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Tempura Kimchi Pickles & Spicy Dipping Sauce

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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!

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
  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.

 

Kimchi Pickles

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