Pickle Chicken Nanban

Ingredients

• 1 lb boneless skin-on chicken thighs (Approximately 4 pieces; cut into 1.5-inch pieces.)
• 1 cup dill pickle brine (Use enough to completely cover the chicken.)
• 3 dill pickles (Cut into sticks, then finely chopped.)
• 0.5 cup sour cream
• 2 tbsp mayonnaise
• 2 tbsp fresh dill (Chopped; reserve a little extra for garnishing and tossing with the chicken at the end.)
• 0.25 lemon juice (The juice of 1/4 lemon.)
• 1 clove garlic (Grated.)
• 0.5 shallot (Very finely chopped.)
• black pepper (A generous amount, to taste.)
• salt (A pinch for the sauce and a little more to season the chicken, to taste.)
• cornstarch (Enough to coat the chicken in a thin, even layer; approximately 1/2 cup (estimated).)
• neutral oil (As needed to cook the chicken in the skillet.)

Steps

1. 1

   Cut the chicken thighs into bite-size pieces, approximately 1.5 inches (4 cm). Place them in a container with a lid.

2. 2

   Pour the pickle brine over the chicken until all the pieces are completely submerged. Cover the container and refrigerate for 1 to 2 hours; 2 hours is ideal, but do not marinate for less than 1 hour.

3. 3

   While the chicken marinates, prepare the sauce. In a bowl, combine the sour cream, mayonnaise, chopped pickles, shallot, 2 tbsp dill, grated garlic, and lemon juice.

4. 4

   Add a generous amount of black pepper and a pinch of salt to the sauce. Mix well until all the ingredients are incorporated, then refrigerate until ready to serve.

5. 5

   When the marinating time is complete, remove the chicken from the brine. Pat it as dry as possible with paper towels; a thoroughly dry surface helps the coating become crisp.

6. 6

   Place the chicken on a tray and sprinkle it with cornstarch. Gently toss until each piece is coated in a thin, even layer, without thick clumps.

7. 7

   Heat a large skillet over medium heat and add enough neutral oil to cook the chicken. Place the pieces skin-side down without overcrowding the skillet.

8. 8

   Cook the skin side first until deeply browned and crisp. Turn the pieces over and cook until browned on all sides and the center reaches 74 °C.

9. 9

   Remove the chicken from the skillet and transfer it to a large bowl. Add a pinch of salt and the reserved chopped dill; gently toss so the pieces are evenly seasoned.

10. 10

    Serve the chicken hot with the pickle tartar sauce. Garnish with a little more dill and enjoy immediately.

Notes

The recipe indicates a total time of 2 hours and 30 minutes, including marinating. For a crisp coating, dry the chicken very well before adding the cornstarch and avoid overcrowding the skillet. The amount of cornstarch and oil was not specified in the source; they have been estimated solely to complete the preparation.

Nutrition per serving

• appetizer
• side dish
• Japanese cuisine
• chicken
• crispy
• pan-fried
• with pickles