Ingredients
Jackfruit, shredded: 1 kg
Flour: 120 g
Cornstarch: 60 g
Paprika: 5 g
Garlic powder: 4 g
Salt: 6 g
Oat milk: 180 ml
Fry oil
Hot Glaze
Neutral oil: 60 ml
Cayenne: 5 g
Smoked paprika: 3 g
Brown sugar: 12 g
Maple syrup: 15 ml
Garlic powder: 2 g

Method
Toss jackfruit in flour, cornstarch, spices.
Dip in oat milk, dredge again.
Fry 180°C / 355°F for 3–4 min until crisp.
Heat glaze ingredients; brush on jackfruit.
Serve: Brioche bun, vegan mayo, pickles, slaw.