Crunchy fermented kimchi pickles are made even better when coated in a light and flavorful tempura batter and served with a spicy dipping sauce. A quick, vegan, and delicious appetizer with ingredients already in the kitchen. Make sure you get a bite before they’re gone!
Tempura Kimchi Pickles & Spicy Dipping Sauce
Recipe and Photography by Sam Burgess
CHI Kitchen Foods
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
- ¼ cup vegan mayonnaise
- 1 tablespoon CHI Kitchen Kimchi Pickle juice
- 1 tablespoon ketchup
- 1-¼ teaspoons Cajun seasoning, divided
- Canola or vegetable oil, for frying
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon kosher salt
- ½ cup club soda, chilled
- 2 cups (1, 16 fl oz. jar) CHI Kitchen Kimchi Pickles, drained, cut into quarters
- In a small bowl, combine the vegan mayonnaise, CHI Kitchen Kimchi Pickle Juice, ketchup, and ¼ teaspoon Cajun seasoning in a bowl; set aside.
- Slice the CHI Kitchen Kimchi Pickles into two to four short spears (depending on size of the pickle) and drain them on paper towels.
- 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.
- 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!)
- 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.
- Fry until golden brown, 1 to 2 minutes, and place onto the prepared cooling rack. Repeat the process until all pickles are cooked.
- Serve immediately with the prepared sauce and enjoy!
- 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.
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