Oh, let me tell ya, these Chinese chicken fingers ain’t no ordinary fried chicken you whip up at home. You get these crispy lil’ things from the Chinese takeout, and they’re sumthin’ special! Now, don’t go thinkin’ this is like them regular ol’ chicken tenders. Nope, these here are battered in a fluffy, kinda thick coat that makes ’em puff up nice and golden when fried. Makes ’em look like they’re all plumped up just beggin’ you to bite in!
Now, I tell ya, Chinese chicken fingers ain’t all that complicated, even if they look like they are. You take pieces of white meat, usually right from the breast part of the chicken. They got this special name, “chicken tenders,” or some folks just call ‘em fingers. So, they’re real tender, juicy if done right, and with that batter coat fried to a golden brown – it’s a mighty fine snack or meal.
What Makes These Chicken Fingers So Special?
Now, these here Chinese chicken fingers got themselves a special kind of batter that you don’t find in regular ol’ chicken tenders. Nope, folks who know say it’s the batter that’s all puffy and light, makin’ ‘em stand out. In places like Boston, where folks go wild for these, they say the batter is extra fluffy, like a little pillow around each chicken strip. And when ya fry ’em, that batter gets golden and crispy, but it still feels soft on the inside. Perfect little crunch with every bite!
Plus, there’s this thing at Chinese takeouts – ya order by numbers sometimes. “007” is what they call these Chinese chicken fingers, like a secret code. Ain’t that somethin’? So, next time you’re lookin’ to order, just say you want a “007,” and they’ll know exactly what to whip up for ya!
How Do They Make the Batter So Puffy?
Well, from what folks say, it’s all about the batter mix. Sometimes, they add a bit of baking powder or even some cornstarch to get that puffiness just right. I don’t know all the science behind it, but it sure works! The batter clings to the chicken good and when it fries, it puffs up real nice. Real puffy and light on the outside, with juicy white meat on the inside. Perfect every time if you get it right.
Ingredients in That Chinese Chicken Finger Batter
- All-purpose flour – Just plain ol’ flour works fine.
- Baking powder – Just a bit, helps it puff up.
- Water – Cold water is better for a smooth batter.
- Salt – Just a pinch for taste.
- Oil for frying – Any ol’ oil that works for deep-frying.
That’s all there is to it, more or less. Mix it up till it’s smooth, dip your chicken pieces in there, and drop ‘em in hot oil. They fry up golden brown, puffy, and ready for eatin’!
Why People Love Chinese Chicken Fingers
Oh, lemme tell ya, once you’ve tried Chinese chicken fingers, you’ll see why folks get hooked. They’re easy to eat, crunchy on the outside, and juicy on the inside. Perfect for a snack, or make it a meal with some fried rice or lo mein on the side.
And ya can’t forget the sauces! These lil’ fingers go mighty fine with sweet and sour sauce, duck sauce, or even some honey mustard. Dip it, swirl it around, and enjoy that mix of crispy, savory, and sweet. Mm-hmm, it’s a treat, that’s for sure!
Making Chinese Chicken Fingers at Home
Ya can make these right at home if ya want, with just a few simple steps:
- Take some chicken breast strips and season ‘em with a pinch of salt.
- Mix up the batter with flour, water, baking powder, and salt.
- Heat up some oil in a deep pan.
- Dip each chicken strip into the batter till it’s fully covered.
- Carefully drop ‘em in the oil and fry till they’re golden brown.
They might not be just like the ones at the takeout, but close enough! And trust me, they’re still tasty. Serve with your favorite sauce, and there ya go, homemade Chinese chicken fingers!
So, whether you’re snackin’ on ’em by themselves or addin’ ’em to a meal, these chicken fingers sure are a treat. They’re simple, tasty, and just the kind of thing ya wanna dig into when you’re craving a little something crunchy and delicious.
Tags： [Chinese chicken fingers, Chinese takeout, fried chicken, homemade chicken tenders, easy recipe]
