Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, mike's spicy korean chicken over jasmine rice. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Mike's Spicy Korean Chicken Over Jasmine Rice is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Mike's Spicy Korean Chicken Over Jasmine Rice is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can have mike's spicy korean chicken over jasmine rice using 38 ingredients and 9 steps. Here is how you cook it.
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]
- Make ready ● For The Chicken Brine
- Make ready 1/2 Cup Salt
- Take 1/2 Cup Sugar
- Take 1/8 Cup Pepper Corns
- Prepare 1 tbsp Powdered Ginger
- Get 2 tbsp Granulated Garlic Powder
- Get 2 tbsp Granulated Onion Powder
- Take as needed Water & Ice [enough to cover chicken]
- Get ● For The Fresh Vegetables [all de-seeded - julienned or sliced]
- Make ready 1/2 LG White Onion
- Get 1/2 LG Red Onion
- Take 1/2 LG Green Bell Pepper
- Make ready 1/2 LG Red Bell Pepper
- Take 1/2 LG Yellow Bell Pepper
- Take 1/2 LG Orange Bell Pepper
- Take 6 LG Fresh Garlic Cloves [sliced]
- Make ready 2 LG Jalapeños [sliced - deseeded]
- Prepare to taste Baby Corn [optional]
- Take to taste Water Chestnuts [[optional]
- Make ready ● For The Green Herbs [added last to pan - 1/2 cup each]
- Get Leaves Fresh Thai Basil [optional]
- Get Leaves Fresh Cilantro
- Prepare Leaves Fresh Parsley
- Prepare ● For The Seasoning
- Take 4 tbsp Gochujang Korean Hot Pepper Paste [or more]
- Make ready 1 tbsp Fresh Minced Ginger
- Take 1 tbsp Red Pepper Flakes
- Get 1 tbsp Rice Wine Vinegar
- Get 1/8 Cup Soy Sauce
- Prepare ● For The Garnishes [as needed]
- Get Chives [for garnish]
- Make ready Sesame Seeds [got garnish]
- Take ● 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 it up for this exceptional food mike's spicy korean chicken over jasmine rice recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
