This Korean spicy chicken recipe comes together quickly and easily in one pan. The sauce is gluten-free can be made low FODMAP by excluding the garlic and following the other recommendations in the notes section. I served these delicious thighs over a simple rice with sautéed red chard doused with fresh ginger and a little bit of lemon juice.
Meanwhile, in a small mixing bowl, combine the coconut oil, tamari, gochujang, vinegar, maple syrup, ginger and garlic.
To make this recipe low FODMAP, simply omit the garlic and use only the green parts of the scallions for garnish. Note that some gochujang brands include a small amount of garlic and onion. If you can't find one without, you can instead use 1 tablespoon of miso paste and a teaspoon or two of sambal olek for heat.