Hi, I am Clara. Today, we’re going 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. Nowadays, I will make it a bit more unique. 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 favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Mike’s Spicy Korean Chicken Over Jasmine Rice is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. 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:
- Take ● For The Proteins
- Prepare 4 LG Fresh Chicken Breasts [fat trimmed brined]
- Take 1 Can Chicken Broth [as needed for steaming]
- Take 2 tbsp Sesame Oil [for frying]
- Prepare ● For The Chicken Brine
- Make ready 1/2 Cup Salt
- Take 1/2 Cup Sugar
- Make ready 1/8 Cup Pepper Corns
- Prepare 1 tbsp Powdered ger
- Take 2 tbsp Granulated Garlic Powder
- Take 2 tbsp Granulated Onion Powder
- Get 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
- Make ready 1/2 LG Orange Bell Pepper
- Prepare 6 LG Fresh Garlic Cloves [sliced]
- Prepare 2 LG Jalapeños [sliced - deseeded]
- Get 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]
- Prepare Leaves Fresh Thai Basil [optional]
- Take Leaves Fresh Cilantro
- Prepare Leaves Fresh Parsley
- Make ready ● For The Seasoning
- Take 4 tbsp Gochujang Korean Hot Pepper Paste [or more]
- Take 1 tbsp Fresh Minced ger
- Make ready 1 tbsp Red Pepper Flakes
- Take 1 tbsp Rice Vinegar
- Prepare 1/8 Cup Soy Sauce
- Take ● For The Garnishes [as needed]
- Get Chives [for garnish]
- Prepare Sesame Seeds [got garnish]
- Prepare ● For The Sides
- Prepare 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 1cubes 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, ger 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’s going to wrap this up for this exceptional dish mike’s spicy korean chicken over jasmine rice recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at 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!
