Hey everyone, I hope you are 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. One of my favorites. This time, I will 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 current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Mike's Spicy Korean Chicken Over Jasmine Rice is something that I have loved my entire life.
To get started with this recipe, we have to 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 can achieve that.
The ingredients needed to make Mike's Spicy Korean Chicken Over Jasmine Rice:
- Make ready ● For The Proteins
- Take 4 LG Fresh Chicken Breasts [fat trimmed & brined]
- Make ready 1 Can Chicken Broth [as needed for steaming]
- Make ready 2 tbsp Sesame Oil [for frying]
- Make ready ● For The Chicken Brine
- Get 1/2 Cup Salt
- Take 1/2 Cup Sugar
- Take 1/8 Cup Pepper Corns
- Make ready 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]
- Get ● For The Fresh Vegetables [all de-seeded - julienned or sliced]
- Prepare 1/2 LG White Onion
- Make ready 1/2 LG Red Onion
- Make ready 1/2 LG Green Bell Pepper
- Make ready 1/2 LG Red Bell Pepper
- Get 1/2 LG Yellow Bell Pepper
- Get 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]
- Take ● For The Green Herbs [added last to pan - 1/2 cup each]
- Take Leaves Fresh Thai Basil [optional]
- Get Leaves Fresh Cilantro
- Prepare Leaves Fresh Parsley
- Get ● For The Seasoning
- Take 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
- Get 1/8 Cup Soy Sauce
- Take ● For The Garnishes [as needed]
- Take Chives [for garnish]
- Prepare Sesame Seeds [got garnish]
- Take ● 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!
So that’s going to wrap this up for this exceptional food mike's spicy korean chicken over jasmine rice recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
