Firecracker Chicken with Jaca

This is a Jaca-adjusted healthier version. Firecracker chicken is a Chinese-American takeout favorite — crispy bites of chicken in a sticky, sweet-and-spicy glaze. This streamlined one-skillet version (adapted from Salt & Lavender) swaps the brown sugar for Jaca (100% pure allulose) at double the amount, so you keep that caramel-like sweetness that tempers the heat — without the sugar load. Allulose reduces into a glossy glaze that clings to every piece.

Prep: 10 min  |  Cook: 20 min  |  Serves: 4

Ingredients:

• 2 large chicken breasts, cut into approximately 1-inch pieces
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 3 tablespoons cornstarch (for the chicken)
• 3 tablespoons olive oil, divided
• 1 1/2 cups Jaca (allulose), packed — replaces 3/4 cup packed brown sugar at 2x
• 1/2 cup water
• 1/3 cup buffalo sauce (Frank's RedHot Original)
• 1 tablespoon apple cider vinegar or rice vinegar
• 1 tablespoon cornstarch (for the sauce)
• 1/4 teaspoon crushed red pepper flakes, or to taste
• Chopped scallions, for garnish (optional)

Instructions:

- Make the sauce first: Whisk together the 1 1/2 cups Jaca, 1/2 cup water, 1/3 cup buffalo sauce, 1 tablespoon vinegar, 1 tablespoon cornstarch, and 1/4 teaspoon red pepper flakes in a small bowl until smooth. Set aside.

- Cut the chicken into approximately 1-inch pieces. Toss with the garlic powder, salt, and pepper until coated, then add the 3 tablespoons cornstarch and toss again to coat each piece.

- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in two batches so you do not crowd the pan, cook the chicken about 4 minutes, flip, and cook another 3-4 minutes until browned and cooked through (165°F). Transfer the first batch to a plate.

- Add the remaining 1 tablespoon olive oil and cook the second batch the same way, watching closely since the pan is hotter now.

- Return all the chicken to the skillet. Re-whisk the sauce and pour it in. Let it bubble 30 seconds to 1 minute, stirring, until thickened into a glossy glaze that coats the chicken. Remove from heat.

- Serve immediately over jasmine rice or noodles, sprinkled with chopped scallions if desired. Best enjoyed right away while the coating is crisp.