Mike's Spicy Korean Chicken Over Jasmine Rice
Mike's Spicy Korean Chicken Over Jasmine Rice

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mike's spicy korean chicken over jasmine rice. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Mike's Spicy Korean Chicken Over Jasmine Rice is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Mike's Spicy Korean Chicken Over Jasmine Rice is something that I’ve loved my entire life.

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! Watch as globetrotting gourmand Mike Chen stuffs his face with some of his favorite frozen treats, from towering sundaes and ice cream cones, to masterfully-made bowls That's right, Sean and Maangchi are joining forces to batter, sauce, and double-fry their own batch of spicy Korean fried chicken.

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

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

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. 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?

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. Cook's Notes for Spicy Korean Chicken with Crispy Rice. I am a big fan of crispy chicken skin, so Season chicken with salt. Heat butter and vegetable oil in a medium heavy pot over medium heat. I can't wait to make this!

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