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Restaurants›Winner Winner Courtenay Place›Vegan Chicken Sandwich Recipe

Vegan Chicken Sandwich Recipe

Name: Winner Winner Courtenay Places VEGAN CHICKEN SANDWICH Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups young jackfruit in water or brine, drained and rinsed; 1 cups vital wheat gluten; 0.5 cups chickpea flour; 0.5 cups vegetable broth (for dough); 2 tbs soy sauce or tamari; 1 tsp smoked paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp ground black pepper; 2 tbs olive oil (for pan frying); 0.75 cups all-purpose flour; 0.25 cups cornstarch; 0.5 cups unsweetened plant milk (soy or oat); 1 tsp apple cider vinegar; 1 cups panko breadcrumbs (or extra flour for crispier); 1 tsp salt; 0.5 tsp black pepper; 0.5 cups neutral oil for frying (vegetable or canola); 4 slices vegan cheddar-style slices or melty shreds; 0.25 cups vegan mayo; 1 tsp smoky hot sauce (or sriracha); 0.5 tbs lemon juice; 0.5 tsp maple syrup or agave; 0.25 tsp garlic powder; 0.25 tsp salt; 4 pieces burger buns or sandwich rolls; 2 cups iceberg lettuce, shredded; 0.5 cups pickles, sliced (optional); 2 tsp vegan butter or oil (for toasting buns)

Inspired by Winner Winner Courtenay Place

Time50m

Serves4

chicken, iceberg, vegan cheese & sauce

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Ingredients

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Vegan Chicken

2 cups young jackfruit in water or brine, drained and rinsed

1 cups vital wheat gluten

1/2 cups chickpea flour

1/2 cups vegetable broth (for dough)

2 tbs soy sauce or tamari

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp ground black pepper

2 tbs olive oil (for pan frying)

Breading & Frying

3/4 cups 00 bread flour

1/4 cups Cornstarch

1/2 cups unsweetened plant milk (soy or oat)

1 tsp Apple cider vinegar

1 cups panko breadcrumbs (or extra flour for crispier)

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 cups neutral oil for frying (vegetable or canola)

Vegan Cheese & Sauce

4 slices vegan cheddar-style slices or melty shreds

1/4 cups vegan mayo

1 tsp smoky hot sauce (or sriracha)

1/2 tbs ReaLemon lemon juice

1/2 tsp maple syrup or agave

1/4 tsp Watkins garlic powder

1/4 tsp Celtic sea salt

Sandwich Build

4 pieces burger buns or sandwich rolls

2 cups iceberg lettuce, shredded

1/2 cups pickles, sliced (optional)

2 tsp vegan butter or oil (for toasting buns)

Method

Vegan Chicken

Prepare jackfruit

Drain and rinse jackfruit. Use your fingers or two forks to pull and shred the larger pieces into fibrous, chicken-like strands until you have about 2 cups of shredded jackfruit.

Make seitan-like base

In a mixing bowl, combine vital wheat gluten, chickpea flour, smoked paprika, garlic powder, onion powder, black pepper and 1 tsp salt. Add shredded jackfruit and toss to coat. In a separate bowl whisk together 1/2 cup vegetable broth and 2 tablespoons soy sauce. Pour the wet into the dry and mix until a stretchy dough forms (about 1–2 minutes); knead briefly in the bowl for 30–60 seconds so the gluten develops and binds the jackfruit.

Form pieces

Divide the mixture into 4 equal portions and shape each into a flattened patty roughly the size of your buns (about 1/2 inch thick). Cover and let rest 10 minutes to relax the gluten.

Steam (optional for chew)

For a firmer, chewier texture, steam the patties in a steamer basket over simmering water for 12 minutes, then let cool slightly. (If short on time you can skip steaming and proceed directly to breading/frying.)

Breading & Frying

Setup dredging station

In one shallow dish combine flour, cornstarch, salt and pepper. In a second bowl whisk plant milk with apple cider vinegar to make a quick vegan buttermilk. In a third bowl place panko breadcrumbs.

Bread patties

Working one piece at a time, press each patty into the flour mixture to coat, dip into the plant-milk mixture, then press into panko until well coated. For extra crispness, repeat the dip-and-coat once more.

Fry patties

Heat 1/2 cup neutral oil in a large skillet over medium heat until shimmering. Add 2 tablespoons olive oil for flavor if desired. Fry the patties 3–4 minutes per side, flipping gently, until golden brown and crisp. Drain on a paper towel-lined tray. If patties were steamed first, frying time may be shorter (2–3 minutes per side).

Optional oven finish

To ensure internal heat and melt vegan cheese, place fried patties on a baking sheet, top each with a vegan cheese slice, and bake at 375°F (190°C) for 4–6 minutes until cheese softens and patties are heated through.

Vegan Cheese & Sauce

Make sandwich sauce

In a small bowl whisk together vegan mayo, smoky hot sauce, lemon juice, maple syrup, garlic powder and 1/4 tsp salt until smooth. Taste and adjust seasoning; set aside in refrigerator until ready to assemble.

Prepare cheese

If using slices, keep them refrigerated until oven finish step so they soften and melt on hot patties. If using shreds you can sprinkle them directly on hot patties in the oven or briefly under a broiler (watch carefully).

Sandwich Build

Toast buns

Spread vegan butter or a little oil on cut sides of 4 buns. Toast in a skillet over medium heat or under a broiler until golden and slightly crisp, about 1–2 minutes per side.

Assemble sandwiches

Spread about 1 tablespoon of the prepared sauce on both top and bottom bun halves. Place a handful (about 1/2 cup) of shredded iceberg on the bottom bun, top with a hot vegan chicken patty with melted cheese, add pickles if using, then more sauce if desired and the top bun. Repeat for remaining sandwiches.

Serve

Serve immediately while patties are hot and cheese is melty. Offer extra sauce on the side.