Get my Cookbooks! 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 and Chicken Fried Rice!
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.
Try These Next!
-
- Sweet and Sour Chicken
-
- Crab Rangoon
-
- Firecracker Chicken
-
- Chicken Fried Rice
-
- Chinese Chicken Salad
-
- Beef and Broccoli
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Chinese Chicken Fingers
Ingredients
- 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
Instructions
- 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 thicker than pancake batter. If needed, add more seltzer 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.
Notes
You'll need an oil thermometer if youāre not using a Deep fryer. Bring the heat up slowly until the oil is between 350 and 375 degrees F.
Be sure to try my Popcorn Chicken recipe next!
Nutrition
Next time I make it Iām going to poach the chicken first.
Really niceĀ
Thanks Dan!!!š
This is for the person asking what to use in place of seltzer. I have been making homemade chicken fingers for 38 years and I always use ice water instead of seltzer. The baking powder gives the batter lift without needing carbonation.
Ice water can be used, yes! But the carbonation in seltzer provides additional benefits aside from additional lift, (though the additional airy lift is fantastic)! The carbonation also helps reduce the gluten development, which makes the finished product less chewy.
I never have seltzer water, what can I use instead, sprite?Ā
Hi Robyn! I have never used Sprite, I’m very intrigued by that idea! I would love to hear how it goes if you try it!!