Troy's Korean Glazed Chicken Breast with Kimchee Fried Rice


Kimchee gives fried rice a nice spicy kick in this chicken recipe perfect for busy weeknights. Serve with a spicy mayo for extra heat. This recipe is made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

Prep Time:
20 mins
Cook Time:
18 mins
Total Time:
38 mins
2 servings


  • 2 skin-on, boneless chicken breasts

  • salt and ground black pepper to taste

  • ¼ cup peanut oil, divided

  • ¼ cup Korean barbeque sauce

  • 1 slice fully cooked luncheon meat (such as SPAM®), cubed

  • 1 tablespoon butter, or more to taste

  • ½ cup chopped napa cabbage kimchee

  • ¼ cup chopped pickled carrot and daikon radish (Optional)

  • 2 cups cooked white rice, cooled

  • 1 tablespoon soy-based liquid seasoning (such as Maggi®)

  • 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.

Cook's Notes:

Use galbi or bulgogi barbeque sauce.

Substitute chopped pickled daikon radish for the carrot, if desired.

Substitute 2 tablespoons chopped cooked bacon or ham for the luncheon meat, if desired.

Substitute Sempio(R) Yondu seasoning or Knorr(R) liquid seasoning for the Maggi(R), if preferred.

Nutrition Facts (per serving)

859 Calories
47g Fat
73g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 859
% Daily Value *
Total Fat 47g 61%
Saturated Fat 12g 60%
Cholesterol 97mg 32%
Sodium 2014mg 88%
Total Carbohydrate 73g 27%
Dietary Fiber 2g 9%
Total Sugars 12g
Protein 34g
Vitamin C 22mg 111%
Calcium 84mg 6%
Iron 4mg 22%
Potassium 556mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.