Chinese Chicken Fingers
Introduction
Chinese Chicken Fingers are the ultimate takeout favorite—tender strips of chicken breast, coated in a crisp, golden batter, and served with your favorite sweet and sour sauce. What makes them truly irresistible is the contrast: crunchy on the outside, juicy and mild on the inside. Whether you’re serving them as an appetizer for a crowd or as a main dish with fried rice, these homemade chicken fingers are a sure-fire winner: simple, flavorful, and fun to make.
What Makes Chinese Chicken Fingers Crowd-Pleasers?
Unlike standard chicken strips, Chinese Chicken Fingers arrive with a thinner, lighter batter—more crisp than doughy—making them seriously addictive. Their clean, subtle seasoning lets you pair them with anything from hot mustard to signature sweet and sour sauce. Plus, homemade means you get fresh, piping-hot chicken fingers, straight from the oil or air fryer—no sogginess, no delivery fees.
The Secret to Perfectly Prepped Chicken Fingers
The key here is evenly sliced chicken breast. For consistent cooking and that classic restaurant shape, use a sturdy Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to slice the chicken into uniform strips. This ensures all your fingers cook at the same rate. Pat the chicken dry before dredging for a batter that clings beautifully and crisps perfectly.
Batter Basics: Achieving Crunch without Greasiness
The batter is simple—flour, cornstarch, baking powder, an egg, water, and just enough seasoning. For the crispiest chicken, mix the batter until smooth but not overworked, as this prevents a heavy coating. Chill the batter for 10 minutes before dipping; this secret weapon ensures a shatteringly light crust.
Frying and Air Fryer Options
For the traditional crunch, fry in a deep pan with 350°F oil, or take the lighter route by using an COSORI Air Fryer 9-in-1, Compact & Large 6-Qt, Grey. Either way, place a sheet of Reynolds Kitchens Brown Parchment Paper Roll on your tray or rack—this prevents sticking and keeps cleanup easy.
Serving Ideas for the Perfect Chinese Chicken Fingers Night
Pair these crisp chicken fingers with sticky rice, a trio of dipping sauces, or keep it classic with some simple stir-fried veggies. When packing leftovers or prepping ahead for a picnic, use the Bentgo Salad Container – 54 oz Bowl to keep chicken fingers fresh and separated from sauces or sides.
Nutritional Information and Serving Size
A single serving (about 4 chicken fingers) offers around 280 calories, with 20 grams of protein, and can be part of a balanced meal paired with steamed vegetables or a fresh salad. Enjoy in moderation—these are definitely meant for happy sharing!
Chinese Chicken Fingers Recipe Recap
Chinese Chicken Fingers combine the best of light, crispy batter and tender, juicy chicken, delivering a restaurant-worthy dish you can enjoy at home. Dip, share, and savor: they’re an anytime favorite guaranteed to satisfy.
Ingredients
Instructions
- Slice chicken breast into uniform strips using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for consistent thickness.
- In a mixing bowl, whisk flour, cornstarch, baking powder, salt, and white pepper. Make a well in the center, add the egg, water, and 1 tablespoon oil. Whisk until just smooth. Cover and chill in the fridge for 10 minutes.
- Pat chicken dry and dredge lightly in plain flour, shaking off extra.
- Heat oil in a deep nonstick SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch to 350°F. (For air-frying: line basket with a square of Reynolds Kitchens Brown Parchment Paper Roll and preheat your COSORI Air Fryer to 400°F.)
- Dip each chicken strip in chilled batter and carefully lay in oil or on parchment. Fry in batches, turning once, until golden (5–6 minutes); for air fryer, spray battered fingers with oil and air fry for 10–13 minutes, turning them at the halfway point.
- Drain cooked chicken fingers on a rack or paper towels. Serve immediately with dipping sauces of your choice, using a sectioned container like the Bentgo Salad Container for sauces if desired.
Cook and Prep Times
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes