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, I’m gonna show you how to prepare a special dish, mike's spicy korean chicken over jasmine rice. One of my favorites food recipes. This time, I am going to make it a 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 recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Mike's Spicy Korean Chicken Over Jasmine Rice is something that I’ve loved my entire life. They are nice and they look fantastic.

My Ugly Duckling is currently a very popular reality-like show in Korea where celebrities' moms observe and add commentary as they watch footage of their sons' daily activities. The famous son's daily lives are captured and then the moms and hosts watch it together like their watching a YouTube vlog! Super addictive and comforting, spicy Korean chicken stew recipe - Dak dori tang!

To get started with this particular 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 cook that.

The ingredients needed to make Mike's Spicy Korean Chicken Over Jasmine Rice:
  1. Get ● For The Proteins
  2. Make ready 4 LG Fresh Chicken Breasts [fat trimmed & brined]
  3. Prepare 1 Can Chicken Broth [as needed for steaming]
  4. Take 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. Prepare 1/8 Cup Pepper Corns
  9. Get 1 tbsp Powdered Ginger
  10. Prepare 2 tbsp Granulated Garlic Powder
  11. Prepare 2 tbsp Granulated Onion Powder
  12. Take as needed Water & Ice [enough to cover chicken]
  13. Get ● For The Fresh Vegetables [all de-seeded - julienned or sliced]
  14. Prepare 1/2 LG White Onion
  15. Make ready 1/2 LG Red Onion
  16. Prepare 1/2 LG Green Bell Pepper
  17. Get 1/2 LG Red Bell Pepper
  18. Take 1/2 LG Yellow Bell Pepper
  19. Make ready 1/2 LG Orange Bell Pepper
  20. Get 6 LG Fresh Garlic Cloves [sliced]
  21. Prepare 2 LG Jalapeños [sliced - deseeded]
  22. Make ready to taste Baby Corn [optional]
  23. Take 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. Take Leaves Fresh Cilantro
  27. Prepare Leaves Fresh Parsley
  28. Make ready ● For The Seasoning
  29. Make ready 4 tbsp Gochujang Korean Hot Pepper Paste [or more]
  30. Make ready 1 tbsp Fresh Minced Ginger
  31. Take 1 tbsp Red Pepper Flakes
  32. Make ready 1 tbsp Rice Wine Vinegar
  33. Take 1/8 Cup Soy Sauce
  34. Take ● For The Garnishes [as needed]
  35. Make ready Chives [for garnish]
  36. Prepare Sesame Seeds [got garnish]
  37. Get ● For The Sides
  38. Get as needed White Jasmine Rice [as per manufacturers directions]

I had it with jasmine rice and asparagus. Jasmine Rice with VermicelliVelvet Edition. chicken bouillon, jasmine rice, butter, vermicelli pasta Ginger Soy Chicken over Jasmine RiceThe Weary Chef. shredded carrots, soy sauce, shredded water, jasmine rice, sea salt, butter. Cook's Notes for Spicy Korean Chicken with Crispy Rice. I am a big fan of crispy chicken skin, so Season chicken with salt.

Steps 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!

Heat butter and vegetable oil in a medium heavy pot over medium heat. I can't wait to make this! Heat a heavy medium pot over high heat. Add beef and saute until browned. Korean chicken bowls are loaded with flavor: toasted sesame, soy sauce and lime come together over coconut rice and avocado to create a delicious meal!

So that’s going to wrap it up with this exceptional food mike's spicy korean chicken over jasmine rice recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!