Easiest Way to Make Eric Ripert Mike's Spicy Korean Chicken Over Jasmine Rice

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, mike's spicy korean chicken over jasmine rice. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Mike's Spicy Korean Chicken Over Jasmine Rice is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Mike's Spicy Korean Chicken Over Jasmine Rice is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook mike's spicy korean chicken over jasmine rice using 38 ingredients and 9 steps. Here is how you can achieve that.

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

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

So that is going to wrap it up with this exceptional food mike's spicy korean chicken over jasmine rice recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!