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!
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!
- General Tso’s Chicken
- Chow Mein
- Crab Rangoon
- Sweet Cream Cheese Wontons
- Crab Rangoon Dip
- Chicken Stir Fry
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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 thinner than pancake batter. If needed, add more 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.
Nutrition
Absolutely delicious 😋!!!! My husband an I enjoyed them an now we can add them to our rotation.
Thank you.
I am soooo happy to hear that Dorinda! I love finding new gems to add to the rotation, thank you so much for taking the time to leave a review as well, I really appreciate it!! -Stephanie
I’ve made these twice and they turned out perfect both times. My nephew is a Chinese chef and these are nearly identical to the ones in his restaurant. They call them 007s or goldfingers. Light and tasty. Most important is the texture of the batter. Slightly thicker than pancake batter. Batter should run off in a steady stream. Practice makes perfect. Great recipe!
Hey Joan! I am so happy to hear that and I really appreciate you sharing that info and for the review!! You’re right, batter consistency is key! Thank you SO much. -Stephanie
Decided to make them today I’ll post a picture if they turn out well.
Excellent, Enjoy!!!!
I haven’t tried your recipe yet but in Texas this is Tempura batter. It’s used on Sweet and sour dishes. Pork, chicken and even shrimp. If you wanted it like you have it you would just not put the sweet and sour sauce on it. Fried vegetables are wonderful in this batter, especially mushrooms! Yummy!
Very interesting Doni! I can’t wait for you to check this one out!
Grew up SE Massachusetts, these things were my life. I live in Brooklyn now and I can still find them, but they are called sweet and sour chicken.
I’ve been on such a Chinese food kick lately. I love making these especially since my 4 year old daughter eats them!
Stephanie I lived in Northeastern MA most of my life until two years ago and now live in Denver and BC Canada. I really miss the Saugus Kowloon Chicken Fingers and this sounds like it might be the recipe to make them. Is it?
Hey Bill! I’ve never been to that exact restaurant before but I just looked it up online and I’m pretty sure that these are the exact type of chicken fingers that I’m imitating with this recipe! 🙂
They look just like them and your description of how they are crunchy and the batter rises so they are not stuck to the chicken. It is like a tempura batter. You should try the Kowloon if you are down there. They have great lunch and take out specials.
I just can’t figure out how to make them look like the picture. They just look like regular fried chicken fingers. 🙁 any special tricks?
Hi Patrice, if you have a picture of them feel free to send them to [email protected], so I can get a better understanding. Did you make any changes to the recipe? The chicken is dipped in a pretty thick batter and should essentially look similar to what battered chicken or fish would look like.
Made these on a whim last night. Only had the chicken defrosted and had no plan about what to do with them. I honestly tried the recipe because I couldn’t believe it was asking for seltzer water. Was not disappointed! Shared the recipe with my sister so she can make it for her kids. Bookmarked for future use!
Tip: When using a pan or pot, give your oil a few minutes between batches of chicken. Sometimes the fluids released from the chicken cause the oil to cool slightly and your batter won’t hold or cook like it did in the first or second batch.
I’m so happy to hear that Daylin, I love that the seltzer water lured you into it! haha!! Thank you very much for sharing your tip about the oil!
I made these for the first time trying home made chinese style chicken fingers and they were really good! Better than I was expecting. I did have to add a bit more seltzer water to get the right consistency – but Ill definitely will be making these again!
Hey Veronica, that’s great to hear, so glad that you enjoyed these!! I am due to make a batch myself! Yum!!! 🙌🏻
I’m originally from NH and now live in the south. I cannot find good Chinese food down here like I was used to up north. Esp the chicken fingers! Love to know how they make the brown, sweet and sour sauce with the applesauce that you get in most restaurants in New England.
I know! I love that sweet and sour suace recipe too! I need to work on recreating that! Hello to you from NH!!!
I can’t wait to try this! I have developed some severe food allergies and can’t order out Chinese food anymore so we make it for New Year’s Eve. Also to answer your question to figure out if it’s Regional… I’m in Lowell MA and obviously also have these. 😆
I am also curious if they can be done in the air fryer now too.
Hey Heather!! We are practically neighbors! 😉 Unfortunately I don’t recommend these for the air fryer, the air circulation will blow off the batter. 🙁 They do reheat well in the air fryer though!
I tried the Air Fryer tonight, I just made the batter a little thicker based off the comments of the batter coming off. It worked but they were not nearly as good when I good the other batch in oil. Highly recommend the oil!
Hey Colleen! That was my suspicion, thank you so much for coming back to confirm that for others!! 🙂