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

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 using 38 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Mike's Spicy Korean Chicken Over Jasmine Rice

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

Mike's Spicy Korean Chicken Over Jasmine Rice instructions

  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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