Mike's Spicy Korean Chicken Over Jasmine Rice

Name: Mike's Spicy Korean Chicken Over Jasmine Rice
Total time: 1200 s
Yield: 8 servings
Cuisine: American
Ingredients: ● For The Proteins; 4 LG Fresh Chicken Breasts [fat trimmed & brined]; 1 Can Chicken Broth [as needed for steaming]; 2 tbsp Sesame Oil [for frying]; ● For The Chicken Brine; 1/2 Cup Salt; 1/2 Cup Sugar; 1/8 Cup Pepper Corns; 1 tbsp Powdered Ginger; 2 tbsp Granulated Garlic Powder; 2 tbsp Granulated Onion Powder; as needed Water & Ice [enough to cover chicken]; ● For The Fresh Vegetables [all de-seeded - julienned or sliced]; 1/2 LG White Onion; 1/2 LG Red Onion; 1/2 LG Green Bell Pepper; 1/2 LG Red Bell Pepper; 1/2 LG Yellow Bell Pepper; 1/2 LG Orange Bell Pepper; 6 LG Fresh Garlic Cloves [sliced]; 2 LG Jalapeños [sliced - deseeded]; to taste Baby Corn [optional]; to taste Water Chestnuts [[optional]; ● For The Green Herbs [added last to pan - 1/2 cup each]; Leaves Fresh Thai Basil [optional]; Leaves Fresh Cilantro; Leaves Fresh Parsley; ● For The Seasoning; 4 tbsp Gochujang Korean Hot Pepper Paste [or more]; 1 tbsp Fresh Minced Ginger

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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!

Saved

Ingredients

20 Minutes

8 servings

● For The Proteins
4LG Fresh Chicken Breasts [fat trimmed & brined]
1 CanChicken Broth [as needed for steaming]
2 tbspSesame Oil [for frying]
● For The Chicken Brine
1/2 CupSalt
1/2 CupSugar
1/8 CupPepper Corns
1 tbspPowdered Ginger
2 tbspGranulated Garlic Powder
2 tbspGranulated Onion Powder
as neededWater & Ice [enough to cover chicken]
● For The Fresh Vegetables [all de-seeded - julienned or sliced]
1/2LG White Onion
1/2LG Red Onion
1/2LG Green Bell Pepper
1/2LG Red Bell Pepper
1/2LG Yellow Bell Pepper
1/2LG Orange Bell Pepper
6LG Fresh Garlic Cloves [sliced]
2LG Jalapeños [sliced - deseeded]
to tasteBaby Corn [optional]
to tasteWater Chestnuts [[optional]
● For The Green Herbs [added last to pan - 1/2 cup each]
LeavesFresh Thai Basil [optional]
LeavesFresh Cilantro
LeavesFresh Parsley
● For The Seasoning
4 tbspGochujang Korean Hot Pepper Paste [or more]
1 tbspFresh Minced Ginger
1 tbspRed Pepper Flakes
1 tbspRice Wine Vinegar
1/8 CupSoy Sauce
● For The Garnishes [as needed]
Chives [for garnish]
Sesame Seeds [got garnish]
● For The Sides
as neededWhite Jasmine Rice [as per manufacturers directions]

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Steps

20 Minutes

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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Cooksnaps

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MMOBRIEN @cook_2891564

on April 10, 2017 18:50

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Spicy Korean Chicken Over Jasmine Rice

Mike's Spicy Korean Chicken Over Jasmine Rice

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