The Cozy Cook

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!

Golden fried Chinese Chicken Fingers in a serving bowl with sweet and sour sauce in the background.

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.

Chicken Fingers


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Chinese Chicken Fingers

4.92 from 46 ratings
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!


  • 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 want a nice, thick batter. To thicken more, add more flour. To decrease in thickness, add a splash of water.

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.



Calories: 117kcal, Carbohydrates: 4g, Protein: 2g, Fat: 10g, Cholesterol: 5mg, Sodium: 150mg, Potassium: 35mg, Vitamin A: 5IU, Vitamin C: 0.1mg, Iron: 0.1mg


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! #chicken #chinesechicken #chickenfingers #appetizers #NYE #ChineseFood #AsianCuisine #Fried #Snacks

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192 comments on “Chinese Chicken Fingers”

  1. Can these be air fried?

  2. Glad to find this recipe! Our chinese restaurants here in Oregon have these on the menu, they are called “mar far chicken”, so yummy! I hear it is a regional recipe, our kids live in different states around the country, (Idaho, Colorado and Nevada) and they can’t get them where they live.

  3. Just curious, could we do these in the air fryer? Trying to eat healthier.

  4. I found I had to use 1 cup of seltzer instead of the 1/2 cup the recipe calls for.

  5. Loved this and so did my family!  Thank you for such a great recipe!

  6. Tip: Double cook these. I worked at a chinese restaurant for 5 years when I was in my teens. I was the tall white kid yelling out orders in Mandarin. On the slow days, we made huge batches of the fried foods. The main foods that were double-cooked were egg rolls, chicken wings, and chicken fingers/sweet & sour chicken. I remember trying the food on the first round of cooking and it was never as good. They were always bland. So I suggest cooking it until slightly done, throw it in the fridge, at minimum, for a few hours but I recommend overnight. Recook either by fryer, oven, or like I do, air fryer. Enjoy.

    • Thank you for sharing these tips Matt! There is no doubt in my mind that it would take these chicken fingers to the next level, I have a recipe for lemon pepper chicken wings where I double fry them, it is by far the best way to have a nice juicy inside, and super crispy outside! That restaurant you worked at sounds like it had some pretty delicious food!

  7. Can you air fry these, say after freezing them on a sheet pan for 15 or 20 minutes?

    • Hi Sheilah, I don’t know if that would work, I suspect the batter would just melt and not get crispy. The air fryer isn’t ideal for recipes with wet batter like this, I wish it was!

  8. NH here…its true chicken fingers are a delicacy! I died when I read that…and died a second time when they came out like the restaurants! Thank you sooooo much!

    • Hey Laura! I am so happy to hear that you ended up with restaurant quality results and have the same appreciation for the NH Chicken Fingers that I do!! Thank you so much for taking the time to leave a review as well, I really appreciate it! -Stephanie

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