Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special 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 tasty. This will be really delicious.

Mike's Spicy Korean Chicken Over Jasmine Rice is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Mike's Spicy Korean Chicken Over Jasmine Rice is something that I have loved my entire life. They’re fine and they look wonderful.

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

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!

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 your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!