean hot pepper paste), or to taste; 1 tablespoon mayonnaise, or to taste; 1 teaspoon Sriracha hot sauce, or to taste; 1 green onion, chopped

Servings: persons

2 skin-on, boneless chicken breasts
salt and ground black pepper to taste
1/4 cup peanut oil, divided
1/4 cup Korean barbeque sauce
1 slice fully cooked luncheon meat (such as SPAM(R)), cubed
1 tablespoon butter, or more to taste
1/2 cup chopped napa cabbage kimchee
1/4 cup chopped pickled carrot and daikon radish (optional)
2 cups cooked white rice, cooled
1 tablespoon soy-based liquid seasoning (such as Maggi(R))
2 teaspoons soy sauce
1 tablespoon dried garlic flakes
2 tablespoons gochujang (Korean hot pepper paste), or to taste
1 tablespoon mayonnaise, or to taste
1 teaspoon Sriracha hot sauce, or to taste
1 green onion, chopped

1
Place chicken breasts on a solid, level surface. Pound with a meat tenderizer to an even thickness; season with salt and pepper and toss with 2 tablespoons peanut oil until evenly coated.
2
Heat a cast iron or heavy skillet over medium heat. Place chicken in heated skillet and cook until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush barbeque sauce on top of chicken. Cover skillet and cook until chicken is glazed, about 1 minute per side. Transfer chicken to a plate and cover with aluminum foil to keep warm.
3
(A countertop induction oven can be used in place of the skillet to cook the chicken. Preheat the oven with the grill pan inside on the grill setting. Grill chicken on medium until no longer pink in the center, about 4 minutes per side. Brush barbeque sauce on top of chicken and return to oven; cook until chicken is glazed, about 1 minute per side.)
4
Wipe skillet with a paper towel. Heat remaining 2 tablespoons peanut oil over medium heat. Add luncheon meat; cook and stir until browned and crisp, 3 to 5 minutes.
5
Heat butter in a separate skillet over medium heat. Add pickled carrot and daikon, kimchee, and rice; cook and stir until heated through, 1 to 2 minutes. Season rice mixture with liquid seasoning and soy sauce; stir in garlic flakes. Cook and stir until rice is crisp in places, 3 to 5 minutes. Add gochujang and luncheon meat to fried rice and mix well.
6
Divide fried rice among serving plates. Slice chicken breasts; arrange over rice.
7
Mix mayonnaise and Sriracha hot sauce together in a small bowl; spoon over chicken. Sprinkle green onion on top.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 skin-on, boneless chicken breasts, salt and ground black pepper to taste, 1/4 cup peanut oil, divided, 1/4 cup Korean barbeque sauce, and more.

Yes, Troy'S Korean Glazed Chicken Breast With Kimchee Fried Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Troy'S Korean Glazed Chicken Breast With Kimchee Fried Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions