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!
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.
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.
Calories: 117kcal, Carbohydrates: 4g, Protein: 2g, Fat: 10g, Cholesterol: 5mg, Sodium: 150mg, Potassium: 35mg, Vitamin A: 5IU, Vitamin C: 0.1mg, Iron: 0.1mg