Pickle Chicken Nanban
Translated from Spanish, the language of the original page.
Cabagges.World published this recipe on cabagges.world, in Spanish. SeeMeCook translated it into English and added ingredient weights and nutrition.
Read the original recipeImported by Bryan Lagos on SeeMeCook
Boneless chicken thighs marinated in pickle brine to keep them juicy and add a tangy note. They are lightly coated with cornstarch, browned until crisp, and served with a fresh pickle-and-dill tartar sauce.
- Time
- 2 hours 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Dairy and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 240 g
- 90 g
- 30 g
- 6 g
- 8 g
- 3 g
- 30 g
- 60 g
Weights are estimates. Together, the ingredients weigh about 975 g before cooking, which is about 490 g per serving.
Steps
Cut the chicken thighs into bite-size pieces, approximately 1.5 inches (4 cm). Place them in a container with a lid.
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.
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.
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.
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.
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.
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.
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 (165 °F).
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 938
- Protein
- 47 g
- Carbs
- 38 g
- Fat
- 67 g
- Fiber
- 2 g
Where the calories come from
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