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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, mike's spicy korean chicken over jasmine rice. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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.

Mike's Spicy Korean Chicken Over Jasmine Rice is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Mike's Spicy Korean Chicken Over Jasmine Rice is something which I’ve loved my whole life. They are nice and they look fantastic.

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

You have to trust me when I say making your own Asian food at home is way better than takeout. Bite sized sauteed chicken smothered in a spicy Korean red sauce made with fiery gochujang, rice wine vinegar, soy sauce, honey, sesame oil, garlic and fresh ginger is the ultimate spicy comfort food. Serve over rice for the ultimate easy chicken dinner. Mike's Spicy Korean Chicken Over Jasmine Rice For The Proteins • LG Fresh Chicken Breasts [fat trimmed & brined] • Chicken Broth [as needed for steaming] • Sesame Oil [for frying] • For The Chicken Brine • Salt • Sugar • Pepper Corns This Korean Chicken recipe is out of this world - and way easier, less messy and healthier than Korean Fried Chicken - but with ALL the flavor.

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!

Serve over rice for the ultimate easy chicken dinner. Mike's Spicy Korean Chicken Over Jasmine Rice For The Proteins • LG Fresh Chicken Breasts [fat trimmed & brined] • Chicken Broth [as needed for steaming] • Sesame Oil [for frying] • For The Chicken Brine • Salt • Sugar • Pepper Corns This Korean Chicken recipe is out of this world - and way easier, less messy and healthier than Korean Fried Chicken - but with ALL the flavor. The Korean spicy chicken is bathed in a spicy, savory marinade spiked with soy sauce, honey, rice wine, garlic, ginger, and kicking gochujang. The spicy, sweet, and savory notes are utterly addicting. Gochujang Chicken Stir-Fry is a simple stir-fry with a spicy homemade sauce that leans heavily on gochujang..

So that’s going to wrap it up with this special food mike's spicy korean chicken over jasmine rice recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!