Chinese chicken fingers Recipe
Chinese Chicken Fingers are crispy on the outside and tender on the inside. Perfect for snacks, appetizers, or a main course, these chicken fingers are easy to make and packed with flavor. The secret lies in the light batter made with flour, cornstarch, and seasoning, fried to golden perfection.
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.