Chinese chicken fingers bring a delicious twist to classic chicken fingers with bold flavors and a crispy texture that’s hard to resist. Inspired by traditional Chinese cooking techniques, this recipe combines tender chicken strips with a savory marinade and a crunchy coating that’s perfect for dipping.
Ingredients
To create authentic Chinese chicken fingers, we carefully select ingredients that enhance both flavor and texture. Each component plays a vital role—from the aromatic marinade to the crispy breading and the tangy dipping sauce.
For the Chicken Marinade
Marinating is key to infusing the chicken fingers with the classic Chinese flavors and ensuring tenderness.
- 1 lb chicken breast, cut into 3-inch strips
- 2 tablespoons soy sauce (preferably light soy sauce for balanced saltiness)
- 1 tablespoon Shaoxing wine (Chinese cooking wine)
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, minced
- 2 cloves garlic, minced
- 1/2 teaspoon white pepper
- 1 teaspoon cornstarch
For the Breading
A precise breading mixture gives the chicken its distinctive crispy, golden exterior.
- 1 cup all-purpose flour
- 1/2 cup cornstarch (for extra crunch)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1 large egg, beaten
- 1/2 cup cold water
For the Dipping Sauce
Our signature dipping sauce balances sweet, sour, and savory elements that perfectly complement the chicken fingers.
| Ingredient | Measurement |
|---|---|
| Soy sauce | 3 tablespoons |
| Rice vinegar | 2 tablespoons |
| Hoisin sauce | 1 tablespoon |
| Honey | 1 tablespoon |
| Toasted sesame oil | 1 teaspoon |
| Chili flakes (optional) | 1/4 teaspoon |
| Fresh green onion, chopped | 1 tablespoon |
Mix all dipping sauce ingredients thoroughly before serving to let the bold flavors meld beautifully with our crispy Chinese chicken fingers.
Equipment Needed
To make our Chinese Chicken Fingers perfectly crispy and flavorful, having the right equipment is essential. Here’s what we recommend using to achieve the best results:
- Mixing Bowls
Use at least two medium-sized bowls: one for the marinade and another for the breading mixture. This keeps flavors separate and ensures an even coating.
- Whisk
A whisk helps blend the marinade and breading ingredients smoothly, preventing lumps and incorporating air for a lighter texture.
- Sharp Chef’s Knife
For cutting the chicken into uniform strips to ensure even cooking and crispy coating.
- Cutting Board
A clean, sturdy surface specifically designated for raw chicken prep to maintain hygiene.
- Measuring Cups and Spoons
Precision matters when combining ingredients like soy sauce, cornstarch, and spices.
- Deep Fryer or Heavy-bottomed Pot
For frying the chicken fingers. A heavy pot helps maintain consistent oil temperature which is key for crispiness without greasiness.
- Candy or Deep-fry Thermometer
Monitoring oil temperature keeps it steady at 350°F to 375°F (175°C to 190°C), ensuring optimal frying.
- Wire Rack and Baking Sheet
After frying, place chicken fingers on a wire rack set over a baking sheet to drain excess oil and keep the coating crisp.
- Slotted Spoon or Tongs
For safely removing chicken strips from hot oil without breaking the crust.
- Small Sauce Bowls
To serve the signature dipping sauce alongside the chicken fingers.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Marinade preparation and breading coating |
| Whisk | Combining marinade and batter ingredients smoothly |
| Chef’s Knife | Cutting chicken breast into uniform strips |
| Cutting Board | Safe and clean surface for raw chicken prep |
| Measuring Cups/Spoons | Accurate measurement of marinade and breading |
| Deep Fryer or Pot | Frying chicken fingers to crispy perfection |
| Thermometer | Maintaining consistent oil temperature |
| Wire Rack & Baking Sheet | Draining excess oil and preserving crispiness |
| Slotted Spoon/Tongs | Handling fried chicken safely |
| Sauce Bowls | Serving dipping sauce elegantly |
Using this essential equipment list helps us streamline the cooking process while ensuring our Chinese Chicken Fingers come out crunchy, flavorful, and restaurant-quality every time.
Instructions
Follow these clear and precise steps to create perfectly crispy and flavorful Chinese Chicken Fingers that everyone will love.
Prep the Chicken
- Start with 1 lb of boneless skinless chicken breasts.
- Using a sharp chef’s knife, cut the chicken into uniform finger-sized strips, about 1/2 inch wide and 3 inches long.
- Place the chicken strips in a clean mixing bowl and set aside.
Marinate the Chicken
- In a medium bowl, combine the marinade ingredients:
| Ingredient | Quantity |
|---|---|
| Soy sauce | 2 tablespoons |
| Shaoxing wine | 1 tablespoon |
| Sesame oil | 1 teaspoon |
| Fresh ginger (minced) | 1 teaspoon |
| Garlic (minced) | 1 teaspoon |
| White pepper | 1/4 teaspoon |
| Cornstarch | 1 tablespoon |
- Whisk the marinade together until smooth.
- Add the chicken fingers to the marinade and toss to coat thoroughly.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the chicken to absorb the bold Chinese flavors.
Prepare the Breading Station
- In a large mixing bowl, combine the dry breading ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3/4 cup |
| Cornstarch | 1/4 cup |
| Baking powder | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| White pepper | 1/4 teaspoon |
- In a separate small bowl, whisk together:
| Ingredient | Quantity |
|---|---|
| Egg | 1 large |
| Cold water | 1/2 cup |
- This creates the wet batter that will give the chicken fingers their signature crispiness.
Coat the Chicken Fingers
- Remove the chicken from the marinade, allowing excess liquid to drip off.
- Dip each chicken finger first into the dry breading mix, ensuring full coverage.
- Then submerge it in the wet egg batter, coating evenly.
- Finally, dredge the chicken finger again in the dry mixture for an extra crispy crust.
- Place the coated chicken fingers on a wire rack to rest briefly.
Fry the Chicken Fingers
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Use a thermometer for accuracy.
- Carefully lower chicken fingers into the hot oil in small batches to avoid overcrowding.
- Fry each batch for 4-5 minutes, turning occasionally until the coating is golden brown and the chicken is cooked through.
- Use slotted spoons or tongs to remove the chicken and drain on a wire rack set over a baking sheet.
- Let the chicken fingers rest for 2 minutes before serving with the signature dipping sauce.
Tip: Maintain the oil temperature steady to ensure an even crispy texture without greasy results.
Directions for Serving
To enjoy our Chinese Chicken Fingers at their best, serving them while hot and crispy is essential. We recommend plating them attractively alongside complementary elements that enhance their bold flavors and textures.
Serving Suggestions
- Arrange the crispy chicken fingers on a large platter lined with paper towels or a wire rack to keep them crisp.
- Garnish with thinly sliced scallions and a sprinkle of toasted sesame seeds for added aroma and visual appeal.
- Add fresh, crunchy elements such as julienned cucumber or carrot sticks to balance the richness of the fried chicken.
- Serve with steamed jasmine rice or fried rice for a fulfilling meal.
- For party settings, place chicken fingers in individual small cups with dipping sauce at the bottom for easy, mess-free enjoyment.
Pairing with Dipping Sauces
The signature dipping sauce recommended in our recipe offers a perfect balance of sweet, sour, and savory notes. However, to elevate the experience, we suggest the following options for variety:
| Dipping Sauce | Flavor Profile | Preparation Highlights |
|---|---|---|
| Sweet Chili Sauce | Sweet with a spicy kick | Blend red chili flakes, sugar, vinegar, and garlic |
| Soy-Ginger Dip | Savory and tangy | Combine soy sauce, fresh ginger, garlic, and rice vinegar |
| Spicy Mayo | Creamy with a subtle heat | Mix mayonnaise with Sriracha and lime juice |
| Hoisin-Peanut Sauce | Rich and nutty | Whisk hoisin sauce with peanut butter and a splash of soy sauce |
Serving Tip:
“For an authentic touch, serve the chicken fingers accompanied by thinly sliced pickled vegetables to add a refreshing contrast.”
This careful selection of sides and sauces ensures our Chinese Chicken Fingers deliver maximum flavor and enjoyment every time.
Make-Ahead Tips
Preparing Chinese Chicken Fingers ahead of time can save us valuable moments while ensuring every bite remains delicious and crispy. Here are our top tips for making this dish in advance without compromising on quality.
Marinate the Chicken Early
- Marinate the chicken strips in the soy sauce, Shaoxing wine, sesame oil, ginger, garlic, white pepper, and cornstarch mixture up to 24 hours before frying.
- Store the marinated chicken in an airtight container, refrigerated.
- Longer marinating intensifies flavor and tenderizes the meat, but avoid exceeding 24 hours to maintain texture.
Prepare the Breading Mix in Advance
- Combine the dry ingredients (all-purpose flour, cornstarch, baking powder, salt, and white pepper) in a sealed container.
- Store at room temperature for up to 2 days.
- Prepare the wet batter (egg and cold water) just before frying for best results, as it tends to lose its aeration and effectiveness if stored.
Frying and Holding Tips
- Fry the chicken fingers in batches and arrange them on a wire rack placed over a baking sheet to drain excess oil.
- Keep the fried chicken warm in an oven preheated to 200°F (93°C) on the wire rack. This prevents sogginess.
- Avoid covering the chicken to maintain crispness.
Freezing for Later Use
We can also freeze both marinated and breaded chicken fingers before frying to enjoy later. Follow these steps:
| Step | Instructions |
|---|---|
| Marinate and bread | Complete marination and breading as usual |
| Flash freeze | Lay strips on a parchment-lined baking sheet, freeze for 1-2 hours |
| Store | Transfer to airtight freezer bags, label with date |
| Frying after freezing | Deep fry directly without thawing, increase frying time by 1-2 minutes |
Quick Reheating Method
For leftover Chinese Chicken Fingers, reheat in an oven or air fryer at 375°F (190°C) for 8-10 minutes. This restores crispness without drying out the meat.
“The key to maintaining the signature crunch of our chicken fingers lies in proper storage and reheating techniques, which we have perfected for convenience and flavor.”
By following these make-ahead tips, we ensure that each serving of our Chinese chicken fingers remains as irresistible as freshly made.
Conclusion
Mastering this Chinese chicken fingers recipe brings a delightful blend of crispy texture and rich, savory flavors right to our table. With the right techniques and a bit of preparation, we can enjoy restaurant-quality chicken fingers anytime.
The make-ahead tips and proper frying methods ensure every bite stays perfectly crispy and flavorful. Whether for a family dinner or a casual gathering, these chicken fingers are sure to impress and satisfy.
Frequently Asked Questions
What ingredients are needed for Chinese chicken fingers marinade?
The marinade includes chicken breast, soy sauce, Shaoxing wine, sesame oil, ginger, garlic, white pepper, and cornstarch. These ingredients tenderize and infuse flavor into the chicken strips.
How do you achieve the crispy texture on Chinese chicken fingers?
Coat the marinated chicken strips in a dry mix of flour, cornstarch, and baking powder, then dip in a wet batter, and dredge again in the dry mixture before frying. This double coating creates extra crispiness.
What equipment is essential for making Chinese chicken fingers?
You need mixing bowls, a whisk, a sharp chef’s knife, cutting board, measuring tools, a deep fryer or heavy pot, a thermometer, and a wire rack to drain excess oil.
How long should the chicken be marinated?
Marinate the chicken for at least 30 minutes to absorb flavors. For best results, you can marinate up to 24 hours ahead.
Can I make Chinese chicken fingers in advance?
Yes, you can marinate the chicken and prepare the breading mix ahead. Fry in batches and keep cooked chicken warm in the oven. You can also freeze breaded chicken fingers for later frying.
What are some recommended dipping sauces?
A signature sauce balancing sweet, sour, and savory flavors works best. You can also try soy-based, chili, or garlic dipping sauces to enhance the taste.
How should Chinese chicken fingers be served?
Serve them hot and crispy, arranged attractively with garnishes. Pair with fresh vegetables, rice, and pickled veggies for a complete meal.
What’s the best way to reheat Chinese chicken fingers?
Reheat in an oven or air fryer at a moderate temperature to restore crispness without drying out the chicken. Avoid microwaving as it makes them soggy.