Troy's Korean Glazed Chicken Breast with Kimchee Fried Rice

By Troy Slaten

4.8 / 5

20min

18min

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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
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