Jackfruit Chicken Popcorn
An amazing vegan popcorn chicken recipe using young jackfruit. Tastes just like the real thing!
Servings 4 people
Calories 335kcal
Ingredients
- ¼ cup cooking oil (tasteless is best like canola oil) for frying
- 400-500 grams of young jackfruit canned or fresh
- 1 vegetable stock cube optional, refer to recipe
Batter
- 2 cup all purpose plain flour use gluten free if required
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Optional (to make it slightly spice & smokey)
- 1 teaspoon smoked paprika optional
- ½ teaspoon chilli powder optional
- 1 teaspoon cayenne pepper or peri peri seasoning optional
Buttermilk
- 1 cup unsweetened plant milk I use almond milk
- 2 tablespoon apple cider vinegar
Vegan Mayonnaise
- ¼ cup of vegan mayonnaise
- 2 teaspoon Sri Racha or more if you like it spicy!
- 1 teaspoon peri peri seasoning optional
Instructions
Cook The Young Jackfruit
- Bring a pot of water to boil. Add vegetable stock for additional flavour (this is optional, plain water works fine too)
- Roughly chop the jackfruit into large pieces
- Add the jackfruit to the boiling water and cook for 15 minutes, until the jackfruit is soft
- Drain the jackfruit and leave until it is cool enough to touch (10 minutes). Starting preparing the jackfruit batter ingredients whilst cooling
- Remove all jackfruit seeds, jackfruit skin, and the tough inner piece of the jackfruit. I like to leave a small strip of the tough inner piece to hold the softer, stringy pieces together (refer to recipe for more tips)
- Proceed to step 4 in the Jackfruit Batter
Jackfruit Batter
- Add butter milk ingredients to a bowl and set aside
- Add all batter ingredients to a separate bowl and whisk until combined
- If using canned jackfruit, remove from the can and drain. If using fresh jackfruit, refer to the instructions for cooking fresh young jackfruit before proceed to step 4.
- Slice the jackfruit into popcorn chicken sizes. Make sure to remove all of the seeds. The softer pieces resemble chicken more than the harder inner pieces. You may choose to cut off some of the extra hard pieces
- Dip the jackfruit in the buttermilk, and then into the breading bowl. Fully cover with the dry breading. Repeat this process a second time. (buttermilk, breading, buttermilk, breading). You can do this piece by piece, or multple pieces at time.
Frying The Jackfruit
- Heat oil in a frypan. Once the oil is hot, add the jackfruit pieces. Fry on one side for 5 minutes. Use a tong to flip to the next side for another 5 minutes. Repeat this process until all sides are a crispy golden brown. This should take about 10 to 15 minutes in total
- Remove the jackfruit chicken from the pan and place on a paper towel to absorb the excess oil. Allow the jackfruit to cool for 5 minutes before serving
- Serve with some delicous vegan mayo!
Vegan Mayonnaise
- Mix the vegan mayonnaise, sri racha and seasoning (if using) in a small dipping bowl.
Nutrition
Calories: 335kcal