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Mike's Spicy Korean Chicken Over Jasmine Rice
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. You can have mike's spicy korean chicken over jasmine rice using 38 ingredients and 9 steps. Here is how you do it.

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

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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