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RECIPE
10 INGREDIENTS7 STEPS35min

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

4.8
5 Ratings
Editor's Choice
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.
One Pan Korean Spicy Chicken Thighs with Gluten-Free Gochujang Sauce Recipe | SideChef
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.
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Fulfilled by
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
35min
Total Time
$2.62
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
to taste
1 Tbsp
Coconut Oil
1/4 cup
Gluten-Free Tamari Soy Sauce
2 Tbsp
Gluten-Free Gochujang
2 Tbsp
Rice Vinegar
1 Tbsp
1 Tbsp
Fresh Ginger , minced
2 cloves
Garlic , minced
2
Scallions , thinly sliced
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Nutrition Per Serving

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CALORIES
565
FAT
20.7 g
PROTEIN
71.3 g
CARBS
19.7 g

Cooking Instructions

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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Set a large cast iron oven-proof skillet over a high flame.
Step 3
Season the Tyson® Chicken Thighs (4) generously with Sea Salt (to taste) and arrange in the pan skin-side down. Cook for about 5 minutes, until the skin is golden brown and crispy.
Step 4
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.
Step 5
Meanwhile, in a small mixing bowl, combine the Coconut Oil (1 Tbsp) , Gluten-Free Tamari Soy Sauce (1/4 cup) , Gluten-Free Gochujang (2 Tbsp) , Rice Vinegar (2 Tbsp) , Maple Syrup (1 Tbsp) , Fresh Ginger (1 Tbsp) and Garlic (2 cloves) .
Step 6
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.
Step 7
Add the chicken back to the pan and toss to coat. Garnish with the Scallions (2) and serve over rice and gingery greens. Serve and enjoy!
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Nutrition Per Serving
Calories
565
% Daily Value*
Fat
20.7 g
27%
Saturated Fat
8.8 g
44%
Trans Fat
0.0 g
--
Cholesterol
289.0 mg
96%
Carbohydrates
19.7 g
7%
Fiber
0.6 g
2%
Sugars
11.9 g
--
Protein
71.3 g
143%
Sodium
1735.6 mg
75%
Vitamin D
--
--
Calcium
133.0 mg
10%
Iron
5.0 mg
28%
Potassium
103.1 mg
2%
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