Tempura Kimchi Pickles & Spicy Dipping Sauce

1. In a small bowl, combine the vegan mayonnaise, CHI Kitchen Kimchi Pickle Juice, ketchup, and ¼ teaspoon Cajun seasoning in a bowl; set aside.
2. Slice the CHI Kitchen Kimchi Pickles into two to four short spears (depending on size of the pickle) and drain them on paper towels.
3. In a medium bowl, whisk together the flour, the remaining 1 teaspoon of Cajun seasoning, garlic powder, cayenne pepper, kosher salt, and club soda until it is smooth batter. 
4. In a tall-sided pot, heat 2 inches of canola or vegetable oil over medium-high heat until it registers 375℉ degrees on a thermometer. (Alternatively, a tabletop fryer works great!) 
5. Place a wire cooling rack over a sheet tray and set it aside. Add the sliced pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, small wire spider, or a fork, letting the excess batter drip off, and add to the oil one at a time so they don’t stick to each other.
6. Fry until golden brown, 1 to 2 minutes, and place onto the prepared cooling rack. Repeat the process until all pickles are cooked.  
7. Serve immediately with the prepared sauce and enjoy!

Chef’s Notes:

• It is very important to drain the kimchi pickles on paper towels- if more moisture is added to the tempura batter it won’t stick properly and the tempura pickles will get soggy once cooked.