Chili Crisp Pickle-Brined Fried Chicken Sandwiches | America's Test Kitchen

Ingredients

• ½ cup rice wine vinegar
• 1 tablespoon sugar
• 1 tablespoon toasted sesame oil
• 1 tablespoon soy sauce
• 2 teaspoons kosher salt
• ½ English cucumber, halved lengthwise and sliced thin
• 4 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed
• 1¼ cups kosher dill pickle brine, divided
• 8 sprigs fresh dill, plus 2 tablespoons minced fresh dill, divided
• 6 garlic cloves, smashed
• 5 teaspoons dry mustard, divided
• 5 teaspoons kosher salt, divided
• 1¼ cups all-purpose flour
• ½ cup cornstarch
• 2 teaspoons granulated garlic
• 1 teaspoon baking powder
• 3 cups vegetable oil for frying
• 5 teaspoons pepper, divided
• ½ cup mayonnaise
• 2 tablespoons chili crisp
• 1 tablespoon water
• ¼ teaspoon sugar
• 4 hamburger buns