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 floz. 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, remaining 1 teaspoon Cajun seasoning, garlic powder, cayenne pepper, kosher salt, and club soda until a smooth batter.
In a tall-sided pot, heat 2 inches of canola or vegetable oil over medium-high heat until it registers 375F 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 fork, letting the excess 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 remove onto the prepared cooling rack. Repeat the process until all pickles are cooked.
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.