Chinese chicken fingers are a delicious twist on a classic favorite. Crispy on the outside and tender on the inside these bites pack bold flavors inspired by traditional Chinese seasonings. They’re perfect for a quick snack or a crowd-pleasing appetizer.
We love how easy this recipe is to make at home with simple ingredients and a straightforward method. Whether you’re craving takeout or looking to impress guests these chicken fingers deliver satisfying crunch and savory taste every time. Plus they pair beautifully with a variety of dipping sauces.
Let’s dive into making these irresistible Chinese chicken fingers that bring authentic flavor and crispy perfection to your kitchen. You’ll want to keep this recipe in your go-to collection for easy flavorful meals and snacks.
Ingredients
To create perfectly crispy and flavorful Chinese Chicken Fingers, we need fresh, quality ingredients. Below is a detailed list to guide us through assembling everything for the chicken, marinade, and dipping sauce.
For the Chicken Fingers
- 1 ½ pounds boneless skinless chicken breasts, cut into strips
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 large eggs
- ½ cup cold water
- Vegetable oil, for frying (about 4 cups)
- Salt and pepper, to taste
For the Marinade
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- ½ teaspoon white pepper
- 1 teaspoon sesame oil
For the Dipping Sauce
| Ingredient | Quantity |
|---|---|
| Soy sauce | ¼ cup |
| Rice vinegar | 2 tablespoons |
| Sugar | 1 tablespoon |
| Minced garlic | 1 clove |
| Chili flakes (optional) | ¼ teaspoon |
| Toasted sesame seeds | 1 teaspoon |
| Scallions (finely chopped) | 1 tablespoon |
Each set of ingredients plays a crucial role in the taste and texture of our Chinese Chicken Fingers. The marinade infuses the chicken with authentic bold flavor, the batter ensures a crispy coating, and the dipping sauce adds a perfect blend of tangy, sweet, and spicy notes.
Equipment Needed
To make our Chinese Chicken Finger Recipe perfectly crisp and flavorful, having the right equipment is essential. Below is a detailed list of tools that will help us prep, marinate, fry, and serve with ease and precision.
- Cutting Board and Chef’s Knife
For slicing the boneless skinless chicken breasts into even strips. Consistent size ensures uniform cooking.
- Mixing Bowls
At least two bowls: one for mixing the marinade and another for the dry coating mixture of flour and cornstarch.
- Measuring Cups and Spoons
Accurate measurement of flour, cornstarch, soy sauce, rice vinegar, and spices is crucial for maintaining the authentic flavor balance.
- Whisk or Fork
To combine the marinade ingredients and dipping sauce thoroughly.
- Deep Fryer or Heavy-Bottomed Pot
For frying the chicken strips. A deep fryer ensures consistent oil temperature, but a heavy pot works well for deep frying with careful monitoring.
- Cooking Thermometer
To maintain the oil temperature at the ideal range of 350°F to 375°F (177°C to 190°C) for crispy golden chicken fingers without absorbing excess oil.
- Slotted Spoon or Spider Strainer
Perfect for safely lowering the chicken into hot oil and removing it when cooked without excess oil.
- Wire Rack and Baking Sheet
After frying, place the chicken fingers on a wire rack set over a baking sheet to drain excess oil and keep the coating crisp.
- Serving Platter or Plate
To present our crispy Chinese chicken fingers beautifully with dipping sauces.
| Equipment | Purpose |
|---|---|
| Cutting Board & Knife | Evenly slicing chicken strips |
| Mixing Bowls | Marinating and coating the chicken |
| Measuring Cups & Spoons | Precise ingredient measurement |
| Whisk/Fork | Blending marinades and sauces |
| Deep Fryer or Heavy Pot | Perfect frying of chicken fingers |
| Cooking Thermometer | Keeping oil temperature steady for crispness |
| Slotted Spoon/Spider | Safe removal of fried chicken |
| Wire Rack & Baking Sheet | Draining oil for maximum crispiness |
| Serving Platter | Attractive presentation of finished dish |
Having this equipment handy allows us to focus on flavor and texture, ensuring our Chinese Chicken Fingers come out golden, crispy, and irresistibly delicious each time.
Preparation
To create crispy and flavorful Chinese Chicken Fingers, proper preparation is key. Let’s walk through each step to set our recipe up for success.
Preparing the Chicken
Start by selecting boneless skinless chicken breasts for tender, juicy fingers. Follow these steps for perfect cuts:
- Pat the chicken breasts dry with paper towels to remove excess moisture.
- Using a sharp chef’s knife and a sturdy cutting board, slice the chicken into uniform strips approximately 3 inches long and ½ inch thick. Consistent size ensures even cooking.
- Place the chicken strips in a large mixing bowl ready for marinating.
| Chicken Finger Size | Measurement |
|---|---|
| Length | 3 inches |
| Thickness | ½ inch |
Making the Marinade
The marinade infuses the chicken with the authentic taste that defines our recipe. We use a blend of soy sauce, ginger, garlic, and Chinese five-spice powder for robust flavor. Follow these precise steps:
- In a medium bowl, combine:
- ¼ cup soy sauce
- 1 tablespoon grated fresh ginger
- 2 minced garlic cloves
- 1 teaspoon Chinese five-spice powder
- 2 teaspoons sesame oil
- Whisk the ingredients together until well blended.
- Add the chicken strips to the marinade, ensuring each piece is fully coated.
- Cover the bowl with plastic wrap or a lid and refrigerate for 30 minutes to 1 hour to maximize flavor absorption.
Tip: Marinating longer can deepen flavors but avoid going beyond 2 hours to keep the chicken’s texture optimal.
Preparing the Dipping Sauce
Our tangy and slightly spicy dipping sauce perfectly complements the crispy chicken fingers. Here’s how to make it fresh and vibrant:
- In a small bowl, mix together:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon finely chopped fresh chili flakes (adjust for heat preference)
- Stir until the sugar fully dissolves.
- Transfer the sauce to a serving bowl for dipping alongside our crispy chicken fingers.
| Dipping Sauce Ingredients | Quantity |
|---|---|
| Soy Sauce | 3 tablespoons |
| Rice Vinegar | 2 tablespoons |
| Sugar | 1 tablespoon |
| Chili Flakes | 1 teaspoon (optional) |
With the chicken perfectly prepped, marinated, and our dipping sauce ready, we’re set to move confidently into the frying step for irresistible Chinese Chicken Fingers.
Cooking Instructions
Follow these detailed steps to create crispy and flavor-packed Chinese chicken fingers that will impress everyone.
Marinating the Chicken
- Pat dry the boneless skinless chicken breasts using paper towels to remove excess moisture.
- Slice the chicken into uniform strips about 1 inch wide to ensure even cooking.
- In a mixing bowl, combine the following marinade ingredients for an authentic Chinese flavor profile:
| Ingredient | Amount |
|---|---|
| Soy sauce | 3 tablespoons |
| Fresh grated ginger | 1 teaspoon |
| Minced garlic | 2 cloves |
| Chinese five-spice | 1/2 teaspoon |
- Add the chicken strips to the marinade and toss to coat evenly.
- Cover the bowl and refrigerate for 30 minutes to 1 hour, allowing the flavors to deeply infuse the chicken.
“Marinating is key to unlocking authentic, savory notes in our Chinese chicken fingers.”
Coating the Chicken Fingers
- Prepare the coating mixture in a separate bowl by combining:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 cup |
| Cornstarch | 1/2 cup |
| Salt | 1/2 teaspoon |
| White pepper | 1/4 teaspoon |
- Mix the dry ingredients thoroughly to create a balanced and crispy coating.
- Remove the marinated chicken strips from the fridge, shaking off any excess marinade.
- Dredge each strip thoroughly in the flour-cornstarch mixture, pressing lightly to ensure an even and thick coating that will crisp beautifully.
- Place coated chicken fingers on a tray, allowing them to rest briefly for better adhesion.
Frying the Chicken Fingers
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to an ideal temperature of 350°F (175°C) using a cooking thermometer to maintain consistency.
- Fry the coated chicken fingers in small batches to prevent overcrowding, which can lower the oil temperature and affect crispiness.
- Cook each batch for 4 to 5 minutes or until the chicken turns golden brown and reaches an internal temperature of 165°F (74°C).
- Use a slotted spoon or tongs to transfer the fried chicken fingers to a wire rack or paper towels to drain excess oil.
- Allow them to rest for 2 minutes to maintain their crunch before serving with the prepared tangy dipping sauce.
“Optimal frying temperature and careful handling ensure the perfect crispy texture we strive for.“
By following these steps carefully, we guarantee a delicious, crispy, and flavorful dish you’ll want to make again and again.
Serving Suggestions
To elevate our Chinese Chicken Finger recipe, serving them with complementary sides and sauces is essential. Here are several ideas to maximize the flavor experience and presentation:
Perfect Dipping Sauces
Pairing the crispy chicken fingers with the right dipping sauce enhances every bite. We recommend:
- Sweet and Sour Sauce: Balances tangy and sweet flavors that complement the savory chicken.
- Spicy Szechuan Sauce: Adds a bold, fiery kick perfect for those who enjoy heat.
- Garlic Soy Dip: A savory, umami-rich option that mirrors the marinade flavors.
Tip: Serve sauces in small bowls placed around the platter for easy dipping access.
Ideal Side Dishes
Complement the chicken fingers with sides that offer texture contrast and color:
| Side Dish | Description | Why it Works |
|---|---|---|
| Steamed Jasmine Rice | Soft fluffy rice to soothe the palate | Balances crispy and spicy elements |
| Stir-Fried Vegetables | Crisp bell peppers, broccoli, and snap peas | Adds freshness and crunch |
| Asian Slaw | Shredded cabbage with sesame dressing | Brings a refreshing tangy crunch |
Presentation Ideas
- Arrange the chicken fingers in a fan shape on a platter to showcase their golden color.
- Garnish with sliced green onions or fresh cilantro for brightness.
- Sprinkle toasted sesame seeds over the dish to add a visual pop and subtle nutty flavor.
“Serving our Chinese Chicken Fingers alongside vibrant sides and flavorful dips turns a simple dish into an inviting feast.”
Beverage Pairings
To complete the meal, consider these beverages:
- Light Jasmine Tea for a subtle aromatic cleanse.
- Crisp Lager Beer to cut through the richness.
- Sparkling Water with a lime wedge for a refreshing palate reset.
By thoughtfully selecting dipping sauces, sides, presentation, and drinks, we create a dining experience that highlights the bold, crispy, and savory qualities of our Chinese Chicken Finger recipe perfectly.
Make-Ahead Tips
To streamline our cooking process and maximize flavor, here are essential Make-Ahead Tips for the Chinese Chicken Finger Recipe.
Marinate the Chicken in Advance
Marinating the chicken strips for at least 30 minutes up to overnight deeply infuses the meat with bold flavor notes from the soy sauce, ginger, garlic, and Chinese five-spice powder. For maximum convenience and taste:
- Place the chicken in an airtight container or resealable plastic bag.
- Refrigerate for 1 to 12 hours.
- Avoid marinating beyond 12 hours to prevent the meat from becoming mushy.
Prepare the Coating Dry Mix Ahead
We can save prep time by mixing the flour, cornstarch, and seasonings in a bowl the night before or several hours ahead. Store this dry mix in an airtight container or zip-top bag to maintain freshness.
Dipping Sauce Storage
The soy-based dipping sauce blends perfectly when refrigerated for at least 30 minutes before serving. Prepare it ahead and keep it chilled in a covered container. Add optional chili flakes just before serving for a spicy kick.
Frying and Reheating Tips
If we want to prepare the chicken fingers completely ahead:
- Fry the chicken as directed.
- Drain well on paper towels.
- Cool to room temperature.
- Store uncovered in the refrigerator to prevent sogginess for up to 24 hours.
To reheat and maintain crispiness, use a 375°F oven on a wire rack for 8-10 minutes until heated through.
Make-Ahead Timeline Summary
| Task | Timing Before Serving | Storage Method | Notes |
|---|---|---|---|
| Marinate Chicken | 30 min–12 hours | Airtight container | Do not exceed 12 hours |
| Mix Coating Dry Ingredients | Several hours or overnight | Airtight container | Keeps coating fresh and lump-free |
| Prepare Dipping Sauce | At least 30 minutes | Refrigerated container | Add chili flakes right before serving |
| Fry & Store Chicken | Up to 24 hours | Refrigerator (uncovered) | Reheat in oven for best crispiness |
By following these Make-Ahead Tips, we ensure the Chinese Chicken Fingers remain flavorful, crispy, and impressive — even when prepared in advance.
Conclusion
Making Chinese chicken fingers at home brings the perfect balance of crispy texture and bold flavors right to our kitchen. With simple ingredients and straightforward steps, it’s a recipe that fits both busy weeknights and special gatherings.
By experimenting with different dipping sauces and sides, we can easily tailor this dish to suit any occasion or craving. Plus, the make-ahead tips ensure we’re always ready to serve up something delicious without the stress.
This recipe is a great way to enjoy a favorite takeout treat with the satisfaction of homemade quality and flavor.
Frequently Asked Questions
What makes Chinese chicken fingers different from regular chicken fingers?
Chinese chicken fingers are marinated with soy sauce, ginger, garlic, and Chinese five-spice, then coated in a mix of flour and cornstarch. This gives them a unique, crispy texture and authentic Asian flavors compared to traditional versions.
Can I prepare the marinade in advance?
Yes, marinating the chicken for 30 minutes to 1 hour is ideal, but you can prepare the marinade and marinate the chicken up to a day in advance to enhance the flavor.
What is the best oil temperature for frying?
Maintain the oil temperature between 350°F and 375°F. This range ensures the chicken cooks properly and stays crispy without absorbing excess oil.
How do I keep the chicken fingers crispy if making ahead?
Fry the chicken fingers completely, then store them on a wire rack. Reheat in a hot oven or air fryer to retain crispiness before serving.
What dipping sauces pair well with Chinese chicken fingers?
A mix of soy sauce, rice vinegar, sugar, and optional chili flakes creates an ideal tangy, sweet, and spicy dipping sauce. You can also try sweet and sour or garlic mayo dips.
Are there any recommended sides for serving Chinese chicken fingers?
Serve with steamed rice, stir-fried vegetables, or simple Asian slaw to complement the flavors and complete the meal.
Can I bake the chicken fingers instead of frying?
While frying gives the best crispiness, baking can be a healthier alternative. Coat the chicken well and bake at a high temperature for about 20 minutes, flipping halfway.
What kitchen tools are essential for this recipe?
You need a cutting board, chef’s knife, mixing bowls, measuring cups and spoons, a deep fryer or heavy pot, a cooking thermometer, and tongs for safe handling.
How should I store leftover chicken fingers and sauce?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dipping sauce separate to maintain its fresh taste.
Can this recipe be made gluten-free?
Yes, substitute all-purpose flour with gluten-free flour and ensure soy sauce is gluten-free for a safe variation. Cornstarch is naturally gluten-free.