Recipe: Tasty Mike's Spicy Korean Chicken Over Jasmine Rice

Recipe: Tasty Mike's Spicy Korean Chicken Over Jasmine Rice Delicious, fresh and tasty.

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. See more: Asian, Chicken, Hot and Spicy, Korean, Main, Rice/Grain. Super addictive and comforting, spicy Korean chicken stew recipe - Dak dori tang!

It's a perfect main dish to serve with steamed rice.

Watch as globetrotting gourmand Mike Chen stuffs his face with some of his favorite frozen treats, from towering sundaes and ice cream cones, to masterfully-made bowls of gelato and ice cream cakes.

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You can cook Mike's Spicy Korean Chicken Over Jasmine Rice using 38 ingredients and 9 steps. Here is how you cook it.

Ingredients of Mike's Spicy Korean Chicken Over Jasmine Rice

1. It’s of ● For The Proteins.

2. It’s 4 of LG Fresh Chicken Breasts [fat trimmed & brined].

3. You need 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. Prepare 1/2 Cup of Salt.

7. You need 1/2 Cup of Sugar.

8. Prepare 1/8 Cup of Pepper Corns.

9. It’s 1 tbsp of Powdered Ginger.

10. You need 2 tbsp of Granulated Garlic Powder.

11. It’s 2 tbsp of Granulated Onion Powder.

12. It’s 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. It’s 1/2 of LG Red Onion.

16. Prepare 1/2 of LG Green Bell Pepper.

17. Prepare 1/2 of LG Red Bell Pepper.

18. You need 1/2 of LG Yellow Bell Pepper.

19. Prepare 1/2 of LG Orange Bell Pepper.

20. It’s 6 of LG Fresh Garlic Cloves [sliced].

21. Prepare 2 of LG Jalapeños [sliced - deseeded].

22. You need to taste of Baby Corn [optional].

23. Prepare to taste of Water Chestnuts [[optional].

24. It’s of ● For The Green Herbs [added last to pan - 1/2 cup each].

25. You need Leaves of Fresh Thai Basil [optional].

26. You need Leaves of Fresh Cilantro.

27. It’s Leaves of Fresh Parsley.

28. It’s of ● For The Seasoning.

29. It’s 4 tbsp of Gochujang Korean Hot Pepper Paste [or more].

30. Prepare 1 tbsp of Fresh Minced Ginger.

31. You need 1 tbsp of Red Pepper Flakes.

32. Prepare 1 tbsp of Rice Wine Vinegar.

33. Prepare 1/8 Cup of Soy Sauce.

34. Prepare of ● For The Garnishes [as needed].

35. Prepare of Chives [for garnish].

36. It’s of Sesame Seeds [got garnish].

37. It’s of ● For The Sides.

38. You need as needed of White Jasmine Rice [as per manufacturers directions].

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?

I had it with jasmine rice and asparagus.

Cook's Notes for Spicy Korean Chicken with Crispy Rice.

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 [youll 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. Ill 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. Youll 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!.

I am a big fan of crispy chicken skin, so Season chicken with salt.

Heat butter and vegetable oil in a medium heavy pot over medium heat.

I can't wait to make this!

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!

To make the coconut rice, heat a saucepan over medium-high heat and add the rice, coconut milk, coconut water and salt.