Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, mike's spicy korean chicken over jasmine rice. It is one of my favorites. This time, 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 popular of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Mike's Spicy Korean Chicken Over Jasmine Rice is something which I have loved my whole life. They’re nice and they look fantastic.
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 can achieve it.
The ingredients needed to make Mike's Spicy Korean Chicken Over Jasmine Rice:
- Make ready ● For The Proteins
- Prepare 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]
- Take ● For The Chicken Brine
- Prepare 1/2 Cup Salt
- Make ready 1/2 Cup Sugar
- Make ready 1/8 Cup Pepper Corns
- Prepare 1 tbsp Powdered Ginger
- Take 2 tbsp Granulated Garlic Powder
- Make ready 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
- Prepare 1/2 LG Red Onion
- Prepare 1/2 LG Green Bell Pepper
- Make ready 1/2 LG Red Bell Pepper
- Make ready 1/2 LG Yellow Bell Pepper
- Get 1/2 LG Orange Bell Pepper
- Get 6 LG Fresh Garlic Cloves [sliced]
- Take 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]
- Make ready Leaves Fresh Thai Basil [optional]
- Prepare Leaves Fresh Cilantro
- Make ready Leaves Fresh Parsley
- Make ready ● For The Seasoning
- Prepare 4 tbsp Gochujang Korean Hot Pepper Paste [or more]
- Prepare 1 tbsp Fresh Minced Ginger
- Take 1 tbsp Red Pepper Flakes
- Prepare 1 tbsp Rice Wine Vinegar
- Get 1/8 Cup Soy Sauce
- Make ready ● For The Garnishes [as needed]
- Take Chives [for garnish]
- Get Sesame Seeds [got garnish]
- Make ready ● 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 with this special food mike's spicy korean chicken over jasmine rice recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
