Air fryer recipe · Mains
BBQ Jackfruit
Shredded jackfruit coated in a smoky BBQ rub, crisp at the edges.
- 18 minTotal time
- 190°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 30kcal
- 0.2 gprotein
- 0.7 gcarbs
- 2.8 gfat
- 0.3 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- young jackfruit400 g
- bbq sauce3 tbsp
- smoked paprika1 tsp
- garlic powder1 tsp
- oil1 tbsp
- salt1 tsp
Method
Shred the jackfruit
Drain the jackfruit well and pull it into strands with two forks. Draining off all the liquid matters, as wet jackfruit steams and stays soggy, while dry strands crisp and take on the smoky flavour better.
Season
Toss the jackfruit strands with the oil, smoked paprika, garlic powder and salt until evenly coated. The thin coat of oil helps the spices stick and lets the edges crisp up rather than drying out in the heat.
Air fry
Spread the jackfruit in the basket and air fry at 190°C for 10 minutes, stirring halfway. Stirring breaks up any clumps and moves the strands around so they all dry out and brown evenly instead of in patches.
Coat with sauce
Toss the part-cooked jackfruit with the BBQ sauce until every strand is evenly coated. Adding the sauce now, not earlier, keeps the strands from burning and lets the coating turn sticky in the final blast of heat.
Finish
Air fry at 190°C for 8 min, until the edges are crisp and slightly charred. The second cook dries the sauce onto the jackfruit into a sticky, smoky glaze, so keep an eye on it near the end so it does not scorch.
