Hello everybody, hope you are 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. It is one of my favorites. This time, 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 favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Mike's Spicy Korean Chicken Over Jasmine Rice is something that I have loved my entire life. They are nice and they look wonderful.
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 can achieve that.
The ingredients needed to make Mike's Spicy Korean Chicken Over Jasmine Rice:
- Get ● For The Proteins
- Make ready 4 LG Fresh Chicken Breasts [fat trimmed & brined]
- Get 1 Can Chicken Broth [as needed for steaming]
- Take 2 tbsp Sesame Oil [for frying]
- Get ● For The Chicken Brine
- Take 1/2 Cup Salt
- Prepare 1/2 Cup Sugar
- Make ready 1/8 Cup Pepper Corns
- Take 1 tbsp Powdered Ginger
- Make ready 2 tbsp Granulated Garlic Powder
- Get 2 tbsp Granulated Onion Powder
- Get as needed Water & Ice [enough to cover chicken]
- Get ● For The Fresh Vegetables [all de-seeded - julienned or sliced]
- Take 1/2 LG White Onion
- Get 1/2 LG Red Onion
- Prepare 1/2 LG Green Bell Pepper
- Prepare 1/2 LG Red Bell Pepper
- Make ready 1/2 LG Yellow Bell Pepper
- Prepare 1/2 LG Orange Bell Pepper
- Take 6 LG Fresh Garlic Cloves [sliced]
- Take 2 LG Jalapeños [sliced - deseeded]
- Take to taste Baby Corn [optional]
- Get to taste Water Chestnuts [[optional]
- Get ● For The Green Herbs [added last to pan - 1/2 cup each]
- Make ready Leaves Fresh Thai Basil [optional]
- Make ready Leaves Fresh Cilantro
- Make ready Leaves Fresh Parsley
- Get ● For The Seasoning
- Make ready 4 tbsp Gochujang Korean Hot Pepper Paste [or more]
- Get 1 tbsp Fresh Minced Ginger
- Prepare 1 tbsp Red Pepper Flakes
- Take 1 tbsp Rice Wine Vinegar
- Make ready 1/8 Cup Soy Sauce
- Get ● For The Garnishes [as needed]
- Make ready Chives [for garnish]
- Prepare Sesame Seeds [got garnish]
- Make ready ● For The Sides
- Prepare as needed 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!
So that’s going to wrap this up for this special food mike's spicy korean chicken over jasmine rice recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
