Easiest Way to Prepare Yummy Mike's Spicy Korean Chicken Over Jasmine Rice

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

Instructions 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!.

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