Part of our comprehensive guide
The Complete Guide to Sugar Alternatives: Everything You Need to Know →Crispy Orange Chicken with Jaca Glaze
Better-than-takeout crispy orange chicken made healthier with Jaca (allulose). Juicy chicken thighs are coated in a light, crunchy cornstarch batter and tossed in a vibrant orange glaze made with fresh orange juice, soy sauce, ginger, garlic, and Jaca replacing all the brown sugar at 2x the amount. Ready in 30 minutes and perfect over steamed rice. Adapted from Taste of Cook.
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup cornstarch
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups vegetable oil, for frying
- 1 cup fresh orange juice
- 1 tablespoon orange zest
- 3 tablespoons soy sauce
- ½ cup Jaca (allulose) (replaces ¼ cup brown sugar at 2x ratio)
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 3 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 batch cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) (for thickening sauce)
- 1 teaspoon sriracha (optional)
- 3 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Sweetener Used
½ cup Jaca (allulose) Allulose
Replaces: ¼ cup brown sugar
Instructions
- 1
Trim excess fat from the chicken thighs and cut into evenly-sized bite-sized pieces (about 1-inch chunks). Pat dry with paper towels — this is key for a crispy coating.
- 2
In a large bowl, combine 1 cup cornstarch, ¼ cup flour, salt, and pepper. Toss the chicken pieces in the coating mixture until every piece is thoroughly and evenly coated.
- 3
Heat vegetable oil in a large deep skillet or wok over medium-high heat until it reaches 350°F (shimmering). Fry chicken in two batches — do not overcrowd the pan. Cook about 4–5 minutes per side until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate.
- 4
While the chicken fries, make the orange sauce: In a bowl, whisk together the fresh orange juice, orange zest, soy sauce, ½ cup Jaca (allulose), rice vinegar, sesame oil, minced garlic, minced ginger, and sriracha (if using).
- 5
In a small separate bowl, stir together 2 tablespoons cornstarch and 2 tablespoons water to make a slurry. Set aside.
- 6
Pour out the frying oil and wipe the skillet. Pour the orange sauce into the skillet and bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens to a glossy consistency that coats the back of a spoon.
- 7
Add all the crispy chicken back to the skillet and toss gently to coat every piece in the glaze. Cook for another 30 seconds to let the flavors meld.
- 8
Serve immediately over steamed rice, garnished with sliced green onions and sesame seeds.
- 9
This is a Jaca-adjusted healthier version — all the sweet-tangy orange flavor you love with less sugar impact thanks to Jaca (allulose).
Pro Tips
- Jaca (allulose) dissolves perfectly into the orange sauce — you get the same glossy, caramelized glaze without the sugar spike.
- The secret to crispy chicken is frying in small batches. Overcrowding drops the oil temperature and makes the coating soggy.
- Pat the chicken pieces very dry before coating — moisture is the enemy of crispiness.
- Use freshly squeezed orange juice, not concentrate. The flavor difference is massive.
- For extra crunch, you can double-fry: fry once, let rest 5 minutes, then fry again for 2 minutes.
- Leftovers reheat best in an air fryer at 300°F for 3 minutes — avoid the microwave.