Chinese Chicken Fingers

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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!Chinese Chicken Fingers

Okay. I have a question for you guys. It’s about Chinese Chicken Fingers. (Go freaking figure.) Do they have these 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. (Unless of course you already live here, in which case, you have to stay.)

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.)

How to make your own self rising flour:

  • Add 1 + 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of flour.

Wa-Bam. BY the way, I published this recipe for the first time in 2014, but decided to bring it out of the ol’ archives, as I only do for my very favorite recipes.

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Chicken Fingers

PS- pair this with some Sweet Cream Cheese Wontons, you simply must 😉

Print
5 from 6 votes
Servings: 25 chicken fingers
Chinese Chicken Fingers
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
 
Course: Appetizer
Cuisine: Chinese
Keyword: Chicken Finger Recipe, 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!

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 of water
  • 1 quart canola oil
Instructions
  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. Cut the chicken into strips and sprinkle with salt.
  4. Dunk the chicken into the batter, ensure each piece is thoroughly covered.
  5. 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.
Recipe Notes

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

Nutrition Information
Calories: 117, Fat: 10g, Cholesterol: 5mg, Sodium: 150mg, Potassium: 35mg, Carbohydrates: 4g, Protein: 2g, Vitamin A: 0.1%, Vitamin C: 0.1%, Iron: 0.4%

 

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