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We hope you got insight from reading it, now let’s go back to mike's spicy korean chicken over jasmine rice recipe. To cook mike's spicy korean chicken over jasmine rice you need 38 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to make Mike's Spicy Korean Chicken Over Jasmine Rice:
- Use ● For The Proteins
- Use 4 LG Fresh Chicken Breasts [fat trimmed & brined]
- Prepare 1 Can Chicken Broth [as needed for steaming]
- Get 2 tbsp Sesame Oil [for frying]
- Get ● For The Chicken Brine
- Use 1/2 Cup Salt
- Use 1/2 Cup Sugar
- Prepare 1/8 Cup Pepper Corns
- You need 1 tbsp Powdered Ginger
- Get 2 tbsp Granulated Garlic Powder
- Use 2 tbsp Granulated Onion Powder
- Provide as needed Water & Ice [enough to cover chicken]
- Take ● For The Fresh Vegetables [all de-seeded - julienned or sliced]
- Use 1/2 LG White Onion
- Prepare 1/2 LG Red Onion
- Prepare 1/2 LG Green Bell Pepper
- Use 1/2 LG Red Bell Pepper
- Take 1/2 LG Yellow Bell Pepper
- Take 1/2 LG Orange Bell Pepper
- Get 6 LG Fresh Garlic Cloves [sliced]
- Use 2 LG Jalapeños [sliced - deseeded]
- Provide to taste Baby Corn [optional]
- You need to taste Water Chestnuts [[optional]
- You need ● For The Green Herbs [added last to pan - 1/2 cup each]
- You need Leaves Fresh Thai Basil [optional]
- Get Leaves Fresh Cilantro
- Use Leaves Fresh Parsley
- You need ● For The Seasoning
- Get 4 tbsp Gochujang Korean Hot Pepper Paste [or more]
- You need 1 tbsp Fresh Minced Ginger
- Prepare 1 tbsp Red Pepper Flakes
- Take 1 tbsp Rice Wine Vinegar
- Prepare 1/8 Cup Soy Sauce
- Get ● For The Garnishes [as needed]
- Use Chives [for garnish]
- Provide Sesame Seeds [got garnish]
- You need ● For The Sides
- Prepare as needed White Jasmine Rice [as per manufacturers directions]
Instructions 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!
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