How To Make Chinese Chicken Fingers

How to Make Delicious Chinese Chicken Fingers: A Step-by-Step Guide

Are you craving crispy, flavorful Chinese chicken fingers? This comprehensive guide will walk you through making this popular dish at home, from prepping the chicken to achieving that perfect golden-brown crust. Get ready to impress your family and friends with your culinary skills!

Ingredients You'll Need:

This recipe yields approximately 4 servings. Adjust quantities as needed for larger or smaller batches.

• For the Chicken:

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch strips
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder (for extra crispiness!)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ginger powder

• For the Batter:

  • 1 large egg, lightly beaten
  • 1/4 cup milk or water (milk adds richness)

• For Frying:

  • 2 cups vegetable oil (or your preferred high-heat oil)

• For the Sauce (Optional, but highly recommended!):

  • 1/4 cup sweet chili sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil

Step-by-Step Instructions:

Preparing the Chicken:

1. Cut the Chicken: Cut the chicken breasts into even-sized strips. Consistency in size ensures even cooking.
2. Season the Chicken: In a large bowl, combine the cornstarch, flour, baking powder, salt, pepper, garlic powder, and ginger powder. Add the chicken strips and toss until they are evenly coated.

Creating the Batter and Breading:

1. Prepare the Batter: In a separate bowl, whisk together the beaten egg and milk (or water).
2. Coat the Chicken: Dip each chicken strip into the egg mixture, ensuring it's fully coated. Then, dredge the chicken strip back into the dry cornstarch mixture, pressing gently to ensure it adheres well. This double coating contributes to extra crispiness.

Frying the Chicken Fingers:

1. Heat the Oil: Heat the vegetable oil in a large skillet or wok over medium-high heat. The oil is ready when a small pinch of the dry coating sizzles immediately upon contact.
2. Fry the Chicken: Carefully add the chicken strips to the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary to maintain the oil temperature.
3. Cook to Perfection: Fry for about 4-5 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
4. Drain the Chicken: Remove the cooked chicken fingers from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.

Making the Sauce (Optional):

1. Combine Ingredients: In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, and sesame oil.

Serving Your Delicious Creation:

1. Serve Immediately: Serve the crispy chicken fingers hot, dipping them in the sauce (if using). Enjoy!

Tips for Extra Crispy Chicken Fingers:

• Don't overcrowd the pan: Overcrowding lowers the oil temperature, resulting in soggy chicken.
• Use a thermometer: Check the internal temperature of the chicken to ensure it's cooked thoroughly.
• Let the chicken rest: Allow the chicken to rest for a few minutes after frying to allow the juices to redistribute. This results in more tender chicken.
• Experiment with flavors: Add other spices like paprika, cayenne pepper, or five-spice powder to customize the flavor.

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