Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, mike's spicy korean chicken over jasmine rice. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Mike's Spicy Korean Chicken Over Jasmine Rice is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Mike's Spicy Korean Chicken Over Jasmine Rice is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to 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 that.

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

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

Steps 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!

So that’s going to wrap it up for this special food mike's spicy korean chicken over jasmine rice recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!