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Crispy Jackfruit with Curry Sauce

Crispy Jackfruit with Curry Sauce

This delicious crispy jackfruit with curry sauce is a good alternative for fried chicken. The stringy texture of young jackfruit is good for emulating chicken recipes. In this one, jackfruit infused with spices and fried to perfection. Enjoy this fried jackfruit with coconut curry sauce, or your favorite mayonnaise.

This time I use fresh young jackfruit, I boiled the jackfruit with vegetable bouillon and spices to infuse it with flavor.

Crispy Jackfruit with Curry Sauce


crispy jackfruit

  • 500g young unripe jackfruit
  • 1 vegetable bouillon
  • 1/2 tablespoon ground coriander
  • 1 tablespoon garlic powder
  • 2 tablespoons of sea salt
  • 1 tablespoon sugar
  • 1/2 tablespoon freshly ground white pepper

for frying

  • 185g all-purpose flour
  • 2 tablespoons corn starch
  • 1/2 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 2 large eggs
  • vegetable oil for frying

curry sauce

  • 1 tablespoon vegetable oil
  • 2 cloves garlic
  • 1-inch ginger, minced
  • 2 teaspoons chili sauce
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cumin powder
  • 397g coconut milk
  • salt and freshly ground blackpepper


  1. Wash and cut the jackfruit into bite-size pieces. Remove the seeds and the hard centerpieces.
  2. Combine water with the bouillon cube, garlic powder, coriander, salt, and sugar in a large pot over medium heat, stirring until just sugar and bouillon cube dissolve. Add jackfruit seeds, cook over medium heat for 30-40 minutes, or until jackfruit softened. Turn off the heat, remove and drain the jackfruit pieces, and let it cool.
  3. Combine flour, corn starch, and spices in a shallow dish. Whisk eggs in another shallow dish. Coat jackfruit in flour mixture, then eggs, and again in flour mixture. Transfer to a baking sheet lined with a cooling rack.
  4. Heat oil to 190C in a large pot. Working in 2 batches, fry coated jackfruit in the hot oil until golden brown, 2-3 minutes, flipping halfway and fry for another 1-2 minutes. Transfer to a paper towel-lined plate drain.

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