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crispy saucy chicken in a cast iron skillet

One Pan Korean Spicy Chicken Thighs with Gluten-Free Gochujang Sauce

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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2



  • Preheat the oven to 375 degrees F.
  • Set a large cast iron oven-proof skillet over a high flame. Season the chicken generously with salt and arrange in the pan skin-side down. Cook for about 5 minutes, until the skin is golden brown and crispy. Flip the thighs and cook for another 3 minutes on the stove, then transfer the pan to the oven. Bake the chicken until the skin has rendered even more fat and the thighs are tender, about 15 minutes.
  • Meanwhile, in a small mixing bowl, combine the coconut oil, tamari, gochujang, vinegar, maple syrup, ginger and garlic.
  • Remove the chicken to a plate and set the pan over medium-low heat. Add the sauce and cook, stirring frequently, until it has thickened and reduced by half, 5 minutes.
  • Add the chicken back to the pan and toss to coat. Garnish with the scallions and serve over rice and gingery greens.


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.