Chinese Chicken Fingers
These homemade Chinese chicken fingers are JUST like from a restaurant. Crispy and golden on the outside and filled with juicy chicken on the inside. Perfect with sweet and sour sauce!
Be sure to try my Crispy Crab Rangoon recipe next!
Okay. I have a question for you guys. It’s about Chinese Chicken Fingers. (Go figure.)
…Do they have Chicken Fingers like this on the Chinese food menu by you? (And if I may, where are you from?)
I’m beginning to wonder if this is a regional thing, because if it is, then you’re going to have to move to New Hampshire.
The thick, golden brown batter is so crunchy and satisfying, I don’t even know how I managed to take a picture of these without just dropping my camera and mowing them down. (It wasn’t easy.)
The secret to these guys is in the self rising flour.
Self Rising Flour vs. All Purpose Flour
- Self rising flour contains a leavening agent that helps make baked goods rise. It’s often used to make biscuits and other fluffy baked goods.
Homemade Self Rising Flour
- 1 + 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of flour.
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Chinese Chicken Fingers
- 2 boneless/skinless chicken breasts
- 1/2 cup self-rising flour
- 1/2 cup cornstarch
- 1.5 teaspoons salt
- 1/2 teaspoon sugar
- 1/2 cup Seltzer water
- 1 quart canola oil
- Sift dry ingredients together in a large bowl and mix them until well-combined.
- Slowly add the seltzer water and mix until well combined. The batter should be slightly thinner than pancake batter. If needed, add more water or flour to adjust the consistency.
- Cut the chicken into strips and sprinkle with salt.
- Dunk the chicken into the batter, ensure each piece is thoroughly covered.
- Carefully lower the chicken into a preheated deep fryer and cook for about 10 minutes, until golden brown. They will be white for a while before they turn brown and start to look like real chicken fingers, have faith and be patient. You want that rich gold color! Serve warm, with sweet and sour sauce.
You'll need an oil thermometer if you’re not using a Deep fryer. Bring the heat up slowly until the oil is between 350 and 375 degrees F.