Key Takeaways:
- Perfect crispy coating that stays crunchy even after cooling
- Restaurant-quality sauce made from pantry ingredients
- Simple 4-step process anyone can master
- Serves 4 people generously
Why Make Chinese Chicken Fingers at Home?
Ever ordered Chinese chicken fingers from your local takeout spot and wished you could make them at home? I’ve cracked the code to creating these golden, crispy delights right in your kitchen. This recipe serves 4 people and costs less than ordering out.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
What You’ll Need
Kitchen Tools
- Large bowl for marinating
- 2 medium bowls for coating
- Deep pot or wok
- Thermometer
- Paper towels
- Tongs
- Cooling rack
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Whisk
- Small bowl for sauce
Ingredients
For the Chicken:
- 2 pounds boneless chicken breasts, cut into 1-inch strips
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon white pepper
- Oil for frying (about 4 cups vegetable or canola oil)
For the Sauce:
- ½ cup ketchup
- ¼ cup rice vinegar
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
Substitutions
- Chicken thighs work instead of breasts
- Potato starch can replace cornstarch
- Apple cider vinegar works in place of rice vinegar
- Maple syrup can substitute for honey
Step-by-Step Instructions
1. Preparation Phase (15 minutes)
A. Setting Up Your Workspace
- Clear and clean your counter space
- Lay out all ingredients and tools
- Line a large baking sheet with paper towels
- Place a cooling rack on top of another baking sheet
B. Preparing the Chicken
- Remove chicken from packaging and pat dry with paper towels
- Place chicken on cutting board
- Trim away any visible fat
- Cut chicken into strips:
- First, slice breasts horizontally into ½-inch thick pieces
- Then cut these pieces into 1-inch wide strips
- Make all strips similar size for even cooking
- You should get about 6-8 strips per breast
C. Setting Up Coating Station
- Beat eggs in first medium bowl:
- Crack eggs into bowl
- Add 2 tablespoons water
- Whisk until completely blended
- Mix dry coating in second medium bowl:
- Add flour
- Add cornstarch
- Add salt and white pepper
- Whisk until well combined
2. Coating Process (10 minutes)
A. Coating the Chicken
- Pick up one chicken strip with your left hand (this is your “wet” hand)
- Drop it in the egg mixture and coat completely
- Lift it out, letting excess egg drip off
- Drop it into the flour mixture
- Using your right hand (your “dry” hand), cover the strip with coating
- Gently shake off excess
- Place on a clean plate
- Repeat with all strips
- Let coated strips rest 5 minutes before frying
Important: Keep one hand for wet ingredients and one for dry to avoid creating paste on your fingers
3. Frying Process (15 minutes)
A. Preparing the Oil
- Fill pot or wok with oil:
- Pour to depth of 3 inches
- Never fill more than halfway
- Clip thermometer to side of pot
- Heat oil:
- Set heat to medium-high
- Wait until thermometer reads 350°F
- This takes about 5-7 minutes
B. Frying the Chicken
- Test oil with a small piece of coating:
- Drop in bit of flour mixture
- Should sizzle and rise immediately
- Add chicken pieces:
- Carefully lower 4-5 pieces into oil
- Use tongs
- Don’t drop from high up
- Place away from you to avoid splashes
- Cook each batch:
- Fry 3-4 minutes per side
- Look for golden brown color
- Gently flip once during cooking
- Internal temperature should reach 165°F
- Remove and drain:
- Lift pieces with tongs
- Place on prepared cooling rack
- Don’t stack pieces
4. Sauce Preparation (5 minutes)
- Combine sauce ingredients:
- Measure all ingredients into small bowl
- Whisk until completely smooth
- No ketchup lumps should remain
- Adjust consistency:
- If too thick, add 1 tablespoon water
- If too thin, add 1 tablespoon ketchup
5. Final Steps
- Let chicken rest 3-5 minutes before serving
- Place on serving plate:
- Arrange pieces without overlapping
- Put sauce in small bowl on side
- Garnish with chopped green onions if desired
Troubleshooting Tips
Coating Falls Off?
- Pat chicken completely dry
- Let coated pieces rest 5 minutes
- Maintain oil temperature
Not Crispy?
- Oil wasn’t hot enough
- Too many pieces fried at once
- Need to drain better
Storage & Reheating
- Store in airtight container
- Keeps 3 days in fridge
- Reheat in oven at 375°F
- Avoid microwave (gets soggy)
Safety Notes
- Oil should never fill more than halfway
- Keep fire extinguisher nearby
- Use long tongs for frying
- Never leave hot oil unattended
- Keep children and pets away from cooking area
- Turn pot handle inward to prevent accidents
Pro Tips
- Double-coat for extra crunch
- Let rest 5 minutes before serving
- Serve sauce on side
- Cut against the grain
- If oil starts smoking, remove from heat immediately
- Keep a lid nearby in case of oil fire
Note: This recipe contains common allergens including eggs and wheat flour. Please check all ingredients if you have dietary restrictions.
