Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, mike's spicy korean chicken over jasmine rice. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Mike's Spicy Korean Chicken Over Jasmine Rice is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Mike's Spicy Korean Chicken Over Jasmine Rice is something which I have loved my whole life. They are fine and they look fantastic.
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 first prepare a few ingredients. You can have 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:
- Prepare ● For The Proteins
- Take 4 LG Fresh Chicken Breasts [fat trimmed & brined]
- Prepare 1 Can Chicken Broth [as needed for steaming]
- Prepare 2 tbsp Sesame Oil [for frying]
- Get ● For The Chicken Brine
- Get 1/2 Cup Salt
- Take 1/2 Cup Sugar
- Take 1/8 Cup Pepper Corns
- Take 1 tbsp Powdered Ginger
- Prepare 2 tbsp Granulated Garlic Powder
- Get 2 tbsp Granulated Onion Powder
- Make ready as needed Water & Ice [enough to cover chicken]
- Make ready ● For The Fresh Vegetables [all de-seeded - julienned or sliced]
- Get 1/2 LG White Onion
- Take 1/2 LG Red Onion
- Take 1/2 LG Green Bell Pepper
- Make ready 1/2 LG Red Bell Pepper
- Make ready 1/2 LG Yellow Bell Pepper
- Prepare 1/2 LG Orange Bell Pepper
- Make ready 6 LG Fresh Garlic Cloves [sliced]
- Get 2 LG Jalapeños [sliced - deseeded]
- Get to taste Baby Corn [optional]
- Get to taste Water Chestnuts [[optional]
- Prepare ● For The Green Herbs [added last to pan - 1/2 cup each]
- Get Leaves Fresh Thai Basil [optional]
- Prepare Leaves Fresh Cilantro
- Prepare Leaves Fresh Parsley
- Get ● For The Seasoning
- Prepare 4 tbsp Gochujang Korean Hot Pepper Paste [or more]
- Make ready 1 tbsp Fresh Minced Ginger
- Get 1 tbsp Red Pepper Flakes
- Prepare 1 tbsp Rice Wine Vinegar
- Take 1/8 Cup Soy Sauce
- Prepare ● For The Garnishes [as needed]
- Take Chives [for garnish]
- Get Sesame Seeds [got garnish]
- Get ● For The Sides
- Make ready 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:
- 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. 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!
So that’s going to wrap it up with this special food mike's spicy korean chicken over jasmine rice recipe. Thank you very much for reading. I am sure you can 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, colleague and friends. Thanks again for reading. Go on get cooking!
