How to Make Ultimate Mike's Spicy Korean Chicken Over Jasmine Rice

Mike's Spicy Korean Chicken Over Jasmine Rice. Great recipe for Mike's Spicy Korean Chicken Over Jasmine Rice. Some of my younger students are just learning to make Korean food. Your dishes were so flavorful, colorful and crispy!

I said easy to make, so I know you are interested. I love love love this dinner! Mike and I used to go to get a similar dish at our favorite asian restaurant but a year ago they took it off the menu (tears of sadness) so in true fashion I knew I had to recreate it at home.

Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, mike's spicy korean chicken over jasmine rice. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Great recipe for Mike's Spicy Korean Chicken Over Jasmine Rice. Some of my younger students are just learning to make Korean food. Your dishes were so flavorful, colorful and crispy!

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

The ingredients needed to make Mike's Spicy Korean Chicken Over Jasmine Rice:

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

Bite sized sauteed chicken smothered in a spicy Korean red sauce made with fiery gochujang, rice wine vinegar, soy sauce, honey, sesame oil, garlic and fresh ginger is the ultimate spicy comfort food. Serve over rice for the ultimate easy chicken dinner. Mike's Spicy Korean Chicken Over Jasmine Rice For The Proteins • LG Fresh Chicken Breasts [fat trimmed & brined] • Chicken Broth [as needed for steaming] • Sesame Oil [for frying] • For The Chicken Brine • Salt • Sugar • Pepper Corns In a medium bowl, whisk together the paste, soy sauce, sesame oil, rice wine vinegar, light brown sugar and lime juice. Season the chicken with salt and pepper.

Instructions 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!.

In a small bowl, whisk together the soy sauce, sugar, sesame oil, chili garlic sauce, garlic cloves and ginger. To make the coconut rice, heat a saucepan over medium-high heat and add the rice, coconut milk, coconut water and salt. Kobi Q — spicy BBQ + rice cakes, bi bim bap, tonkatsu cutlet. Here, Korean street food favorites mingle with popular dishes, but get the spicy BBQ + rice cakes for a true taste of Korean spice. The Korean spicy chicken is bathed in a spicy, savory marinade spiked with soy sauce, honey, rice wine, garlic, ginger, and kicking gochujang.

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