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Super Crispy Chinese Chicken Fingers Recipe

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These Chinese Chicken Fingers feature tender strips of chicken breast coated in a light, golden batter and deep-fried to a crisp perfection. The chicken is marinated to infuse a subtle savory flavor, complementing the delicate crunch of the exterior. Each bite offers a satisfying contrast between the juicy interior and the airy, crispy coating, making them an appealing appetizer or main course. They are typically served hot, often alongside a sweet and tangy dipping sauce.

Ingredients

Scale
  • For the Chicken:
  • 1.5 lbs boneless, skinless chicken breasts or tenderloins, cut into 1-inch strips
  • For the Marinade:
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/2 teaspoon white pepper
  • For the Batter:
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup cold water (or club soda for extra crispiness)
  • For Frying:
  • 4–6 cups vegetable oil or canola oil
  • For Serving (Optional Dipping Sauce):
  • Sweet chili sauce

Instructions

  1. **Marinate Chicken**: In a medium bowl, combine the chicken strips with soy sauce, grated fresh ginger, minced garlic, and white pepper. Toss to coat the chicken evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld.
  2. **Prepare Batter**: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined. In a separate small bowl, whisk the egg with the cold water. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. A few small lumps in the batter are acceptable; avoid overmixing.
  3. **Heat Oil**: Pour the vegetable or canola oil into a large, heavy-bottomed pot or Dutch oven, ensuring the oil is at least 3 inches deep. Heat the oil over medium-high heat to a temperature of 350-375°F (175-190°C). Use a kitchen thermometer to accurately monitor the oil temperature.
  4. **Batter and Fry**: Working in small batches to avoid overcrowding, dip each marinated chicken strip into the prepared batter, allowing any excess batter to drip off. Carefully lower the battered chicken into the hot oil.
  5. **Cook**: Fry the chicken for 4-6 minutes, turning occasionally, until it is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
  6. **Drain**: Using a slotted spoon or tongs, remove the cooked chicken fingers from the oil and transfer them to a wire rack set over a baking sheet lined with paper towels to drain any excess oil.
  7. **Serve**: Serve the Chinese Chicken Fingers hot, accompanied by sweet chili sauce or your preferred dipping sauce.

Notes

Maintain the oil temperature between 350-375°F (175-190°C) for optimal crispiness and even cooking.

Do not overcrowd the pot when frying, as this can lower the oil temperature and result in soggy chicken. Fry in small batches.

For an even crispier batter, substitute cold club soda for plain water.

These chicken fingers are best enjoyed immediately after frying.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer for best texture.

Nutrition

Find it online: https://cooksillo.com/super-crispy-chinese-chicken-fingers-recipe/