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!
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- 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
I’m just about to try this recipe but I have one question. Do you put the 1 1/2 tsp. salt in with the dry ingredients or is that the salt you sprinkle on the chicken?
Hi Adrienne! The salt is a dry ingredient that’s combined in step 1 🙂
This is perfect- I can no longer eat Chinese food takeout due to a later-in-life shrimp allergy. I was desperate for a recipe that tasted as good, and this one fits the bill! Thank you!
I’m so happy to hear that you are able to enjoy this Kate!! Thank you so much for taking the time to leave a review, you’re the best!! -Stephanie
I’m from NH and grew up with these and massive chicken wings that I can’t find in MI, WI or CO.
I’m from NH too! Thanks so much for taking the time to leave a review Michelle!❤️
Oh yes I know what you’re talking about! I didn’t know the wings were regional too!!
I’ve been missing Chinese food from the northeast and this recipe nails it! Fantastic and hit the spot. Was just like I remember. Thank you! My whole family loved them.
I’m SO happy to hear that Sarah! I can imagine the void- I LOVE having access to these in our town and I’m glad that you can replicate it at home! Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie
Outstanding! Every bit as good as take out!!!!
Thank you
That makes me so happy Stephanie, thanks so much!❤️
I’ve made these twice and they were perfect both times! My entire family loves them. 🙂 thanks for the great recipe!!
You’re very welcome Amanda, I’m so happy this one’s a hit in your house! Thanks for taking the time to leave a review!💕
WHAT ARE THE INGREDIENTS FOR YOUR SWEET SAUR SAUCE?
Hi Gil, I don’t have a sweet and sour sauce recipe at this time.
I’m here in Texas and have eaten chicken fried in this kind of batter in multiple Chinese restaurants. I can’t say that every Chinese restaurant in the state of Texas uses this type of batter for their chicken but I’ve personally never been in one that didn’t. Although sweet n sour sauce is usually the norm that’s paired with it here.
Nice! I’ve never had the Chinese food in Texas but I’m glad to hear that the batter options are on point! 😉 hahaha!
Here in Northern Texas, Wichita Falls and even DFW. We have not been able to find Chinese food even close to that of the North East. Boneless Ribs, Beef Teriyaki, Pork Fried Rice (Dark) and Egg Foo Young, just to name a few ….We so miss it! I hope this recipe tastes like home!
I TOTALLY feel your pain!! That must hurt! I’d love to know what you think of it Jocelyn!! 🙂