Troy's Korean Glazed Chicken Breast With Kimchee Fried Rice
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1
Salt1 cup
Peanut Oil (divided)1 cup
Barbeque Sauce (korean)1 tbsp
Butter (or more to taste)2 cups
Cooked White Rice (cooled)2 tsps
Soy Sauce1 tbsp
Garlic Flakes (dried)1 tbsp
Mayonnaise (to taste)Directions:
1
Place chicken breasts on a solid, level surface
2
Pound with a meat tenderizer to an even thickness; season with salt and pepper and toss with 2 tablespoons peanut oil until evenly coated
3
Heat a cast iron or heavy skillet over medium heat
4
Place chicken in heated skillet and cook until no longer pink in the center, about 4 minutes per side
5
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)
6
Brush barbeque sauce on top of chicken
7
Cover skillet and cook until chicken is glazed, about 1 minute per side
8
Transfer chicken to a plate and cover with aluminum foil to keep warm
9
(A countertop induction oven can be used in place of the skillet to cook the chicken
10
Preheat the oven with the grill pan inside on the grill setting
11
Grill chicken on medium until no longer pink in the center, about 4 minutes per side
12
Brush barbeque sauce on top of chicken and return to oven; cook until chicken is glazed, about 1 minute per side
13
) Wipe skillet with a paper towel
14
Heat remaining 2 tablespoons peanut oil over medium heat
15
Add luncheon meat; cook and stir until browned and crisp, 3 to 5 minutes
16
Heat butter in a separate skillet over medium heat
17
Add pickled carrot and daikon, kimchee, and rice; cook and stir until heated through, 1 to 2 minutes
18
Season rice mixture with liquid seasoning and soy sauce; stir in garlic flakes
19
Cook and stir until rice is crisp in places, 3 to 5 minutes
20
Add gochujang and luncheon meat to fried rice and mix well
21
Divide fried rice among serving plates
22
Slice chicken breasts; arrange over rice
23
Mix mayonnaise and Sriracha hot sauce together in a small bowl; spoon over chicken
24
Sprinkle green onion on top