The Cozy Cook

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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!

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

 

Try These Next!

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Chinese Chicken Fingers in a bowl.

Chinese Chicken Fingers

4.92 from 59 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!

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 want a nice, thick batter. To thicken more, add more flour. To decrease in thickness, add more seltzer 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.

Be sure to try my Popcorn Chicken recipe next!

Nutrition

Calories: 117kcal, Carbohydrates: 4g, Protein: 2g, Fat: 10g, Cholesterol: 5mg, Sodium: 150mg, Potassium: 35mg, Vitamin A: 5IU, Vitamin C: 0.1mg, Iron: 0.1mg
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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! #chicken #chinesechicken #chickenfingers #appetizers #NYE #ChineseFood #AsianCuisine #Fried #Snacks

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246 comments on “Chinese Chicken Fingers”

  1. I’m in Western New york, and I have never heard of chicken fingers in a Chinese restaurant but these look amazing. Thank you for sharing

  2. We have made these several times!! The kids gobble them up, so good. Do you think you can use the same batter recipe for shrimp?

    • Hey Ali! I am so happy that you love this recipe!! I do think it would be really good with shrimp, yes! I also have this delicious Fried Shrimp recipe that you can check out! 🙂

  3. I’m just about to try this recipe but I have one question. Do you put the 1 1/2 tsp. salt in with the  dry ingredients or is that the salt you sprinkle on the chicken?

  4. This is perfect- I can no longer eat Chinese food takeout due to a later-in-life shrimp allergy. I was desperate for a recipe that tasted as good, and this one fits the bill! Thank you!

  5. I’m from NH and grew up with these and massive chicken wings that I can’t find in MI, WI or CO.

  6. I’ve been missing Chinese food from the northeast and this recipe nails it! Fantastic and hit the spot. Was just like I remember. Thank you! My whole family loved them. 

    • I’m SO happy to hear that Sarah! I can imagine the void- I LOVE having access to these in our town and I’m glad that you can replicate it at home! Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie

  7. Outstanding! Every bit as good as take out!!!!
    Thank you

  8. I’ve made these twice and they were perfect both times! My entire family loves them. 🙂 thanks for the great recipe!!

  9. WHAT ARE THE INGREDIENTS FOR YOUR SWEET SAUR SAUCE?

  10. I’m here in Texas and have eaten chicken fried in this kind of batter in multiple Chinese restaurants. I can’t say that every Chinese restaurant in the state of Texas uses this type of batter for their chicken but I’ve personally never been in one that didn’t. Although sweet n sour sauce is usually the norm that’s paired with it here.

    • Nice! I’ve never had the Chinese food in Texas but I’m glad to hear that the batter options are on point! 😉 hahaha!

    • Here in Northern Texas, Wichita Falls and even DFW. We have not been able to find Chinese food even close to that of the North East. Boneless Ribs, Beef Teriyaki, Pork Fried Rice (Dark) and Egg Foo Young, just to name a few ….We so miss it! I hope this recipe tastes like home!

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