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We hope you got benefit from reading it, now let’s go back to mike's spicy korean chicken over jasmine rice recipe. You can have mike's spicy korean chicken over jasmine rice using 38 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to cook Mike's Spicy Korean Chicken Over Jasmine Rice:
- Provide ● For The Proteins
- Provide 4 LG Fresh Chicken Breasts [fat trimmed & brined]
- Prepare 1 Can Chicken Broth [as needed for steaming]
- Get 2 tbsp Sesame Oil [for frying]
- Take ● For The Chicken Brine
- Take 1/2 Cup Salt
- You need 1/2 Cup Sugar
- Provide 1/8 Cup Pepper Corns
- Get 1 tbsp Powdered Ginger
- Get 2 tbsp Granulated Garlic Powder
- You need 2 tbsp Granulated Onion Powder
- Prepare as needed Water & Ice [enough to cover chicken]
- Provide ● For The Fresh Vegetables [all de-seeded - julienned or sliced]
- You need 1/2 LG White Onion
- Take 1/2 LG Red Onion
- You need 1/2 LG Green Bell Pepper
- Provide 1/2 LG Red Bell Pepper
- Provide 1/2 LG Yellow Bell Pepper
- Get 1/2 LG Orange Bell Pepper
- Take 6 LG Fresh Garlic Cloves [sliced]
- Use 2 LG Jalapeños [sliced - deseeded]
- Get to taste Baby Corn [optional]
- Prepare to taste Water Chestnuts [[optional]
- Take ● For The Green Herbs [added last to pan - 1/2 cup each]
- Get Leaves Fresh Thai Basil [optional]
- Take Leaves Fresh Cilantro
- Use Leaves Fresh Parsley
- You need ● For The Seasoning
- You need 4 tbsp Gochujang Korean Hot Pepper Paste [or more]
- Take 1 tbsp Fresh Minced Ginger
- You need 1 tbsp Red Pepper Flakes
- Provide 1 tbsp Rice Wine Vinegar
- Use 1/8 Cup Soy Sauce
- Use ● For The Garnishes [as needed]
- Use Chives [for garnish]
- Get Sesame Seeds [got garnish]
- You need ● For The Sides
- Prepare as needed White Jasmine Rice [as per manufacturers directions]
Instructions 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 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.
- 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.
- 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 sake.
- 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!
Serve over rice for the ultimate easy chicken dinner. Your dishes were so flavorful, colorful and crispy! 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.
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