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The Boston Globe

Food & dining

Recipe for spicy Korean chicken with cabbage salad

Serves 4 with leftovers

2 pounds boneless chicken thighs, cut into 1-inch pieces
Salt and black pepper, to taste
¼ head medium green cabbage, cored and coarsely chopped
¼ head red cabbage, cored and coarsely chopped
3 teaspoons Korean red pepper flakes or sriracha or chili paste to taste
½ teaspoon sea salt
3 tablespoons dark sesame oil
2 tablespoons unseasoned ricevinegar
6 tablespoons soy sauce
2 tablespoons brown sugar
3 cloves garlic, finely chopped
bunch garlic chives, cut into 1-inch pieces
2 scallions, trimmed and finely chopped

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