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Spicy Korean Fire Chicken with Provolone


Chicken thighs are baked in a red sauce made with gochugaru (Korean chili pepper flakes), gochujang (red chili paste), soy sauce, canola oil, corn syrup, garlic, ginger, and water. Cover generously with Provolone cheese shred. Broil until it starts to bubble and garnish with green onions. 

Chef Chris Beall

As an alternative, Bocconcini cheese pearls add meltiness and freshness. Plus, they’re the perfect size for this dish, cutting down on prep time.


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