Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, mike's spicy korean chicken over jasmine rice. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Mike's Spicy Korean Chicken Over Jasmine Rice is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Mike's Spicy Korean Chicken Over Jasmine Rice is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook 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:
- Prepare ● For The Proteins
- Get 4 LG Fresh Chicken Breasts [fat trimmed & brined]
- Take 1 Can Chicken Broth [as needed for steaming]
- Make ready 2 tbsp Sesame Oil [for frying]
- Get ● For The Chicken Brine
- Prepare 1/2 Cup Salt
- Prepare 1/2 Cup Sugar
- Take 1/8 Cup Pepper Corns
- Take 1 tbsp Powdered Ginger
- Take 2 tbsp Granulated Garlic Powder
- Prepare 2 tbsp Granulated Onion Powder
- Take as needed Water & Ice [enough to cover chicken]
- Make ready ● For The Fresh Vegetables [all de-seeded - julienned or sliced]
- Take 1/2 LG White Onion
- Get 1/2 LG Red Onion
- Get 1/2 LG Green Bell Pepper
- Make ready 1/2 LG Red Bell Pepper
- Take 1/2 LG Yellow Bell Pepper
- Prepare 1/2 LG Orange Bell Pepper
- Prepare 6 LG Fresh Garlic Cloves [sliced]
- Make ready 2 LG Jalapeños [sliced - deseeded]
- Prepare to taste Baby Corn [optional]
- Get to taste Water Chestnuts [[optional]
- Prepare ● For The Green Herbs [added last to pan - 1/2 cup each]
- Prepare Leaves Fresh Thai Basil [optional]
- Take Leaves Fresh Cilantro
- Make ready Leaves Fresh Parsley
- Prepare ● For The Seasoning
- Get 4 tbsp Gochujang Korean Hot Pepper Paste [or more]
- Get 1 tbsp Fresh Minced Ginger
- Make ready 1 tbsp Red Pepper Flakes
- Make ready 1 tbsp Rice Wine Vinegar
- Take 1/8 Cup Soy Sauce
- Prepare ● For The Garnishes [as needed]
- Prepare Chives [for garnish]
- Get Sesame Seeds [got garnish]
- Prepare ● For The Sides
- Get 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 is going to wrap it up for this special food mike's spicy korean chicken over jasmine rice recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
