Food & dining
    Next Score View the next score

    Recipe for spicy Korean chicken with cabbage salad

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4 with leftovers

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

    1. In a bowl sprinkle the chicken with salt and black pepper; set aside.

    2. In another bowl combine the green and red cabbages with 1 teaspoon of the red pepper flakes, sea salt, 1 tablespoon of the sesame oil, and the vinegar. Toss well and transfer to a platter.

    3. In a small bowl whisk together the soy sauce, brown sugar, and remaining 2 teaspoons red pepper.

    Advertisement

    4. In a wok or large skillet over medium heat, heat the remaining 2 tablespoons of sesame oil for 30 seconds. Add the garlic and stir-fry for 30 seconds. Add the chicken and stir-fry 1 minute more or until the chicken loses its pink color. Add the soy sauce mixture and increase the heat to medium-high. Cook, stirring often, for 2 minutes more.

    Get The Weekender in your inbox:
    The Globe's top picks for what to see and do each weekend, in Boston and beyond.
    Thank you for signing up! Sign up for more newsletters here

    5. Stir in the chives and scallions. Continue to stir-fry for 2 minutes or until the sauce is reduced and the chicken is cooked through.

    6. Reserve half the chicken (about 2 cups) for the seaweed salad. Arrange the remaining chicken on the cabbage salad. Adapted from “The Korean Table”