Recipe of Mike's Spicy Korean Chicken Over Jasmine Rice in 24 Minutes for Beginners

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

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!

Mike's Spicy Korean Chicken Over Jasmine Rice is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Mike's Spicy Korean Chicken Over Jasmine Rice is something that I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have mike's spicy korean chicken over jasmine rice using 38 ingredients and 9 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Mike's Spicy Korean Chicken Over Jasmine Rice:

1. Prepare ● For The Proteins
2. Prepare 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. Prepare 1/2 Cup Salt
7. Get 1/2 Cup Sugar
8. Take 1/8 Cup Pepper Corns
9. Make ready 1 tbsp Powdered Ginger
10. Get 2 tbsp Granulated Garlic Powder
11. Take 2 tbsp Granulated Onion Powder
12. Get as needed Water & Ice [enough to cover chicken]
13. Prepare ● 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. Prepare 1/2 LG Green Bell Pepper
17. Make ready 1/2 LG Red Bell Pepper
18. Get 1/2 LG Yellow Bell Pepper
19. Get 1/2 LG Orange Bell Pepper
20. Make ready 6 LG Fresh Garlic Cloves [sliced]
21. Take 2 LG Jalapeños [sliced - deseeded]
22. Prepare to taste Baby Corn [optional]
23. Make ready to taste Water Chestnuts [[optional]
24. Take ● For The Green Herbs [added last to pan - 1/2 cup each]
25. Prepare Leaves Fresh Thai Basil [optional]
26. Take Leaves Fresh Cilantro
27. Make ready Leaves Fresh Parsley
28. Make ready ● For The Seasoning
29. Prepare 4 tbsp Gochujang Korean Hot Pepper Paste [or more]
30. Get 1 tbsp Fresh Minced Ginger
31. Prepare 1 tbsp Red Pepper Flakes
32. Get 1 tbsp Rice Wine Vinegar
33. Take 1/8 Cup Soy Sauce
34. Take ● For The Garnishes [as needed]
35. Get Chives [for garnish]
36. Make ready Sesame Seeds [got garnish]
37. Get ● For The Sides
38. Get as needed White Jasmine Rice [as per manufacturers directions]

Heat butter and vegetable oil in a medium heavy pot over medium heat. I can't wait to make this! Korean Spicy Chicken Breasts (and thighs too) marinated in my sweet n' spicy Gochujang sauce Koreans Spicy Chicken Thighs served with carrot fried rice. For a healthier LOW CARB option If I were to cut up my thighs into bite sized pieces, could I conceivably bake this in a casserole dish to preserve and cook all the marinade to spoon over rice?

Instructions

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!

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. 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! To make the coconut rice, heat a saucepan over medium-high heat and add the rice, coconut milk, coconut water and salt. Stir, then bring to a boil.

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

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