This sugar-free gochujang glazed chicken swaps brown sugar and honey for Jaca allulose, so the glaze turns just as sticky, glossy, and sweet-and-spicy — with essentially none of the sugar. It's a Jaca-adjusted, healthier version of the Korean takeout favorite: the same lacquered, caramelized finish, about 3g of sugar per serving instead of a spoonful of added sugar.
Bone-in thighs bake until the skin renders and crisps, then get brushed with a warm gochujang glaze and returned to the oven until deeply sticky. Serve over rice with cucumbers or a crunchy green salad.
Prep time: 25 minutes · Cook time: 35 minutes · Total: about 1 hour · Serves: 4
Ingredients:
For the chicken:
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons Jaca allulose (in place of 1 tablespoon honey — 2× for the same sweetness)
- ½ cup low-sodium soy sauce
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
For the gochujang glaze:
- ¼ cup gochujang (Korean chili paste)
- ¼ cup Jaca allulose (2× the 2 tablespoons brown sugar the original recipe uses)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Toasted sesame seeds and sliced green onions, for garnish
Instructions:
- Preheat the oven to 400°F. Line a sheet pan with foil and set a wire rack inside.
- Pat the chicken thighs dry. In a large bowl or zip-top bag, whisk the Jaca allulose, ½ cup soy sauce, salt, and pepper until the Jaca dissolves. Add the chicken, toss to coat, and marinate 15–30 minutes.
- Arrange the thighs skin-side up on the rack, letting excess marinade drip off. Bake 25 minutes, until the skin browns and the fat renders.
- Meanwhile, make the glaze: stir the gochujang, ¼ cup Jaca allulose, 2 tablespoons soy sauce, rice vinegar, sesame oil, garlic, and ginger together in a small saucepan. Simmer over medium-low heat 3–5 minutes, stirring often, until glossy and slightly thickened. Jaca caramelizes quickly, so keep the heat gentle and keep stirring.
- Brush the chicken generously with the warm glaze on all sides. Return to the oven and bake 10–15 minutes, until it reaches 175°F and looks sticky. For charred edges, broil 2–3 minutes, watching closely.
- Rest 5–10 minutes. Spoon any pan juices over the thighs, garnish with sesame seeds and green onions, and serve over rice.
Jaca tip: allulose browns faster than conventional sugar, so it delivers that deep, sticky gochujang lacquer with none of the added sugar. Watch the glaze closely once it's brushed on the chicken.
