Jackfruit "Chicken" Sandwich

Ingredients

• 2 cans (20 oz each) Young Green Jackfruit in Brine (drained, rinsed, seeds and tough core removed, shredded by hand)
• 1 can (15 oz) Chickpeas (drained, rinsed)
• 0.25 cup Chickpea Flour (sifted)
• 1 tablespoon White Miso Paste (Aqua Faber brand if available)
• 2 cloves Garlic (minced)
• 1 teaspoon Smoked Paprika
• 0.5 teaspoon Ground Cumin
• 1 tablespoon Nutritional Yeast
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (for frying, high smoke‑point oil preferred)
• 0.25 cup Hot BBQ Sauce (homemade) (see description for quick recipe)
• 4 pieces Vegan Sandwich Buns (soft, toasted before serving)
• 4 large leaves Lettuce Leaves (optional, for crunch)
• 1 medium Tomato (sliced, optional)

Instructions

1. Prepare Jackfruit

   Drain the canned jackfruit, rinse under cold water, then remove all seeds and tough core pieces. Shred the flesh with your hands or two forks until it resembles pulled chicken.

   Time: PT10M

2. Simmer Jackfruit with Flavor

   Place the shredded jackfruit in a large pot, add enough water to cover, pour in 2 teaspoons of Better Than Bouillon No‑Chicken base, add 2 bay leaves, and bring to a gentle simmer.

   Time: PT20M

   Temperature: low simmer

3. Process Chickpeas

   While the jackfruit simmers, drain and rinse the canned chickpeas. Pulse them in a food processor 2‑3 times until coarsely mashed, being careful not to turn them into a puree.

   Time: PT5M

4. Combine Main Mixture

   Transfer the simmered jackfruit (drained) to a large mixing bowl. Add the processed chickpeas and mix until evenly incorporated.

   Time: PT3M

5. Add Binding Ingredients

   In a second bowl, whisk together chickpea flour, white miso paste, minced garlic, smoked paprika, ground cumin, nutritional yeast, salt, and black pepper. Add a splash of water (about 2‑3 tbsp) to create a thick paste.

   Time: PT5M

6. Incorporate Binding Mix

   Pour the miso‑spice paste over the jackfruit‑chickpea mixture and stir thoroughly until everything is well combined.

   Time: PT3M

7. Form Patties

   Divide the mixture into 4 equal portions and shape each into a patty about ½‑inch thick.

   Time: PT5M

8. Coat Patties Lightly

   Lightly dust each patty with a little extra chickpea flour on both sides; this helps create a crisp crust.

   Time: PT2M

9. Fry Patties

   Heat olive oil in a skillet over medium‑high heat until shimmering. Add the patties and fry 4‑5 minutes per side, or until golden brown and crisp.

   Time: PT10M

   Temperature: medium‑high

10. Glaze with Hot BBQ Sauce

    Remove patties onto a paper‑towel‑lined plate. Brush each patty generously with the homemade hot BBQ sauce while still hot.

    Time: PT2M

11. Assemble Sandwiches

    Toast the vegan buns lightly. Place a glazed patty on the bottom bun, add lettuce leaf and tomato slice if desired, then top with the bun crown.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

8g

Ingredient Substitutions

• Instead of Young Green Jackfruit in Brine: Shredded jackfruit (fresh), Soy curls
• Instead of Chickpeas: Cooked dried chickpeas
• Instead of Chickpea Flour: All‑purpose flour (not gluten‑free)
• Instead of White Miso Paste: Soy sauce + tahini (½ tbsp each)
• Instead of Garlic: Garlic powder (¼ tsp)
• Instead of Smoked Paprika: Regular paprika
• Instead of Ground Cumin: Ground coriander
• Instead of Nutritional Yeast: Vegan cheese powder
• Instead of Olive Oil: Canola oil, Avocado oil
• Instead of Hot BBQ Sauce (homemade): Store‑bought vegan hot BBQ sauce
• Instead of Vegan Sandwich Buns: Gluten‑free buns
• Instead of Lettuce Leaves: Spinach
• Instead of Tomato: Red bell pepper

Equipment Needed

• Large Pot
• Food Processor
• Mixing Bowl
• Second Mixing Bowl
• Skillet or Frying Pan
• Spatula
• Tongs (optional)
• Measuring Cups and Spoons
• Plate
• Paper Towels

Critical Steps — Do Not Skip

• Removing seeds and tough core from jackfruit to avoid chewy bits
• Simmering jackfruit with broth for flavor without over‑cooking
• Ensuring the binding mixture is thick enough to hold the patty together
• Frying at the correct temperature to achieve a golden, crispy crust

Chef Tips from the Video

• After shredding, squeeze the jackfruit with a clean kitchen towel to remove excess moisture.
• For extra smoky flavor, add a pinch of liquid smoke to the BBQ glaze.
• Toast the buns with a thin layer of vegan butter for added richness.

Troubleshooting

Storage

Refrigerator: Store patties in an airtight container for up to 3 days. Reheat in a skillet or oven.

Freezer: Wrap patties individually in parchment and freeze for up to 2 months. Thaw overnight in fridge before reheating.

Room temperature: Not recommended; patties may spoil after 2 hours.

Make-Ahead Tips

• Form and freeze raw patties on a parchment sheet; transfer to a freezer bag once solid.
• The BBQ glaze can be made up to 5 days ahead and stored in the refrigerator.

Frequently Asked Questions