Description
These innovative Vegan Chicken Drumsticks are a plant-based marvel that ingeniously combines rice papers and jackfruit. The outcome is an irresistible blend of meaty, chewy textures and a savory flavor that effortlessly captivates the palate with each bite.
Ingredients
Units
Scale
- 2 cans jackfruit (250 g) drained
- 2 tbsp cooking oil
- 8 rice paper sheets
- 2 lemongrass stalks
Spice marinade
- 4 tbsp soy sauce
- 1 tbsp sesame oil
- 4 cloves of garlic, finely minced
- 2 tbsp maple syrup
- 1 tbsp minced ginger (or 1 tsp ground ginger)
- 1/4 cup water
- 2 tbsp corn starch
Garnish
- 1 tbsp sesame seeds
- 2 scallions (thinly sliced)
Instructions
- Drain and rinse the jackfruit under cold water. Remove the hard core and seeds, and shred the jackfruit using your hands or a fork.
- Combine the marinade ingredients and mix well.
- In a medium frying pan, fry the shredded jackfruit in oil for 3-5 minutes, keep mixing to avoid sticking to the pan. Add half of the marinate and mix until well incorporated.
- Cut the lemongrass stalk in 3 horizontally to imitate the chicken bones.
- Wet the rice paper sheet in water for a few seconds, add about 3 tbsp jackfruit to the middle and the lemongrass stalk.
- Wrap the rice paper sheet around the jackfruit securely to avoid any holes. This recipe makes about 8 vegan chicken drumsticks.
- Air fry the vegan chicken drumsticks, brushing the leftover marinade on both sides for 15 minutes, flipping halfway.
- Alternatively, bake the vegan chicken drumsticks at 200C (400F) for 25 minutes, flipping halfway.
- When done, serve with your favorite dipping sauce and garnish with scallions and sesame seeds.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Meal, Side Dish
- Method: oven bake, airfry
- Cuisine: Fusion