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Many things more or less affect the quality of the taste of Mike's Spicy Korean Chicken Over Jasmine Rice, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Mike's Spicy Korean Chicken Over Jasmine Rice delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Mike's Spicy Korean Chicken Over Jasmine Rice is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mike's Spicy Korean Chicken Over Jasmine Rice estimated approx. 20 Minutes.

Well, this time, let's try it, and vary the Mike's Spicy Korean Chicken Over Jasmine Rice yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Mike's Spicy Korean Chicken Over Jasmine Rice using 38 ingredient type and 9 manufacturing steps. Here's how to make the dish.

Some of my younger students are just learning to make Korean food. This was their first attempt! Delicious work kiddos! Your dishes were so flavorful, colorful and crispy!

Ingredients and spices that need to be prepared to make Mike's Spicy Korean Chicken Over Jasmine Rice:

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

Steps to make a 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!