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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Honey Soy Chicken with Jaca Glaze
Juicy, glossy honey soy chicken thighs with a rich caramelized glaze — made with Jaca (allulose) instead of honey for a healthier version that's every bit as sticky and delicious. Adapted from RecipeTinEats.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 tablespoon vegetable oil
- ½ cup soy sauce (all-purpose or light soy sauce)
- 1⅓ cups Jaca sugar (replaces ⅔ cup honey at 2x ratio)
- ⅓ cup apple cider vinegar
- ¼ cup Chinese cooking wine or dry sherry
- 1 tablespoon toasted sesame oil
- 1½ tablespoons garlic, finely minced
- ⅓ cup water (for serving sauce)
- 1½ teaspoons cornstarch (for serving sauce)
- 2 stalks green onions, sliced (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Sweetener Used
1⅓ cups Jaca sugar Allulose
Replaces: ⅔ cup honey
Instructions
- 1
Mix the soy sauce, 1⅓ cups Jaca sugar, apple cider vinegar, Chinese cooking wine, sesame oil, and minced garlic in a measuring jug. Stir until the Jaca sugar is fully dissolved.
- 2
Reserve ¼ cup of the sauce for basting — set it aside in a small bowl and refrigerate.
- 3
Reserve ⅔ cup of the sauce for the serving sauce — refrigerate separately.
- 4
Pour the remaining sauce over the chicken thighs in a container, turning to coat. Cover and refrigerate for at least 3 hours (overnight is best for maximum flavor).
- 5
When ready to cook, heat 1 tablespoon oil in a large skillet over medium-high heat (or use a grill).
- 6
Cook chicken thighs for 3–4 minutes per side until golden and caramelized. Baste with the reserved ¼ cup sauce every time you flip — this builds the sticky glaze.
- 7
Continue cooking until the internal temperature reaches 165°F and the outside is deeply golden and lacquered.
- 8
While the chicken rests, make the serving sauce: mix cornstarch and water in a small saucepan, then pour in the reserved ⅔ cup sauce. Simmer over medium heat for 5 minutes, stirring regularly, until it thickens to a glossy, syrupy consistency.
- 9
Slice the chicken against the grain into thick strips. Arrange on a plate, drizzle generously with the serving sauce, and garnish with sliced green onions and sesame seeds.
- 10
Serve over steamed rice with your favorite sides. This is a Jaca-adjusted healthier version — all the sticky, savory-sweet flavor of classic honey soy chicken with zero glycemic impact from the sweetener.
Pro Tips
- Chicken thighs are the star here — they stay juicy and tender even with high-heat cooking. Breast works too but watch the cook time so it doesn't dry out.
- Marinate overnight if you can. Three hours is the minimum, but 24–48 hours takes the flavor to another level.
- Don't skip the Chinese cooking wine — it adds a depth of flavor that makes the sauce taste like a restaurant version. Dry sherry is the best substitute.
- Jaca sugar dissolves cleanly into the marinade and caramelizes beautifully during cooking, giving you that lacquered finish without the blood sugar spike.
- Keep the basting sauce separate from the used marinade for food safety — never reuse marinade that's touched raw chicken.