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We hope you got benefit from reading it, now let’s go back to mike's spicy korean chicken over jasmine rice recipe. 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 prepare Mike's Spicy Korean Chicken Over Jasmine Rice:

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

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