Pickle Chicken Nanban with Dill Pickle Tartar Sauce
Pickle Chicken Nanban with Dill Pickle Tartar Sauce
Ingredients
For the Pickle Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 2 cups dill pickle juice
- 1/2 cup corn starch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 4 cups vegetable oil, for frying
For the Dill Pickle Tartar Sauce
- 1 cup mayonnaise
- 1/4 cup dill pickles, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon red onion, finely minced
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 lemon wedges
Instructions
- 1
Prepare the Dill Pickle Tartar Sauce: In a medium bowl, combine the mayonnaise, finely chopped dill pickles, fresh dill, minced red onion, Dijon mustard, lemon juice, sugar, salt, and black pepper. Stir well to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to meld, or up to 24 hours.
⏱️ 10 min
- 2
Brine the chicken: Place the cut chicken thighs in a large bowl or a resealable plastic bag. Pour the dill pickle juice over the chicken, ensuring all pieces are submerged. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours).
⏱️ 10 min
- 3
Drain and pat dry: Remove the chicken from the pickle juice, discarding the brine. Pat the chicken pieces very dry with paper towels. This is crucial for a crispy coating.
⏱️ 5 min
- 4
Prepare the coating: In a shallow dish or a large resealable plastic bag, combine the corn starch, all-purpose flour, salt, and black pepper. Mix well.
⏱️ 2 min
- 5
Coat the chicken: Add the dried chicken pieces to the corn starch mixture. Toss until each piece is lightly and evenly coated. Shake off any excess coating.
⏱️ 3 min
- 6
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 7
Fry the chicken: Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 12 min
- 8
Drain and season: Using a slotted spoon or tongs, remove the fried chicken from the oil and transfer it to a wire rack set over a baking sheet to drain excess oil. Lightly sprinkle with a pinch of salt immediately after frying, if desired.
⏱️ 3 min
- 9
Serve: Arrange the hot pickle chicken nanban on a serving platter. Serve immediately with the chilled dill pickle tartar sauce on the side. Garnish with fresh chopped parsley and lemon wedges, if using.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pickle Chicken Nanban with Dill Pickle Tartar Sauce
For the Pickle Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 2 cups dill pickle juice
- 1/2 cup corn starch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 4 cups vegetable oil, for frying
For the Dill Pickle Tartar Sauce
- 1 cup mayonnaise
- 1/4 cup dill pickles, finely chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon red onion, finely minced
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Serving (Optional)
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 lemon wedges
Instructions
- 1
Prepare the Dill Pickle Tartar Sauce: In a medium bowl, combine the mayonnaise, finely chopped dill pickles, fresh dill, minced red onion, Dijon mustard, lemon juice, sugar, salt, and black pepper. Stir well to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to meld, or up to 24 hours.
⏱️ 10 min - 2
Brine the chicken: Place the cut chicken thighs in a large bowl or a resealable plastic bag. Pour the dill pickle juice over the chicken, ensuring all pieces are submerged. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours).
⏱️ 10 min - 3
Drain and pat dry: Remove the chicken from the pickle juice, discarding the brine. Pat the chicken pieces very dry with paper towels. This is crucial for a crispy coating.
⏱️ 5 min - 4
Prepare the coating: In a shallow dish or a large resealable plastic bag, combine the corn starch, all-purpose flour, salt, and black pepper. Mix well.
⏱️ 2 min - 5
Coat the chicken: Add the dried chicken pieces to the corn starch mixture. Toss until each piece is lightly and evenly coated. Shake off any excess coating.
⏱️ 3 min - 6
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 7
Fry the chicken: Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 12 min - 8
Drain and season: Using a slotted spoon or tongs, remove the fried chicken from the oil and transfer it to a wire rack set over a baking sheet to drain excess oil. Lightly sprinkle with a pinch of salt immediately after frying, if desired.
⏱️ 3 min - 9
Serve: Arrange the hot pickle chicken nanban on a serving platter. Serve immediately with the chilled dill pickle tartar sauce on the side. Garnish with fresh chopped parsley and lemon wedges, if using.
⏱️ 5 min