Nutrition balance score
Unbalanced
Glycemic Index
47
Low
Glycemic Load
27
High
Nutrition per serving
Calories2550 kcal (128%)
Total Fat262.8 g (375%)
Carbs58.3 g (22%)
Sugars27.7 g (31%)
Protein5.7 g (11%)
Sodium261.7 mg (13%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
1.5 poundjackfruit
2 tablespoonscoconut amino
1 teaspoonsmonkfruit sweetener
1 ½ teaspoonsfive spice
For optimal results, use my homestyle "Ådobu", otherwise it will not taste accordingly
1 teaspoonground white pepper
2 teaspoonssea asparagus
dried
6 cupsavocado oil
1 tablespoonsichuan pepper
2 teaspoonssea asparagus
dried
1 cupcassava flour
1 cupthai basil
½ cupbok choy
½ cupkaffir lime leaf
Instructions
Step 1
In a large bowl, season jackfruit with coconut amino, sweetener, five-spice powder, white pepper and 2 teaspoons sea asparagus. Set aside to marinate about 1 hour at room temperature, or refrigerate it overnight.
Step 2
Wet your hands and toss marinated chicken with flour and about 1 tablespoon water until the flour resembles small beads and clings to the chicken.
Step 3
Working in batches, add the battered product to heated oil and fry until golden brown and crisp, 5 to 7 minutes. With a slotted spoon or spider, transfer fried chicken to a paper towel-lined plate and season each batch with peppercorn mixture.
Step 4
Fry leaves until crisp, 1 to 2 minutes, then scatter over the fried chicken. Serve with leftover peppercorn mixture for sprinkling to taste.
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