Mike's Spicy Korean Chicken Over Jasmine Rice.
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, mike's spicy korean chicken over jasmine rice. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Mike's Spicy Korean Chicken Over Jasmine Rice is one of the most favored of recent trending foods in the world. It is simple, it's fast, it tastes delicious. It is appreciated by millions daily. Mike's Spicy Korean Chicken Over Jasmine Rice is something that I've loved my whole life. They're nice and they look wonderful.
To get started with this particular recipe, we must first 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 can achieve that.
The ingredients needed to make Mike's Spicy Korean Chicken Over Jasmine Rice:
- {Prepare of ● For The Proteins.
- {Make ready 4 of LG Fresh Chicken Breasts [fat trimmed & brined].
- {Prepare 1 Can of Chicken Broth [as needed for steaming].
- {Get 2 tbsp of Sesame Oil [for frying].
- {Get of ● For The Chicken Brine.
- {Make ready 1/2 Cup of Salt.
- {Get 1/2 Cup of Sugar.
- {Get 1/8 Cup of Pepper Corns.
- {Get 1 tbsp of Powdered Ginger.
- {Get 2 tbsp of Granulated Garlic Powder.
- {Make ready 2 tbsp of Granulated Onion Powder.
- {Make ready as needed of Water & Ice [enough to cover chicken].
- {Prepare of ● For The Fresh Vegetables [all de-seeded - julienned or sliced].
- {Prepare 1/2 of LG White Onion.
- {Prepare 1/2 of LG Red Onion.
- {Make ready 1/2 of LG Green Bell Pepper.
- {Make ready 1/2 of LG Red Bell Pepper.
- {Get 1/2 of LG Yellow Bell Pepper.
- {Get 1/2 of LG Orange Bell Pepper.
- {Take 6 of LG Fresh Garlic Cloves [sliced].
- {Prepare 2 of LG Jalapeños [sliced - deseeded].
- {Get to taste of Baby Corn [optional].
- {Take to taste of Water Chestnuts [[optional].
- {Make ready of ● For The Green Herbs [added last to pan - 1/2 cup each].
- {Prepare Leaves of Fresh Thai Basil [optional].
- {Get Leaves of Fresh Cilantro.
- {Make ready Leaves of Fresh Parsley.
- {Get of ● For The Seasoning.
- {Prepare 4 tbsp of Gochujang Korean Hot Pepper Paste [or more].
- {Get 1 tbsp of Fresh Minced Ginger.
- {Prepare 1 tbsp of Red Pepper Flakes.
- {Make ready 1 tbsp of Rice Wine Vinegar.
- {Make ready 1/8 Cup of Soy Sauce.
- {Get of ● For The Garnishes [as needed].
- {Make ready of Chives [for garnish].
- {Prepare of Sesame Seeds [got garnish].
- {Get of ● For The Sides.
- {Get as needed of White Jasmine Rice [as per manufacturers directions].
Instructions 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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