General Tso's Chicken with Jaca

General Tso's Chicken with Jaca

The ultimate Chinese-American takeout favorite — made healthier with Jaca (allulose)! Crispy cornstarch-coated chicken thighs tossed in a sticky, sweet-savory-spicy sauce. All the flavor, zero sugar.

Ingredients:

  • 3 tablespoons soy sauce (light or all-purpose)
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons chilli paste (sambal oelek)
  • 1 teaspoon toasted sesame oil
  • 6 tablespoons Jaca (allulose) — replaces 3 tbsp brown sugar at 2x ratio
  • 1 tablespoon cornstarch (for sauce)
  • ¾ cup chicken stock, low sodium
  • 1.4 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon fresh ginger, finely grated (for marinade)
  • 1 teaspoon garlic, finely grated (for marinade)
  • 1 cup cornstarch (for coating)
  • 1-4 cups oil for frying
  • 2 tablespoons oil (for sauce)
  • 2 teaspoons fresh ginger, finely chopped (for sauce)
  • 2 garlic cloves, finely chopped (for sauce)
  • ½ teaspoon red pepper flakes
  • Sliced green onions and sesame seeds for garnish

Instructions:

– Whisk together soy sauce, hoisin sauce, rice vinegar, chilli paste, and sesame oil.

– Take out 2 tablespoons for the marinade. Toss with chicken, grated ginger, and grated garlic. Marinate 30 minutes.

– To the remaining sauce base, add 6 tablespoons Jaca (allulose) and 1 tablespoon cornstarch. Stir, then add chicken stock.

– Add 1 cup cornstarch to the marinated chicken and toss until fully coated. Shake off excess.

– Heat oil to 390°F. Fry chicken 3 minutes, turning halfway, until golden and crispy. Drain on paper towels.

– In a clean skillet, heat 2 tablespoons oil over medium heat. Sauté chopped garlic, ginger, and red pepper flakes for 30 seconds.

– Pour in the sauce mixture. Simmer 2 minutes until thickened.

– Toss the crispy chicken in the sauce quickly. Serve immediately over steamed rice, garnished with green onions and sesame seeds.

Prep: 40 min | Cook: 15 min | Servings: 4

Why Jaca? Jaca (allulose) dissolves into the sauce just like brown sugar, giving you that glossy, sticky, caramelized coating — zero sugar, zero blood sugar spike. Tastes exactly like your favorite takeout.

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