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Mike's Spicy Korean Chicken Over Jasmine Rice
Mike's Spicy Korean Chicken Over Jasmine Rice

Before you jump to Mike's Spicy Korean Chicken Over Jasmine Rice recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

Choosing to eat healthily has many benefits and is becoming a more popular way of living. The overall economy is affected by the number of people who are dealing with health conditions such as high blood pressure, which is directly associated with poor eating habits. There are more and more efforts to try to get people to follow a more healthy lifestyle and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that lots of people feel it will take lots of effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, however, to make a few small changes that can start to make a good impact on our everyday eating habits.

Initially, you must be very careful when food shopping that you don’t automatically put things in your basket that you don’t wish to eat. As an example, if you have a bowl of cereal for breakfast, do you ever check to see what the sugar and salt content is before purchasing? Consuming a bowl of oatmeal will provide you with the energy to face the day while protecting your heart at the same time. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a usual part of your new healthy eating regimen.

As you can see, it is not difficult to start to make healthy eating a part of your daily lifestyle.

We hope you got benefit 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 achieve that.

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

Serve over rice for the ultimate easy chicken dinner. Your dishes were so flavorful, colorful and crispy! This Korean Chicken recipe is out of this world - and way easier, less messy and healthier than Korean Fried Chicken - but with ALL the flavor. The Korean spicy chicken is bathed in a spicy, savory marinade spiked with soy sauce, honey, rice wine, garlic, ginger, and kicking gochujang. The spicy, sweet, and savory notes are utterly addicting.

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