Entree: India – Spiced Jackfruit "Chicken" Strips

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Total 28 min

Ingredients

- 2 cans young jackfruit in brine, drained and shredded, approx. 20 oz (565 g) total drained weight
- 1/2 cup (120 ml) water or vegetable broth
- 1/2 cup (60 g) chickpea flour (besan)
- 1/2 cup (120 ml) unsweetened plant milk (soy or almond)
- 1 cup (120 g) breadcrumbs (vegan)
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) turmeric
- 1 tsp (5 g) garam masala
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) neutral oil for frying
- Fresh cilantro for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: Rinse and drain jackfruit, remove cores if present, then shred pieces with forks to create fibrous strands (approx. 20 oz (565 g) total). Squeeze out excess liquid and toss with lemon juice and 1/2 cup (120 ml) water or broth.
2. Step 2: Mix chickpea flour with plant milk to make a thick batter; stir in cumin, coriander, turmeric, garam masala, garlic powder, and salt. Fold shredded jackfruit into the batter to coat, then press and shape into 8–10 strip shapes.
3. Step 3: Coat each formed strip in breadcrumbs, pressing firmly to adhere. Heat 2 tbsp (30 ml) oil in a skillet over medium heat.
4. Step 4: Pan-fry strips 3–4 minutes per side until golden and crisp; work in batches to avoid overcrowding. Drain briefly on paper towels.
5. Step 5: Garnish with cilantro and serve with chutney or vegan raita.

1. Step 1: Rinse and drain jackfruit, remove cores if present, then shred pieces with forks to create fibrous strands (approx. 20 oz / 565 g total). Squeeze out excess liquid and toss with lemon juice and 1/2 cup (120 ml) water or broth.
2. Step 2: Mix chickpea flour with plant milk to make a thick batter; stir in cumin, coriander, turmeric, garam masala, garlic powder, and salt. Fold shredded jackfruit into the batter to coat, then press and shape into 8–10 strip shapes.
3. Step 3: Coat each formed strip in breadcrumbs, pressing firmly to adhere. Heat 2 tbsp (30 ml) oil in a skillet over medium heat.
4. Step 4: Pan-fry strips 3–4 minutes per side until golden and crisp; work in batches to avoid overcrowding. Drain briefly on paper towels.
5. Step 5: Garnish with cilantro and serve with chutney or vegan raita.