If you crave a mix of crunch and tenderness, these Chinese Chicken Fingers offer the best of both worlds. Coated in a flavorful batter and fried to golden perfection, they promise a delightful texture and a juicy bite every time. Perfect for sharing or indulging on your own, this recipe brings a little piece of takeout magic straight to your kitchen.
Steps
- In a large bowl, combine the self-rising flour, cornstarch, salt, and sugar by sifting and mixing well.
- Gradually pour in the seltzer water, stirring until the mixture is slightly thicker than pancake batter. Adjust with more seltzer or flour if necessary.
- Slice the chicken breasts into strips and season them with salt.
- Dip each chicken strip into the prepared batter, ensuring it is thoroughly coated.
- Preheat the deep fryer and carefully place the battered chicken strips into the hot oil. Fry for approximately 10 minutes until they achieve a golden brown color.
- Remove the chicken fingers from the oil, drain any excess, and serve warm with sweet and sour sauce.
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
FAQ
- What is the key to achieving crispy Chinese chicken fingers?
- The secret to achieving crispy Chinese chicken fingers lies in using self-rising flour, which contains a leavening agent that helps create a crunchy and satisfying texture.
- How can I make self-rising flour at home?
- To make self-rising flour at home, combine 1 + 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of all-purpose flour.
- What should I do if the batter is too thick or too thin?
- If the batter is too thick, add more seltzer water to thin it out. If it’s too thin, add a bit more flour until you reach the desired consistency, which should be slightly thicker than pancake batter.
- What is the ideal oil temperature for frying chicken fingers?
- The ideal oil temperature for frying the chicken fingers is between 350 and 375 degrees Fahrenheit. Use an oil thermometer to monitor the temperature if you’re not using a deep fryer.
- How long should I cook the chicken fingers in the fryer?
- Cook the chicken fingers in the preheated deep fryer for about 10 minutes until they achieve a golden brown color. They will initially appear white before browning, so patience is key to achieving the right texture.
Tips
- Ensure Consistency in Batter: Aim for a batter that is slightly thicker than pancake batter. Adjust by adding more self-rising flour for thickness or more seltzer water to thin it out.
- Monitor Oil Temperature: If you’re not using a deep fryer, use an oil thermometer to gradually heat the oil to between 350 and 375 degrees Fahrenheit for optimal frying.
- Patience with Frying: When frying, the chicken might remain white for a while before turning golden brown. Patience is key to achieving that perfect crispy texture.
- Self-Rising Flour Substitute: If you don’t have self-rising flour, make your own by adding 1 + 1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup of all-purpose flour.
Equipment
- Deep Fryer – Essential for frying the chicken fingers to achieve the perfect golden brown color.
- Oil Thermometer – Necessary if you’re not using a deep fryer to ensure the oil reaches the correct temperature range (350-375 degrees F).
- Large Mixing Bowl – Useful for combining the ingredients and ensuring the batter is mixed well.
