The Cozy Cookbook is here! 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!
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- Sweet and Sour Chicken
-
- Crab Rangoon
-
- Firecracker Chicken
-
- Chicken Fried Rice
-
- Chinese Chicken Salad
-
- Beef and Broccoli
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Rate and Comment!
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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 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
Thanks for this. I tried lots of other recipes and they never came out right. This one is so simple, and exactly correct. I scale it up, but don’t cook too much at once.
Hi Nick! I am so happy that you enjoyed it, I had also tried to several other recipes that didn’t work out. I’m glad that I finally nailed it down! Have a great day!
Good Morning,
do you know if anyone has made these or the crab rangoon in an air fryer?
Hi Laurie! There is one comment above from someone who tried it once but wasn’t very successful, she said she was going to try it again but I’m not sure if the second time worked or not. I’ll have to give it a try sometime so that I can provide more insight!
Ha! I’m from Lowell, Mass… definitely have these here, I’m not a fan of Chinese food, but these look so good!!!
Hey Kristin!! You will fall in love with these, they are the crunchiest chicken fingers you’ll ever eat! I am a fan of Chinese food for sure but you don’t have to be to enjoy these! 🙂 You live close to me, that’s cool! Thanks for commenting!
Ohhhhh my gosh yes, that’s what I meant. I updated the post, thank you SO much for catching that, man oh man! MOM BRAIN! I hope you liked them!
So happy to find this recipe i always order these when we get Chinese food. I’m making them for the Patriots game right now. I’m going to try them in the air fryer not sure it will work but it’s worth a shot. GO PATS
Hey Tara!!!!! Did the air fryer work?! we are watching the Pats now too, they’re winning, YEAHHH!!!!! 😁
Hey Stephanie, No it didn’t lol I might give the air fryer 1 more chance with a slight modification I’ll let you know if it works. However the batter is exactly like in a Chinese restaurant. I’ll be making this again with or without oil & the Patriots won!!!
I followed your recipe tonight and the chicken fingers came out perfect!… seriously, just like I remember growing up in Boston. I had best results frying at around 360-70. I think you might be right, it may be a regional thing. Chicken fingers — and american/chinese food generally — seems slightly — or very — different everywhere else. New England Chinese might be its own thing? Anyway, thank you… great recipe… it was a big hit!!
Hey Mike!!!! First of all, I’m psyched that you know the type of Chinese chicken finger that I’m raving about in this post, it’s totally got to be regional like you said!! What’s even better is that your batch came out so well, and brought you down memory lane! Thank you so much for taking the time to tell me how they came out!
Well, I tried them exactly as the recipe was written. They were excellent. I have another recipe I use (breaded, not battered) and this recipe will go right alongside as my 2 favorite ways to make chicken strips.
Thanks for the recipe!!
Hi Mike!!! That’s AWESOME. I also updated the cooking time in the instructions! You’re the best, I’m so glad they turned out well and really appreciate you taking the time to let me know!!! 🙂
Vegetable oil is perfect!
Would this coating be as good on shrimp as well as chicken?
Hi Kent! I would say YES, it would likely be very tasty with shrimp!! Good idea!!
i will try shrimp very shortly. Kent Jardine.
Is all purpose flour ok to use in this recipe?
Hey! It sure is, it won’t turn out exactly the same but it will still be tasty…. the self rising flour just makes it taste more authentic 🙂
Combining 1 cup all-purpose flour with 1 teaspoon baking powder and ¼ teaspoon salt = Self Rising Flour.