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

Mike's Spicy Korean Chicken Over Jasmine Rice. My Ugly Duckling is currently a very popular reality-like show in Korea where celebrities' moms observe and add commentary as they watch footage of their sons' daily activities. The famous son's daily lives are captured and then the moms and hosts watch it together like their watching a YouTube vlog! Super addictive and comforting, spicy Korean chicken stew recipe - Dak dori tang!

Mike's Spicy Korean Chicken Over Jasmine Rice It's a perfect main dish to serve with steamed rice. Korean Spicy Chicken Breasts (and thighs too) marinated in my sweet n' spicy Gochujang sauce Koreans Spicy Chicken Thighs served with carrot fried rice. For a healthier LOW CARB option If I were to cut up my thighs into bite sized pieces, could I conceivably bake this in a casserole dish to preserve and cook all the marinade to spoon over rice? You can cook Mike's Spicy Korean Chicken Over Jasmine Rice using 38 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Mike's Spicy Korean Chicken Over Jasmine Rice

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

I had it with jasmine rice and asparagus. Jasmine Rice with VermicelliVelvet Edition. chicken bouillon, jasmine rice, butter, vermicelli pasta Ginger Soy Chicken over Jasmine RiceThe Weary Chef. shredded carrots, soy sauce, shredded water, jasmine rice, sea salt, butter. Cook's Notes for Spicy Korean Chicken with Crispy Rice. I am a big fan of crispy chicken skin, so Season chicken with salt.

Mike's Spicy Korean Chicken Over Jasmine Rice instructions

  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!.

Heat butter and vegetable oil in a medium heavy pot over medium heat. I can't wait to make this! Heat a heavy medium pot over high heat. Add beef and saute until browned. Korean chicken bowls are loaded with flavor: toasted sesame, soy sauce and lime come together over coconut rice and avocado to create a delicious meal!

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