Crispy jackfruit (chick'n)

Ingredients

• 2 cans (20 oz each) Young Green Jackfruit in Brine (Drain and rinse thoroughly; squeeze out as much liquid as possible)
• 1 cup Vegetable Stock (Low‑sodium; can use homemade or store‑bought)
• 2 teaspoons All‑Purpose Seasoning (A blend of smoked paprika, garlic powder, onion powder, and black pepper)
• 1 tablespoon Fresh Ginger (Finely grated)
• 1 teaspoon Fresh Thyme (Leaves stripped from stems)
• 2 tablespoons Olive Oil (For tossing before baking)
• 1/2 teaspoon Salt (Adjust to taste)

Instructions

1. Drain and Dry the Jackfruit

   Open the cans, pour the jackfruit into a colander, rinse under cold water, then press with a clean kitchen towel to squeeze out as much liquid as possible.

   Time: PT5M

2. Shred the Jackfruit

   Using two forks, pull apart the jackfruit pieces into shreds that resemble pulled pork strands.

   Time: PT3M

3. Prepare the Flavor Base

   In a large skillet, combine the shredded jackfruit, vegetable stock, all‑purpose seasoning, grated ginger, thyme, and salt. Stir to coat evenly.

   Time: PT2M

4. Simmer Until Moisture Evaporates

   Bring the mixture to a gentle simmer over medium heat. Cook, stirring occasionally, until most of the liquid has evaporated and the jackfruit looks dry and slightly caramelized.

   Time: PT15M

   Temperature: Medium heat

5. Season and Oil the Jackfruit

   Remove the skillet from heat, drizzle olive oil over the jackfruit, and toss to coat. This helps achieve crispy edges in the oven.

   Time: PT2M

6. Bake for Crispy Edges

   Spread the seasoned jackfruit in a single layer on a parchment‑lined baking sheet. Bake in a pre‑heated oven at 400°F for 20 minutes, stirring once halfway through, until the edges are golden and crisp.

   Time: PT20M

   Temperature: 400°F

7. Serve

   Remove from oven, let rest for 2 minutes, then serve hot in tacos, sandwiches, or over rice.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

30 g

Fat

2 g

Fiber

5 g