Chinese chicken fingers are crispy on the outside and tender on the inside, making them a crowd-pleasing choice. Whether you’re enjoying them as a snack or part of a meal, these chicken fingers are easy to make and packed with flavor. In this article, you’ll find everything you need to create the perfect batch—from the ingredients to step-by-step instructions and tips for success. Let’s get started!
Why We Love This Chinese Chicken Fingers Recipe
Chinese chicken fingers are a dish that has it all—crunchy, juicy, flavorful, and easy to prepare. Here’s why you’ll love making this recipe:
Perfectly Crispy Texture: The batter creates a crisp coating around the tender chicken, giving you the satisfying crunch that everyone craves.
Tender and Juicy Chicken Inside: Unlike many other fried chicken recipes that can be dry, the inside of the chicken remains tender, juicy, and full of flavor.
Versatile Dish: Chinese chicken fingers work well as a snack, appetizer, or even as the star of a main course. Serve them with a side of fried rice or vegetables for a full meal.
Bold Flavors: The batter is infused with just the right amount of seasoning, delivering a savory flavor that pairs beautifully with a variety of dipping sauces.
Simple and Quick to Make: You don’t need to be a culinary expert to make these chicken fingers. With easy-to-follow instructions and basic ingredients, you’ll have a restaurant-quality dish ready in no time.
Customizable: You can adjust the spice level, flavors, and even the frying method based on your preferences.
So whether you’re cooking for yourself or sharing with loved ones, Chinese chicken fingers are guaranteed to satisfy every time. Let’s explore how you can bring this simple yet flavorful recipe to life in your own kitchen.
Ingredients
Before you start, make sure you have everything you need to create the perfect batch of Chinese chicken fingers. Here’s what you’ll need:
- 2 lbs chicken breast (cut into strips, approximately 1 inch wide) – 907 g
- 1 cup all-purpose flour – 120 g
- 1 cup cornstarch – 120 g
- 2 large eggs – approximately 100 g
- ½ cup cold water – 120 ml
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon white pepper
- ½ teaspoon salt
- Oil for deep frying (use vegetable, canola, or peanut oil)
These ingredients will form the base for the perfect crispy coating and tender chicken that’s sure to be a hit at your next gathering. You’ll also need a thermometer to monitor the oil temperature during frying to ensure the chicken turns out crispy and golden without being undercooked or overcooked.
How to Make Chinese Chicken Fingers
Step 1: Prepare the Chicken
Start by cutting your chicken breasts into strips. Each strip should be about 1 inch wide to ensure even cooking. If you prefer bite-sized pieces, feel free to cut the strips into smaller chunks. You can also remove the chicken’s skin if you prefer, although leaving the skin on adds extra flavor and helps the batter adhere better.
Step 2: Make the Batter
In a mixing bowl, combine the flour, cornstarch, garlic powder, white pepper, and salt. These dry ingredients will form the backbone of the crispy coating. Gradually whisk in the eggs and cold water to create a smooth, thick batter. The consistency should be thick enough to coat the back of a spoon but not so thick that it drips off the chicken when dipped.
The cold water is crucial for achieving that crispy texture. It helps the batter form small bubbles, giving the chicken fingers that signature crunch. The baking powder also contributes to the lightness and crispiness of the batter.
Step 3: Heat the Oil
Heat a deep pot or frying pan with enough oil to fully submerge the chicken. You’ll need around 2-3 inches of oil in the pan. To ensure the oil is at the right temperature, use a thermometer to bring it to 350°F (175°C). If the oil is too hot, the batter could burn before the chicken is cooked through, while oil that’s too cool may result in greasy chicken. the chicken will become greasy and soggy.
Step 4: Coat the Chicken
Dip each chicken strip into the batter, making sure it’s fully coated. Before adding the chicken to the hot oil, let any excess batter drip off. Don’t overcrowd the pan; fry the chicken in batches to maintain the temperature of the oil and ensure each piece cooks evenly.
Step 5: Fry the Chicken
Fry the chicken for about 3-4 minutes per batch or until the chicken is golden brown and crispy. You can check the chicken’s doneness by cutting a piece in half to make sure the inside is no longer pink. Don’t forget to turn the chicken occasionally for even frying.
Step 6: Drain and Serve
Once fried, remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil. This will help maintain the crispiness. Serve the chicken immediately with your favorite dipping sauce.
Expert Tips for the Perfect Chinese Chicken Fingers
Here are some expert tips to help elevate your chicken fingers to the next level:
- Maintain Oil Temperature: Consistent oil temperature is key to achieving crispy chicken fingers. Use a thermometer to monitor the oil, ensuring it stays at 350°F throughout frying. If the oil is too hot, the coating may scorch, while oil that’s too cool will cause the chicken to soak up excess oil.
- Use Cold Water: Cold water helps create a batter that’s light and crispy. You can even chill the batter in the fridge for 15-20 minutes before dipping the chicken for an extra crunchy result.
- Don’t Overcrowd the Pan: Fry the chicken in small batches to prevent overcrowding, which lowers the oil temperature and results in soggy chicken fingers.
- Double Fry for Extra Crispiness: For an ultra-crispy texture, consider frying the chicken twice. After the first fry, let the chicken rest for 2-3 minutes, then fry again for another 1-2 minutes until golden brown.
- Try Marinating the Chicken: For added flavor, marinate the chicken strips in a mixture of soy sauce, sesame oil, garlic, and ginger for 30 minutes before battering. This extra step will infuse the chicken with additional depth and flavor.
Common Mistakes to Avoid
Overbattering: If the batter is too thick, it can result in a heavy coating. Make sure to achieve a smooth batter consistency that lightly coats the chicken, giving you that perfect crispy texture in your Chinese chicken fingers.
Underheating or Overheating the Oil: If the oil isn’t hot enough, the chicken will absorb too much oil and become greasy. If it’s too hot, the batter will burn before the chicken cooks through. Aim for an oil temperature of 350°F to get that ideal crispiness for your Chinese chicken fingers.
Frying Too Many Pieces at Once: Overcrowding the pan will lower the oil temperature, resulting in soggy chicken. Always fry in small batches to keep your Chinese chicken fingers crispy and delicious.
Skipping the Draining Step: After frying, make sure to place the chicken on a wire rack or paper towel to drain any excess oil. This ensures that the coating remains crispy and your Chinese chicken fingers stay light and crunchy.
Variations to Try
While this recipe is delicious on its own, there are plenty of ways to add your own spin:
Spicy Chinese Chicken Fingers: Add chili powder or Szechuan peppercorns to the batter for a spicy kick. You can also mix a bit of chili sauce into your dipping sauce for an added layer of heat.
Gluten-Free Version: Replace the all-purpose flour with a gluten-free flour blend or rice flour. This creates a crispier texture, perfect for those following a gluten-free diet.
Sweet and Savory Chinese Chicken Fingers: Drizzle a bit of honey or teriyaki sauce over the fried chicken to add a sweet and savory flavor. You can also sprinkle sesame seeds for added texture.
Air-Fried Chicken Fingers: For a healthier version, try air-frying the chicken instead of deep frying. Coat the chicken with a light layer of oil and air-fry at 400°F for about 12-15 minutes, flipping halfway through.
Serving Suggestions
Chinese chicken fingers are incredibly versatile when it comes to serving options. Here are a few ideas to take your meal to the next level:
With Dipping Sauces: Serve with a variety of dipping sauces such as sweet and sour sauce, honey mustard, or garlic soy sauce.
As Part of a Main Course: Serve alongside steamed rice, stir-fried vegetables, or a fresh salad for a well-rounded meal.
For a Party Platter: Arrange the chicken on a large platter with fresh vegetables and dipping sauces for a fun and interactive appetizer.
In a Wrap: Wrap the chicken fingers in lettuce or tortillas with some Asian-style slaw and drizzle with your favorite sauce for a delicious handheld meal.
How to Store Chinese Chicken Fingers
Storing your Chinese chicken fingers properly ensures they stay crispy and delicious for the next meal. Here’s how you can store them and enjoy them later:
1. Storing Leftovers:
If you have leftover Chinese chicken fingers, allow them to cool down to room temperature before storing them. Hot food can create condensation in the storage container, which can make the chicken soggy. Once cooled, transfer the chicken fingers into an airtight container. Make sure the container is sealed properly to prevent moisture from getting in, which could affect the crispiness.
2. Refrigeration:
Place the container of chicken fingers in the refrigerator, where they can stay fresh for up to 3-4 days. Make sure to consume them within this timeframe to ensure they remain safe to eat and maintain their best quality. For reheating, avoid microwaving, as it can make the breading soggy. Instead, reheat them in the oven or air fryer to maintain the crispy texture. Preheat your oven to 375°F (190°C) and bake the chicken for 10-15 minutes, or use the air fryer at 350°F (175°C) for 5-7 minutes.
FAQs About Chinese Chicken Fingers
Why are Chinese chicken fingers so good?
Chinese chicken fingers are loved for their crispy texture and juicy, tender chicken inside. The secret lies in the batter—its combination of flour and cornstarch creates an incredibly crunchy coating, while the chicken itself is tender and flavorful. The subtle seasoning, along with the deep-frying technique, gives them that unique savory flavor that keeps people coming back for more.
Why are they called chicken fingers?
The name “chicken fingers” comes from the way the chicken is cut into long, narrow strips that resemble fingers. It’s a term often used for any type of chicken served in this shape, especially when it’s battered and fried. These strips are easy to eat with your hands, making them a popular choice for both kids and adults alike.
How do the Chinese get their chicken so tender?
Chinese cooking techniques often focus on tenderizing the meat through methods like marinating and quick stir-frying. In the case of Chinese chicken fingers, marinating the chicken in a mixture of soy sauce, ginger, and other ingredients helps break down the muscle fibers and infuse flavor, making the chicken tender. Additionally, deep-frying the chicken quickly at a high-temperature seals in the juices, preventing it from drying out.
Why is Chinese fried chicken so crispy?
The crispiness of Chinese fried chicken is achieved through the use of cornstarch in the batter, which creates a lighter, crispier texture compared to regular flour. The oil temperature also plays a key role—frying the chicken at the right temperature ensures the coating cooks fast, forming a crunchy, golden exterior while keeping the chicken inside tender and juicy.
What’s the difference between chicken tenders and chicken fingers?
The main difference between chicken tenders and chicken fingers is the cut of meat. Chicken tenders refer to the specific tenderloin muscle of the chicken, which is naturally more tender. Chicken fingers, on the other hand, are typically made from chicken breasts cut into strips. Both can be breaded and fried, but the texture of chicken tenders is usually slightly more delicate, while chicken fingers have a more substantial bite.
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Chinese chicken fingers Recipe
Ingredients
- 2 lbs chicken breast cut into strips, approximately 1 inch wide – 907 g
- 1 cup all-purpose flour – 120 g
- 1 cup cornstarch – 120 g
- 2 large eggs – approximately 100 g
- ½ cup cold water – 120 ml
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon white pepper
- ½ teaspoon salt
- Oil for deep frying use vegetable, canola, or peanut oil
Instructions
Step 1: Prepare the Chicken
- Cut the chicken breasts into 1-inch strips. You can also opt to cut them into smaller chunks, depending on your preference. Remove the skin if you like, but leaving it on helps the batter stick better.
Step 2: Make the Batter
- Mix flour, cornstarch, garlic powder, white pepper, and salt in a bowl. Gradually add eggs and cold water to form a thick batter. It should coat the back of a spoon but not drip off the chicken.
Step 3: Heat the Oil
- Pour enough oil into a deep pan to fully submerge the chicken. Use a thermometer to bring the oil to 350°F (175°C). This ensures the chicken cooks properly without being greasy.
Step 4: Coat the Chicken
- Dip each chicken strip into the batter, letting the excess drip off. Avoid overcrowding the pan to keep the oil temperature stable.
Step 5: Fry the Chicken
- Cook the chicken for 3-4 minutes, or until it turns golden brown and crispy. Cut a piece open to check that it’s fully cooked.
Step 6: Drain and Serve
- Take the chicken out of the oil and set it on a wire rack or paper towels to remove excess oil. Serve with your favorite dipping sauce.