Hi, I am Joana. Today, I’m gonna show you how to make mike’s spicy korean chicken over jasmine rice recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Mike’s Spicy Korean Chicken Over Jasmine Rice Recipe
Mike’s Spicy Korean Chicken Over Jasmine Rice is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Mike’s Spicy Korean Chicken Over Jasmine Rice is something which I have loved my whole 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 cook it.
The ingredients needed to make Mike’s Spicy Korean Chicken Over Jasmine Rice:
- Take ● For The Proteins
- Prepare 4 LG Fresh Chicken Breasts [fat trimmed & brined]
- Prepare 1 Can Chicken Broth [as needed for steaming]
- Prepare 2 tbsp Sesame Oil [for frying]
- Make ready ● For The Chicken Brine
- Get 1/2 Cup Salt
- Get 1/2 Cup Sugar
- Make ready 1/8 Cup Pepper Corns
- Make ready 1 tbsp Powdered Ginger
- Get 2 tbsp Granulated Garlic Powder
- Make ready 2 tbsp Granulated Onion Powder
- Take as needed Water & Ice [enough to cover chicken]
- Prepare ● For The Fresh Vegetables [all de-seeded - julienned or sliced]
- Take 1/2 LG White Onion
- Make ready 1/2 LG Red Onion
- Prepare 1/2 LG Green Bell Pepper
- Take 1/2 LG Red Bell Pepper
- Take 1/2 LG Yellow Bell Pepper
- Prepare 1/2 LG Orange Bell Pepper
- Take 6 LG Fresh Garlic Cloves [sliced]
- Prepare 2 LG Jalapeños [sliced - deseeded]
- Make ready 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
- Get Leaves Fresh Parsley
- Take ● For The Seasoning
- Get 4 tbsp Gochujang Korean Sausage Pepper Paste [or more]
- Prepare 1 tbsp Fresh Minced Ginger
- Get 1 tbsp Red Pepper Flakes
- Make ready 1 tbsp Rice Vinegar
- Make ready 1/8 Cup Soy Sauce
- Take ● For The Garnishes [as needed]
- Make ready Chives [for garnish]
- Make ready Sesame Seeds [got garnish]
- Take ● For The Sides
- Get 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 .
- 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 distinctive dish mike’s spicy korean chicken over jasmine rice recipe. Thank you very much for reading. I am confident 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 on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
