Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mike's spicy korean chicken over jasmine rice. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Mike's Spicy Korean Chicken Over Jasmine Rice is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Mike's Spicy Korean Chicken Over Jasmine Rice is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have mike's spicy korean chicken over jasmine rice using 38 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Mike's Spicy Korean Chicken Over Jasmine Rice:
- Take ● For The Proteins
- Take 4 LG Fresh Chicken Breasts [fat trimmed & brined]
- Make ready 1 Can Chicken Broth [as needed for steaming]
- Prepare 2 tbsp Sesame Oil [for frying]
- Get ● For The Chicken Brine
- Make ready 1/2 Cup Salt
- Prepare 1/2 Cup Sugar
- Prepare 1/8 Cup Pepper Corns
- Take 1 tbsp Powdered Ginger
- Make ready 2 tbsp Granulated Garlic Powder
- Prepare 2 tbsp Granulated Onion Powder
- Take as needed Water & Ice [enough to cover chicken]
- Take ● For The Fresh Vegetables [all de-seeded - julienned or sliced]
- Take 1/2 LG White Onion
- Prepare 1/2 LG Red Onion
- Get 1/2 LG Green Bell Pepper
- Make ready 1/2 LG Red Bell Pepper
- Prepare 1/2 LG Yellow Bell Pepper
- Make ready 1/2 LG Orange Bell Pepper
- Take 6 LG Fresh Garlic Cloves [sliced]
- Make ready 2 LG Jalapeños [sliced - deseeded]
- Make ready to taste Baby Corn [optional]
- Get to taste Water Chestnuts [[optional]
- Take ● For The Green Herbs [added last to pan - 1/2 cup each]
- Take Leaves Fresh Thai Basil [optional]
- Get Leaves Fresh Cilantro
- Take Leaves Fresh Parsley
- Get ● For The Seasoning
- Get 4 tbsp Gochujang Korean Hot Pepper Paste [or more]
- Make ready 1 tbsp Fresh Minced Ginger
- Take 1 tbsp Red Pepper Flakes
- Take 1 tbsp Rice Wine Vinegar
- Get 1/8 Cup Soy Sauce
- Make ready ● For The Garnishes [as needed]
- Make ready Chives [for garnish]
- Take Sesame Seeds [got garnish]
- Make ready ● For The Sides
- Take as needed White Jasmine Rice [as per manufacturers directions]
Steps to make Mike's Spicy Korean Chicken Over Jasmine Rice:
- Rinse and trim your chicken breasts of any fat.
- Split your breasts in half and brine for 3 hours in ice cold water in fridge. Ideal temp is 38°.
- Cut brined chicken breasts into 1" cubes and place in heated pan. Fry for 10 minutes covered [you'll want your chicken moist] with chicken broth as needed. Or, until no pink juices flow once pierced.
- Add your Gochujang paste, ginger vinager, red pepper flakes and soy to pan. Add broth if needed. Mix well and fry for another 3 minutes covered. Gochujang is Koreas favorite pepper paste.
- Fully cooked and seasoned chicken pictured. Cover with wrap until needed to keep chicken moist.
- Your fresh vegetables needed pictured.
- Julienne and/or slice your vegetables. I'll usually pre-slice my vegetables and bag them for times sake.
- Fry all of your hard vegetables [reserve your leafy herbs] until just slightly limp. You'll want some crisp to them. Then add your leafy herbs and heat at the finish for 1 minute.
- Plate rice, then vegetables and chicken on top for service. Garnish with chives, cilantro and/or sesame seeds. Serve with soy sauce. Enjoy!
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