Name: Chinese Chicken Fingers Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
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

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Introduction

These Chinese Chicken Fingers are crispy, golden, and perfect for a flavorful snack or meal. With a light, crunchy batter and tender chicken inside, they pair beautifully with sweet and sour sauce and vegetable fried rice. A great way to enjoy a classic takeaway favorite at home.

A basket lined with white paper holds about ten pieces of golden-brown fried chicken nuggets. The nuggets have a crispy, slightly rough texture and vary in shape and size, showing a crunchy outer layer with some darker spots. Behind the basket, a small white bowl filled with an orange dipping sauce sits on a white marbled surface, slightly blurred in the background. The scene is lit with natural light, highlighting the warm colors and crispy details of the nuggets. Photo taken with an iphone --ar 4:5 --v 7

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 (for frying)

Instructions

Step 1: In a large bowl, sift together the self-rising flour, cornstarch, salt, and sugar until well combined.
Step 2: Gradually add the seltzer water to the dry ingredients, mixing gently until the batter reaches a thickness slightly thicker than pancake batter. Adjust with more seltzer water or flour if necessary.

Step 3: Cut the chicken breasts into strips and sprinkle them lightly with salt for added flavor.
Step 4: Dip each chicken strip thoroughly into the batter, ensuring it is completely coated.
Step 5: Carefully lower the battered chicken pieces into preheated canola oil (deep fryer or heavy pot) and fry for about 10 minutes. The chicken will initially appear white—wait patiently until they turn a rich, golden brown.

Step 6: Remove from oil and drain on paper towels. Serve hot with vegetable fried rice and sweet and sour sauce for a complete meal.

Tips & Variations

Use seltzer water cold and fresh to keep the batter light and crispy.
For extra flavor, marinate the chicken strips in a little soy sauce and garlic before battering.

Try swapping canola oil for peanut or vegetable oil depending on your preference or availability.
Adjust salt in the batter according to taste, especially if your dipping sauce is salty.

Storage

Store leftover chicken fingers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to keep them crispy. Avoid microwaving as it may make the batter soggy.

How to Serve

A golden-brown fried food piece with a crispy texture is partially dipped into a thick, glossy orange sauce inside a small white ramekin. The fried item shows slight specks of seasoning and has a bubbly, crunchy coating. The ramekin sits on a pale blue cloth, and the setting includes a soft, white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these chicken fingers instead of frying?

While frying gives the best crispy texture, you can bake them at 400°F (200°C) for about 20-25 minutes, flipping halfway. They will be less crispy but still tasty.

What is the purpose of seltzer water in the batter?

Seltzer water adds lightness and helps create a crisp, airy batter when fried, resulting in the signature crunchy texture.