Simple Way to Make Any-night-of-the-week Mike's Spicy Korean Chicken Over Jasmine Rice

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

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