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Easy Recipe: Mike's Spicy Korean Chicken Over Jasmine Rice

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Mike's Spicy Korean Chicken Over Jasmine Rice, We need prepare 38 Ingredients And 9 Steps

Ok now Tutorial Cooking Of Mike's Spicy Korean Chicken Over Jasmine Rice

Mike's Spicy Korean Chicken Over Jasmine Rice You can cook Mike's Spicy Korean Chicken Over Jasmine Rice by using 38 ingredients and 9 steps. Here is how you achieve Mike's Spicy Korean Chicken Over Jasmine Rice.

Ingredients of Mike's Spicy Korean Chicken Over Jasmine Rice

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

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

  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!.

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