Hello everybody, I hope you’re having an incredible 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 food recipes. For mine, I’m gonna make it a little bit unique. 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! 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.
Mike's Spicy Korean Chicken Over Jasmine Rice is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Mike's Spicy Korean Chicken Over Jasmine Rice is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook mike's spicy korean chicken over jasmine rice using 38 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Mike's Spicy Korean Chicken Over Jasmine Rice:
- Get ● For The Proteins
- Make ready LG Fresh Chicken Breasts [fat trimmed & brined]
- Take Chicken Broth [as needed for steaming]
- Prepare Sesame Oil [for frying]
- Get ● For The Chicken Brine
- Get Salt
- Get Sugar
- Take Pepper Corns
- Make ready Powdered Ginger
- Take Granulated Garlic Powder
- Take Granulated Onion Powder
- Take Water & Ice [enough to cover chicken]
- Prepare ● For The Fresh Vegetables [all de-seeded - julienned or sliced]
- Get LG White Onion
- Get LG Red Onion
- Make ready LG Green Bell Pepper
- Take LG Red Bell Pepper
- Prepare LG Yellow Bell Pepper
- Get LG Orange Bell Pepper
- Make ready LG Fresh Garlic Cloves [sliced]
- Prepare LG Jalapeños [sliced - deseeded]
- Get Baby Corn [optional]
- Prepare Water Chestnuts [[optional]
- Prepare ● For The Green Herbs [added last to pan - 1/2 cup each]
- Get Fresh Thai Basil [optional]
- Get Fresh Cilantro
- Make ready Fresh Parsley
- Take ● For The Seasoning
- Make ready Gochujang Korean Hot Pepper Paste [or more]
- Take Fresh Minced Ginger
- Prepare Red Pepper Flakes
- Make ready Rice Wine Vinegar
- Make ready Soy Sauce
- Take ● For The Garnishes [as needed]
- Get Chives [for garnish]
- Take Sesame Seeds [got garnish]
- Get ● For The Sides
- Make ready 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:
- 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!
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. 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.
So that’s going to wrap it up with this exceptional food mike's spicy korean chicken over jasmine rice recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
