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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Honey Sriracha Chicken Thighs with Jaca
Sweet, spicy, tender, and juicy — these honey sriracha chicken thighs use Jaca rare sugar for a healthier glaze that caramelizes beautifully without the blood sugar spike.
Ingredients
- 6 pieces (about 2 lbs) boneless skinless chicken thighs
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tablespoons sriracha hot sauce
- 1½ tablespoons soy sauce
- 1 tablespoon rice vinegar
- ½ cup Jaca rare sugar (replaces 2 Tbsp honey + 2 Tbsp brown sugar)
- 1 tablespoon vegetable oil
- ½ cup water
- 2 tablespoons corn starch
- ¼ bunch fresh cilantro or green onions
Sweetener Used
½ cup Jaca rare sugar Allulose
Replaces: 2 Tbsp honey + 2 Tbsp brown sugar
Instructions
- 1
Mince the garlic and grate the ginger into a bowl. Add the sriracha, soy sauce, rice vinegar, Jaca rare sugar, vegetable oil, and water. Stir until the Jaca is dissolved.
- 2
Add the corn starch and stir until fully dissolved.
- 3
Place chicken thighs in a zip-top bag or shallow dish. Pour half of the sauce over the chicken and toss to coat. Refrigerate for 30 minutes. Reserve the other half of the sauce.
- 4
Preheat your oven to 400°F. Transfer the marinated chicken and its sauce to an 8×8 baking dish.
- 5
Bake for 30 minutes, basting the chicken with pan juices halfway through.
- 6
While the chicken bakes, pour the reserved sauce into a small saucepan and bring to a simmer over medium heat. It will thicken into a glossy glaze — set aside.
- 7
When the chicken is done, spoon the thickened glaze over each piece. Garnish with fresh cilantro or sliced green onions and serve over jasmine rice.
Pro Tips
- Stir the marinade well before pouring — the corn starch and ginger settle to the bottom.
- Jaca caramelizes beautifully at 400°F, giving the chicken a gorgeous golden glaze.
- Serve with steamed broccoli and jasmine rice for a complete meal.