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

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.