Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, mike's spicy korean chicken over jasmine rice. It is one of my favorites. For mine, I’m gonna 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 appreciated by millions daily. They’re nice 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 begin with this 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:
- Make ready ● For The Proteins
- Get LG Fresh Chicken Breasts [fat trimmed & brined]
- Take Chicken Broth [as needed for steaming]
- Get Sesame Oil [for frying]
- Make ready ● For The Chicken Brine
- Make ready Salt
- Get Sugar
- Take Pepper Corns
- Get Powdered Ginger
- Prepare Granulated Garlic Powder
- Prepare Granulated Onion Powder
- Take Water & Ice [enough to cover chicken]
- Get ● For The Fresh Vegetables [all de-seeded - julienned or sliced]
- Get LG White Onion
- Prepare LG Red Onion
- Take LG Green Bell Pepper
- Prepare LG Red Bell Pepper
- Make ready LG Yellow Bell Pepper
- Make ready LG Orange Bell Pepper
- Prepare LG Fresh Garlic Cloves [sliced]
- Take LG Jalapeños [sliced - deseeded]
- Get Baby Corn [optional]
- Make ready Water Chestnuts [[optional]
- Make ready ● For The Green Herbs [added last to pan - 1/2 cup each]
- Take Fresh Thai Basil [optional]
- Take Fresh Cilantro
- Prepare Fresh Parsley
- Get ● For The Seasoning
- Get Gochujang Korean Hot Pepper Paste [or more]
- Make ready Fresh Minced Ginger
- Make ready Red Pepper Flakes
- Get Rice Wine Vinegar
- Prepare Soy Sauce
- Get ● For The Garnishes [as needed]
- Make ready Chives [for garnish]
- Get Sesame Seeds [got garnish]
- Take ● 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 special food mike's spicy korean chicken over jasmine rice recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
