Crispy, Juicy Chinese Chicken Fingers Recipe

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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

  1. In a large bowl, combine the self-rising flour, cornstarch, salt, and sugar by sifting and mixing well.
  2. Gradually pour in the seltzer water, stirring until the mixture is slightly thicker than pancake batter. Adjust with more seltzer or flour if necessary.
  3. Slice the chicken breasts into strips and season them with salt.
  4. Dip each chicken strip into the prepared batter, ensuring it is thoroughly coated.
  5. 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.
  6. 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.

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