The BEST Chinese Chicken Fingers

Chinese Chicken Fingers

I’m pssyyyccchhheed! I’ve just updated this recipe and NOW… it’s chinese chicken finger perfection. Whenever I order Chinese food, it’s a serious struggle. I want like everything on the menu, but I can only pick a few things. And that ends up being kindddd of impossible. Chicken fingers are always a must though- right? Right. That part is easy. But they take up a precious slot, leaving me with very little selections left. So I’ve SOLVED this problem. I’m telling you…. Right now….the 100% truth when I say I’d rather each these homemade Chinese chicken fingers than the ones that they deliver.

Why are these the best, you ask?

 #1- By the time the chicken fingers get to me, they’ve lost their crunch. They’re packed in a box next to other hot things and the condensation makes them moist, and then that crunch is gone- FOREVER. (Dramatic? Yes. True though? Yes.) Now, the homemade ones?

They’re probably the crunchiest most delicious golden bites of pure chicken goodness that I’ve ever had. 

(err.. I don’t think that’s a real sentence.) Moving right along…

 #2- Real Chicken. No mystery meat. ‘Nuff said on that one. 

 #3- They take no time to make.

 #4- They’re less expensive.

 #5- You can still order Chinese food, without using up a slot/spending money for the chicken fingers, make those at home!

 #6- You don’t have to order Chinese food, pair these with some Crispy Crab Rangoon, homemade Chow Mein, and other savory Chinese food dishes!

 So what’s the secret? Right now I’m thinking it’s the self-rising flour in these bad boys that does the trick. It makes the outside thick, yet crispy. It’s just perfect.

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Chinese Chicken Fingers
Serves: 8-10 chicken fingers
  • 1 large chicken breast, cut into strips
  • ¼ cup self-rising flour
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • ½ cup of water
  • 1 pinch salt
  1. Sift dry ingredients together in a large bowl and mix them until well combined.
  2. Slowly add the water and mix thoroughly, (don't add too much, but I did use all of it)- it should be a very thick batter.
  3. Sprinkle the chicken with salt and douse into the batter, mixing thoroughly so each piece is well-covered. Drop into a preheated deep fryer and cook for about 6-10 minutes, until a nice golden brown. They will be white for a while before they turn brown and start to look like real chicken fingers, have faith!
  4. Serve with duck sauce- see?! PERFECTION!


PS- pair this with some Crab Rangoon- you simply must 🙂

Crispy Crab Rangoons

Crispy Crab Rangoons