Chinese chicken fingers are a popular dish known for their crispy exterior and tender, juicy meat inside. This recipe blends the rich flavors of Chinese cuisine with the beloved crunchy chicken finger, making it a perfect appetizer or snack. In this guide, we will go step-by-step to teach you how to make Chinese chicken fingers at home, complete with tips for the best flavor and texture.
Ingredients for Chinese Chicken Fingers
To make delicious Chinese chicken fingers, you will need the following ingredients:
For the Chicken Marinade:
- 1 lb chicken breast (boneless, skinless)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce (optional, for deeper flavor)
- 1 teaspoon ginger, freshly grated or ground
- 1 teaspoon garlic, finely minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
For the Batter:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 egg
- 1 cup cold water (adjust as necessary)
- A pinch of salt
For Frying:
- Vegetable oil or peanut oil (for deep frying)
For the Sweet and Sour Sauce (Optional):
- ¼ cup ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch (for thickening)
- A pinch of salt
Preparing the Chicken
1. Slice the Chicken
Start by preparing your chicken. Cut the chicken breast into strips, about 1 inch wide and 3-4 inches long. Make sure the pieces are even in size for consistent cooking.
2. Marinate the Chicken
In a bowl, combine the soy sauce, rice vinegar, oyster sauce, ginger, garlic, and sesame oil. Add the chicken strips and toss to coat. Let the chicken marinate for at least 30 minutes. The longer you marinate the chicken, the better the flavors will absorb.
3. Add Cornstarch
After marinating, sprinkle the chicken with cornstarch. Toss the chicken pieces to coat them evenly. This step will help to create a crispier texture when fried.
Preparing the Batter
1. Mix Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, and salt. These ingredients will form the base of your batter and provide the crispy texture.
2. Add the Wet Ingredients
Make a well in the center of your dry ingredients and crack in the egg. Slowly add the cold water and whisk to combine, ensuring there are no lumps. The batter should be thick enough to coat the back of a spoon but still pourable.
3. Adjust Consistency
If your batter is too thick, add a little more water, a tablespoon at a time, until it reaches the right consistency. If it’s too thin, add a little more flour or cornstarch to thicken it up.
Frying the Chicken Fingers
1. Heat the Oil
In a large pan or deep fryer, heat about 2-3 inches of vegetable oil or peanut oil to 350°F (175°C). If you don’t have a thermometer, drop a small amount of batter into the oil. If it sizzles and rises to the surface quickly, the oil is ready.
2. Coat the Chicken
Dip each marinated chicken strip into the batter, ensuring it’s fully coated. Allow any excess batter to drip off before placing the chicken into the hot oil.
3. Fry the Chicken
Carefully lower the battered chicken into the hot oil in batches. Do not overcrowd the pan, as this will lower the oil temperature and affect the crispiness. Fry the chicken for 4-5 minutes, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (75°C).
4. Drain the Chicken
Once the chicken fingers are fried to a golden crisp, use tongs or a slotted spoon to remove them from the oil. Place the fried chicken on a paper towel-lined plate to absorb any excess oil.
Making the Sweet and Sour Sauce (Optional)
1. Combine Ingredients
In a small saucepan, combine ketchup, rice vinegar, sugar, soy sauce, and a pinch of salt. Stir everything together and bring the mixture to a simmer over medium heat.
2. Thicken the Sauce
Mix the cornstarch with a little cold water to form a slurry. Slowly pour the slurry into the simmering sauce while stirring constantly. The sauce will begin to thicken. Let it cook for 1-2 minutes until it reaches your desired consistency.
3. Adjust Flavor
Taste the sauce and adjust the sweetness or tanginess by adding more sugar or vinegar, depending on your preference. Once satisfied with the flavor, remove the sauce from heat.
Serving the Chinese Chicken Fingers
1. Plate the Chicken Fingers
Arrange the crispy Chinese chicken fingers on a serving plate. If you want to add extra flavor, you can drizzle the sweet and sour sauce over the chicken or serve it on the side as a dip.
2. Garnish
For a professional touch, garnish the chicken with finely chopped green onions, sesame seeds, or even a light drizzle of extra sesame oil. You can also serve the chicken with steamed rice or stir-fried vegetables for a complete meal.
Tips for the Best Chinese Chicken Fingers
Marinate the Chicken Well: Allowing the chicken to marinate for at least 30 minutes helps the flavors to penetrate the meat. For best results, marinate the chicken for 1-2 hours.
Double Frying for Extra Crispiness: If you want your chicken to be extra crispy, fry it in two batches. After the first fry, remove the chicken, let it rest for a minute, and then fry it a second time for an extra crispy texture.
Monitor Oil Temperature: Keeping the oil at the right temperature (350°F or 175°C) is essential for achieving that golden, crispy exterior. If the oil is too hot, the chicken will burn before cooking through. If it’s too cool, the chicken will become greasy.
Use Cold Water for the Batter: Using cold water in the batter helps to create a crispier coating when fried. The cold water reacts with the hot oil, creating a crunchier texture.
Make Ahead: You can prepare the chicken fingers and batter in advance. Simply refrigerate the chicken and batter separately, and fry them just before serving. The batter can also be made the night before and stored in the fridge.
Variations of Chinese Chicken Fingers
While the classic Chinese chicken finger recipe is always a winner, you can try different variations to suit your taste:
Spicy Chicken Fingers: Add chili powder, cayenne pepper, or chopped fresh chilies to the batter for a spicy kick.
Crispy Almond Chicken: Before frying, dip the battered chicken strips in crushed almonds for a nutty crunch.
General Tso’s Chicken Fingers: For a twist, coat the fried chicken with General Tso’s sauce for a sweet and spicy flavor.
Conclusion
Making Chinese chicken fingers at home is simple and fun. With the right ingredients and a bit of patience, you can create crispy, flavorful chicken fingers that will satisfy everyone’s cravings. Whether you serve them with sweet and sour sauce, dip them in soy sauce, or just enjoy them plain, these chicken fingers are sure to be a hit.
Follow these steps, and you’ll have a dish that’s crispy, tender, and bursting with flavor. Whether it’s for a family dinner, a party appetizer, or just a tasty snack, Chinese chicken fingers will surely become a favorite in your cooking repertoire!
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