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We hope you got insight from reading it, now let’s go back to mike's spicy korean chicken over jasmine rice recipe. To make mike's spicy korean chicken over jasmine rice you need 38 ingredients and 9 steps. Here is how you cook it.

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

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

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