Chinese Chicken Fingers
Crispy and satisfying chicken fingers that are perfect for busy weeknights and meal prep. With a golden coating and juicy meat, they're a healthy, protein-packed dish loved by the whole family.
Ingredients
Main ingredients
- 1 lb Chicken Tenders Lean protein source for a satisfying main dish.
- 1/2 cup Cornstarch Provides a light, crispy coating that seals in moisture.
- 1/2 cup All-Purpose Flour Essential for creating a crunchy exterior.
- 2 large Eggs Binds the coating and contributes to the crispiness.
- 2 tbsp Soy Sauce Adds umami flavor to the chicken batter.
- 1 tsp Garlic Powder Offers a savory depth to the recipe.
- 1 tsp Ginger Powder Brings warmth and spice to every bite.
- 1 tbsp Sesame Oil Enhances the dish with a nutty aroma and flavor.
- Oil Oil for Frying Necessary for achieving that golden fry.
- to taste Salt and Pepper Essential seasonings to elevate the overall flavor.
Instructions
Preparation
- Gather all your ingredients: chicken tenders, cornstarch, flour, eggs, soy sauce, garlic powder, ginger powder, sesame oil, and salt and pepper.
- In a bowl, whisk together eggs, soy sauce, garlic powder, ginger powder, and sesame oil until well combined.
- On a plate, mix cornstarch and flour together with a pinch of salt and pepper.
- Coat each chicken tender lightly with the cornstarch mixture, shaking off any excess.
- Dip the coated chicken into the egg mixture, fully covering it before returning it to the cornstarch-flour mix for a second coat.
Cooking
- Heat oil in a deep skillet or air fryer to 350°F (175°C).
- Carefully place coated chicken fingers into the hot oil, frying them in batches to avoid overcrowding the pan.
- Fry for about 3-4 minutes until golden brown and crisp, turning them halfway through to ensure even cooking.
- Use a slotted spoon to remove the chicken fingers and let them drain on paper towels to absorb excess oil.
Serving
- Once fried, arrange the chicken fingers on a serving platter or individual plates.
- Serve hot, alongside your favorite dipping sauces or fresh veggies.
- Consider garnish with sesame seeds or sliced green onions for added flavor and presentation.
Notes
For extra crunch, let the coated chicken sit for 10 minutes before frying. Use a thermometer to ensure the oil reaches 350°F (175°C). Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.