Homemade Chicken Pickles (Chikin-mu)
Crisp, Sweet, Sour, and Spicy! Delicious Homemade Chicken Pickle Recipe
Craving something to cut through the richness of fried chicken or tempura? These sweet, sour, and slightly spicy homemade chicken pickles (Chikin-mu) are the perfect accompaniment! Making them yourself ensures you enjoy a fresh, crunchy taste without any artificial additives. They’re surprisingly simple to make, and once you try them, you might find yourself reaching for them constantly. Let’s start making delicious chicken pickles with half a radish!
Main Ingredients
- 1/2 medium radish
Sweet & Sour Brine
- 2 cups water (using a standard paper cup)
- 2 Tbsp sugar
- 3 Tbsp vinegar
- 2 pinches salt
Optional Ingredients (for color and flavor)
- 1/4 bell pepper (use various colors for a prettier pickle)
- 1 chili pepper (e.g., Cheongyang or red chili, if you prefer a spicy kick)
- 2 cups water (using a standard paper cup)
- 2 Tbsp sugar
- 3 Tbsp vinegar
- 2 pinches salt
Optional Ingredients (for color and flavor)
- 1/4 bell pepper (use various colors for a prettier pickle)
- 1 chili pepper (e.g., Cheongyang or red chili, if you prefer a spicy kick)
Cooking Instructions
Step 1
First, thoroughly prepare all the ingredients for your chicken pickles. It’s best to choose a fresh radish for optimal crispness.
Step 2
This step is optional, but if you have leftover brine from other pickles (like oiji), you can reuse it. However, be sure it’s not old or spoiled.
Step 3
Peel the skin off the prepared radish carefully. Using a peeler or a knife to remove a thin layer will help preserve the radish’s pleasant texture.
Step 4
Once peeled, cut the radish into bite-sized cubes. Cubes around 1.5cm to 2cm are typical. Be cautious not to cut them too small, as they might become mushy.
Step 5
Ensure you have your radish cut into these convenient cubes, ready for pickling. Cutting them a bit thicker will contribute to a satisfying crunch.
Step 6
Now, let’s make the delicious sweet and sour brine! Get a small pot and add 2 tablespoons of sugar, a key ingredient.
Step 7
Next, add 3 tablespoons of vinegar for that essential sour tang. Feel free to adjust the amount of vinegar to your taste.
Step 8
Finally, pour in 2 cups of water (measured with a standard paper cup). Stir to combine all ingredients and bring it to a boil. Add 2 pinches of salt to season.
Step 9
While the brine is boiling, prepare the bell pepper and chili pepper for added color and aroma. Remove the seeds from the bell pepper and slice it into similar-sized pieces. If you want a spicy flavor, deseed the chili pepper and chop it finely.
Step 10
Carefully pack the sliced radish, bell pepper, and chili pepper into a clean, sterilized glass jar. Press them down gently to fit as much as possible.
Step 11
Arrange the prepared ingredients attractively in the glass jar. Half a medium radish will fill approximately one jar.
Step 12
Once the brine comes to a rolling boil, immediately turn off the heat. Boiling it further might result in an off-flavor, so be mindful.
Step 13
Let the hot brine cool down slightly. It shouldn’t be piping hot, as this could cook the radish. Aim for a warm temperature that you can comfortably touch (about 5-10 minutes).
Step 14
Pour the slightly cooled brine over the radish in the jar, filling it up to the neck of the container. Pouring the brine while it’s still warm helps keep the radish extra crisp. Seal the jar tightly immediately. Leave it at room temperature for about half a day, then transfer it to the refrigerator. Your delicious homemade chicken pickles are ready!
