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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4.86 from 14 votes
Servings: 25 chicken fingers
Chinese Chicken Fingers
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
 
Author: Stephanie
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.


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.


 

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

 

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