Chinese Chicken Fingers
User Reviews
4.9
Chinese Chicken Fingers
Description
The Chinese Chicken Fingers recipe uses a batter combining self-rising flour and cornstarch, producing a light yet crisp coating when deep fried in canola oil heated between 350 and 375°F. The batter, adjusted for thickness with seltzer water, clings well to the chicken strips, allowing the exterior to form a golden crust while the chicken cooks thoroughly inside. The frying process takes about 10 minutes, during which patience is needed for the coating to develop its final color. The salted chicken pieces provide a balanced savory base that complements dipping sauces such as sweet and sour. These chicken fingers make for a versatile dish served hot as finger food or alongside rice or vegetables for a casual meal.
Following the recommendation to maintain oil temperature and batter consistency ensures even cooking and optimal texture. Using an oil thermometer or deep fryer helps control heat accurately. The use of seltzer water contributes to a lighter batter texture, distinguishing these chicken fingers from standard fried varieties. For variations, seasoning adjustments in the batter or accompanying sauces can tailor the flavor profile as desired.
Ingredients
- 2 chicken breast boneless skinless
- 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
- The batter consistency is key: thicken by adding more flour or thin by adding more seltzer water for the right coating texture.
- Maintain oil temperature between 350 and 375°F for even cooking and a crisp crust; an oil thermometer is helpful if not using a deep fryer.
- Allow the chicken fingers to reach a rich golden color before removing them from the oil; this may take a few minutes after initial frying turns the batter white.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25chicken fingers
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Cholesterol | 5mg | 2% |
| Sodium | 150mg | 6% |
| Potassium | 35mg | 1% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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