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The Complete Guide to Sugar Alternatives: Everything You Need to Know →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 with soy, hoisin, rice vinegar, and sesame oil. All the flavor of your favorite takeout, zero sugar. Adapted from RecipeTinEats.
Ingredients
- 3 tablespoons soy sauce (light or all-purpose)
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 2 teaspoons chilli paste (sambal oelek or similar)
- 1 teaspoon toasted sesame oil
- 6 tablespoons Jaca (allulose) (replaces 3 tablespoons brown sugar at 2x ratio)
- 1 tablespoon cornstarch (for sauce)
- ¾ cup chicken stock/broth, 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 chicken)
- 1-4 cups oil for frying (peanut, vegetable, or canola)
- 2 tablespoons oil (for stir-fry sauce)
- 2 teaspoons fresh ginger, finely chopped (for sauce)
- 2 garlic cloves, finely chopped (for sauce)
- ½ teaspoon red pepper flakes
- to taste green onions, thinly sliced (garnish)
- to taste sesame seeds (garnish)
Sweetener Used
6 tablespoons Jaca (allulose) Allulose
Replaces: 3 tablespoons brown sugar
Instructions
- 1
Make the Sauce-Marinade base: In a bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, chilli paste, and sesame oil.
- 2
Marinate the chicken: Take out 2 tablespoons of the sauce-marinade base and toss with the chicken pieces, grated ginger, and grated garlic. Mix well and marinate for 30 minutes.
- 3
Finish the sauce: To the remaining sauce-marinade base, add 6 tablespoons Jaca (allulose) and 1 tablespoon cornstarch. Stir until dissolved, then add the chicken stock and mix well. Set aside.
- 4
Coat the chicken: Add 1 cup cornstarch to the marinated chicken and toss until every piece is fully coated. Shake off excess using a colander.
- 5
Fry the chicken: Heat about 2 cm (¾ inch) of oil in a deep skillet or pot to 390°F (200°C). Fry chicken pieces for about 3 minutes, turning halfway, until golden and crispy. Drain on paper towels.
- 6
Make the sauce: In a clean large skillet, heat 2 tablespoons oil over medium heat. Add chopped garlic, chopped ginger, and red pepper flakes. Sauté for 30 seconds until garlic is light golden.
- 7
Pour in the prepared sauce mixture. Bring to a simmer and stir occasionally until it thickens enough to draw a path across the pan base (about 2 minutes).
- 8
Toss! Add the crispy chicken to the sauce and quickly toss to coat. The faster you plate it, the crispier it stays.
- 9
Transfer to a serving plate, garnish with sliced green onions and sesame seeds, and serve immediately over steamed rice.
Pro Tips
- Jaca (allulose) dissolves into the sauce just like brown sugar, giving you that glossy, sticky, caramelized coating without any of the blood sugar spike.
- Chicken thighs are the way to go — they stay juicy even if slightly overcooked. If using breast, add ¼ teaspoon baking soda to the marinade and marinate for 1 hour.
- For the crispiest results, shake off excess cornstarch thoroughly before frying. Too much coating makes it powdery.
- You can shallow fry (oil halfway up the chicken) or deep fry — both work great.
- The key to crispy General Tso's is speed: toss the chicken in the sauce and serve immediately. The longer it sits in sauce, the softer the coating gets.
- Store leftovers in the fridge for up to 5 days. Reheat with a splash of water — the chicken won't be crispy but it's still delicious.