In the mood for some vegan fried chicken? The following is an exclusive recipe excerpted from Mark Thompson’s (known as Sauce Stache on social media) new cookbook, Making Vegan Meat: The Plant Based Food Science Cookbook, which is available July 20.
Sauce Stache’s Jackfruit Vegan Fried Chicken
Jackfruit has always been at the top of my list of favorite meaty plants. Its texture when unripe is so close to pulled pork, it’s uncanny. But that pulled pork texture is really what got my wheels turning. We’ve used jackfruit earlier in this book, but this is the first recipe where it is the star of the show. This recipe, like most of our other chick-un recipes, can be made as nuggets or patties and is incredibly versatile. I’ve used it for chicken and waffles (bonus waffle recipe below). I’ve also used it to make a Nashville hot jackfruit. You can throw on some vegan parm or white cheese to make a pretty killer vegan parm or fry it, chop it up, and toss it into your favorite salad. This is by far one of my faovrites.
I know when I make fried chick-un breast, the one thing I always think of is chicken and waffles! I don’t know why… Haha, but I’m telling you, this. Is. Good! You’ll slow-clap after your first bite of this combo. I promise!
Fried Jackfruit Chicken
- 2 20-ounce cans young green jackfruit
- 1 1/2 cups water
- 1 vegan chicken bouillon or 1 tablespoon chicken-flavored broth powder
- 2 tablespoons nutritional yeast
- 2 tablespoons protein powder (pea protein or fava bean protein)
- 1 tablespoon methylcellulose
Dry Batter (Any of your favorite batters will work with this recipe. Dry batter or wet batter.)
- 1 cup flour
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 4 tablespoons egg replacer
- 1 cup plant-based milk
- Wanna make this hot? Use 1-4 tablespoons of your favorite hot sauce
- Vegetable oil for frying
Drain and wash the jackfruit.
Separate seeds and pull jackfruit apart from their stem corners. You can squeeze the edge and the seeds will pop out of their shells. Discard the seeds.
Bring the water to a boil along with bouillon and nutritional yeast. Once water is at a rolling boil, add jackfruit, lower heat to a simmer, and stir. Boil until less than half of the liquid remains.
Remove from heat.
Add protein powder and mix.
Allow mixture to cool below 120 degrees Fahrenheit.
Add methylcellulose, mix together.
Lay out a shoebox-sized piece of plastic wrap and drop a quarter of the jackfruit mixture on it.
You can make 4 large patties with this, or around a dozen smaller, nugget-sized pieces.
Wrap tightly and form into chicken breast shape.
Place in freezer and allow to freeze. You can freeze until ready to use.
Fill a large iron skillet or Dutch oven with frying oil, at least 3 inches of oil. Vegetable oil or peanut oil works well. Heat to 350 to 360 degrees Fahrenheit.
Using two separate bowls, mix dry batter ingredients together in one bowl and wet batter ingredients in another large bowl.
Dip frozen patties into dry mix, then into wet mix, then back into dry mix.
Place covered patties on a rack for 10-15 minutes.
Then fry patties two at a time, keeping the oil temp between 350 and 360 degrees Fahrenheit.
When patties are a deep golden brown, remove them to a wire rack.
Lightly salt to taste.
Bonus: Vegan Waffles
- 1 cup flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- Pinch of salt
- 2 tablespoons egg replacer
- 3/4 cup plant-based milk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
Mix dry ingredients together well.
Then add wet ingredients, then mix all together.
Allow mixture to rest for 10 minutes.
Heat waffle iron and coat with nonstick spray or brush lightly with oil.
Cook in waffle iron and enjoy some serious vegan waffles!
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