Mike's Spicy Korean Chicken Over Jasmine Rice
Mike's Spicy Korean Chicken Over Jasmine Rice

Hello everybody, it is Brad, welcome to our recipe page. 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 food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mike's Spicy Korean Chicken Over Jasmine Rice is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Mike's Spicy Korean Chicken Over Jasmine Rice is something that I have loved my whole life.

Mike's Spicy Korean Chicken Over Jasmine Rice MMOBRIEN ALBUQUERQUE, NEW MEXICO. Some of my younger students are just learning to make Korean food. Mike's Spicy Korean Chicken Over Jasmine Rice step by step. Rinse and trim your chicken breasts of any fat.

To get started with this recipe, we have to 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:
  1. Take ● For The Proteins
  2. Make ready 4 LG Fresh Chicken Breasts [fat trimmed & brined]
  3. Get 1 Can Chicken Broth [as needed for steaming]
  4. Make ready 2 tbsp Sesame Oil [for frying]
  5. Get ● For The Chicken Brine
  6. Prepare 1/2 Cup Salt
  7. Take 1/2 Cup Sugar
  8. Take 1/8 Cup Pepper Corns
  9. Make ready 1 tbsp Powdered Ginger
  10. Make ready 2 tbsp Granulated Garlic Powder
  11. Prepare 2 tbsp Granulated Onion Powder
  12. Prepare as needed Water & Ice [enough to cover chicken]
  13. Prepare ● For The Fresh Vegetables [all de-seeded - julienned or sliced]
  14. Prepare 1/2 LG White Onion
  15. Get 1/2 LG Red Onion
  16. Make ready 1/2 LG Green Bell Pepper
  17. Get 1/2 LG Red Bell Pepper
  18. Make ready 1/2 LG Yellow Bell Pepper
  19. Get 1/2 LG Orange Bell Pepper
  20. Make ready 6 LG Fresh Garlic Cloves [sliced]
  21. Make ready 2 LG Jalapeños [sliced - deseeded]
  22. Get to taste Baby Corn [optional]
  23. Prepare to taste Water Chestnuts [[optional]
  24. Take ● For The Green Herbs [added last to pan - 1/2 cup each]
  25. Get Leaves Fresh Thai Basil [optional]
  26. Prepare Leaves Fresh Cilantro
  27. Prepare Leaves Fresh Parsley
  28. Take ● For The Seasoning
  29. Make ready 4 tbsp Gochujang Korean Hot Pepper Paste [or more]
  30. Take 1 tbsp Fresh Minced Ginger
  31. Prepare 1 tbsp Red Pepper Flakes
  32. Prepare 1 tbsp Rice Wine Vinegar
  33. Take 1/8 Cup Soy Sauce
  34. Take ● For The Garnishes [as needed]
  35. Take Chives [for garnish]
  36. Make ready Sesame Seeds [got garnish]
  37. Prepare ● For The Sides
  38. Prepare as needed White Jasmine Rice [as per manufacturers directions]

Green beans, sweet onions, pears, red bell peppers and green onions. It pairs perfectly with a batch of homemade baked cream cheese wontons! You have to trust me when I say making your own Asian food at home is way better than takeout. Your dishes were so flavorful, colorful and crispy! vinac.

Instructions to make Mike's Spicy Korean Chicken Over Jasmine Rice:
  1. Rinse and trim your chicken breasts of any fat.
  2. Split your breasts in half and brine for 3 hours in ice cold water in fridge. Ideal temp is 38°.
  3. 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.
  4. 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.
  5. Fully cooked and seasoned chicken pictured. Cover with wrap until needed to keep chicken moist.
  6. Your fresh vegetables needed pictured.
  7. Julienne and/or slice your vegetables. I'll usually pre-slice my vegetables and bag them for times sake.
  8. 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.
  9. Plate rice, then vegetables and chicken on top for service. Garnish with chives, cilantro and/or sesame seeds. Serve with soy sauce. Enjoy!

You have to trust me when I say making your own Asian food at home is way better than takeout. Your dishes were so flavorful, colorful and crispy! vinac. This is a pretty versatile dish and you can add pretty much whatever veggies you have on hand. I've also used thin sliced ribeye. Making Rice using Pot-in-Pot Method (PIP) My kids like having white rice with Korean Spicy Chicken, so, I make it in the same pot using the pot-in-pot method.

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 reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!