Spicy Korean Chicken with Kimchi Rice

Chef Brainy
What Started it all:
chicken, kimchi

This recipe makes a spicy and satisfying meal for 4 people with tender chicken breasts and tangy kimchi rice. Perfect for those who want to experience the bold flavors of Korean cuisine.


  • 4 chicken breasts, boneless and skinless
  • 2 cups of kimchi, chopped
  • 2 cups of cooked white rice
  • 1 tablespoon of vegetable oil
  • 1 tablespoon of gochujang (Korean chili paste)
  • 2 tablespoons of soy sauce
  • 1 tablespoon of honey
  • 1 teaspoon of sesame oil
  • 1 teaspoon of garlic, minced
  • 4 green onions, thinly sliced
  • Salt and pepper to taste


  1. Preheat oven to 400°F.
  2. Heat vegetable oil in an oven-safe skillet over medium heat.
  3. Season chicken breasts with salt and pepper and place them in the skillet.
  4. Cook chicken for about 5 minutes per side, until golden brown.
  5. In a bowl, whisk together gochujang, soy sauce, honey, sesame oil, and garlic. Pour the mixture over the chicken in the skillet.
  6. Add the chopped kimchi, stirring it around the chicken breasts.
  7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 165°F.
  8. While the chicken is cooking, heat up the cooked rice in a pan with a teaspoon of oil.
  9. Serve the chicken over the kimchi and rice, and sprinkle with sliced green onions on top. Enjoy!

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