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!
-
- 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
This recipe is the bomb.com. I’m from Massachusetts and these are just like the restaurants. I made them and they were a hit in my family. I’m actually making more this week. The absolute best hands down😋
Hey Jeanna! I’m so happy that you enjoyed them! You totally made my day! Thank you so much for taking the time to leave a comment and a rating, you’re the best! -Stephanie
This recipe is perfect, except requiring just a little more water. Like another commenter, I used about 3/4 cup water to make it a pancake batter consistency. I also made my own self-rising flour by using 1/2 cup flour, 3/4 t baking powder, and 2 t salt (total for the recipe). Flavor is perfect and the batter sticks great and stays crunchy.
Hi Ryan! Thanks so much for taking the time to leave a review and to share your thoughts as well, I truly appreciate it and am so glad that you were able to enjoy these chicken fingers! 🙂
Do you think I could use gluten free flour? I have one child with a gluten allergy.
Hey Ellen! You sure can, but I would add 3/4 teaspoons of baking powder and 1/4 teaspoon of salt to the 1/2 cup of flour so that it resembles self rising flour. Enjoy! 🙂 -Stephanie
So Yummy! My whole family loved it!!!!
! thank you for the delicious recipe!
Hi Beth! That’s so great to hear, I’m psyched! Thanks for taking the time to leave a review! 🙂 -Stephanie
Haven’t tried this recipe yet but they look like the chicken fingers we get in Massachusetts. Trying a lot of new recipes while home.
Hey Julie! Yes, these are just like what you’d find in MA and NH!! I hope you love them. Everyone seems to be trying new recipes right now, a good distraction from everything going on! Take care and stay safe! 🙂 -Stephanie
I can’t wait to make these. I’m from MA and moved to FL, that means no more Chinese food so I’m learning how to make my own. I found a recipe online for duck sauce and it reminds me of Kowloon’s
in a saucepan, simmer until flavors meld:
1 cup sweetened applesauce (not the kind with cinnamon)
and 1 Tablespoon each: apple cider vinegar, sugar, soy sauce.
Thank you SO much for sharing that Nicole, really wonderful of you!!
Wow I see all us Northerners are in the same boat! I moved to Florida from MA too. I don’t eat Chinese food here or Pizza. It’s not the same down here, I personally don’t like it. Don’t mind doing it myself if that’s what it takes lol! I’m definitely going to make this Duck sauce and the chicken fingers! Thank you for sharing 😋!
Thanks Nicole! I’m going to make the duck sauce tonight!
What are the ingreedients for the sauce? And why arent they featured in the recepie?
The sauce is store-bought sweet and sour, La Choy brand.
Do you think I can air fry theae?
Hey Sarah! Unfortunately I don’t recommend these for the air fryer, the batter will fly all over the place. 🙁
It brother in law posted these on Instagram and I can not wait to make them. I have celiac disease and have to eat gluten free. I haven’t had Chinese chicken fingers in about 10 years. This is probably one of the foods I miss the most and is always a staple at Chinese restaurants here in Massachusetts. Thank you for this recipe.
Hey Jennifer!! I can’t wait for you to try these either! I LOVE when I find someone who appreciates the classic Chinese chicken fingers that I know and love, I never realized it was more of a North East thing! 🙂
Successfully made these tonight. They were delicious and tasted the same as I remember. My husband and kids loved them as well. I used Bob Red Mill 1 to 1 gluten free flour mix and added baking soda to make self rising. Then I had to use 3/4 of a cup of water to get the batter the right consistency. Thanks again for the great recipe. I will make these again.
Excellent Jennifer! I’m so happy that you enjoyed the chicken fingers, YAY! 🙂 It’s been quite some time since I’ve made them and you’re making me want to whip up a batch! 🙂 -Stephanie
Can Maizena Corn Starch be used in this recipe or should I use Argo Corn Starch. Is there a difference? Also, do I use 1.5 teaspoons salt in the batter plus additional salt on the chicken fingers? Looks great!!!
Hi Yvonne! I think you can use either kind of corn starch! I usually use Argo. Also, yes, you’ll use salt in the batter and then you can lightly season additional salt on top of the chicken fingers if you’d like! I usually do! Enjoy! -Stephanie
I never fry food, but I’m going to have to make this! It looks fantastic. I live in New Orleans and NO I’ve not ever seen these offered on any menu. And ,why not? They seem like a given! Thanks
Awesome Michele! I can wait for you to try them and taste that delicious crunch!!!!