Chinese Chicken Fingers (Buffet Style)
These buffet-style Chinese Chicken Fingers taste just like the restaurant! Light and crispy on the outside and filled with juicy chicken on the inside.
Ingredients
Sweet and Sour Sauce
- ½ cup water
- 3 tablespoons ketchup
- 4 tablespoons brown sugar
- 2 tablespoons vinegar
- 1 tablespoon lemon juice
- 1 ½ teaspoons cornstarch
- ½ teaspoon salt
Chicken Fingers
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tablespoon sugar (or honey)
- 2 teaspoons baking powder
- 1 teaspoon coarse kosher salt
- 1 ½ cups cold water
- 3-4 chicken breasts (cut into ¼-inch thick, long strips)
Instructions
Sweet And Sour Sauce
- Combine all the sauce ingredients in a small saucepan and bring to a boil. The sauce will keep in the fridge for up to two weeks.
Chicken Fingers
- Preheat about 1 inch of oil to 350℉.
- Combine flour, cornstarch, sugar, baking powder, and salt in a large mixing bowl.
- Stir cold water into the dry mixture until well combined. The batter should be thick but pourable; it doesn't matter if there are lumps.
- One at a time, dip a chicken piece in the batter, shake off excess, then lower into the hot oil. Cook for about 2-3 minutes on each side until golden brown. Transfer to a paper towel-lined plate to dry. Serve immediately with sweet and sour sauce on the side.
Notes
Storing: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Reheat leftovers in the oven for 5-7 minutes at 400°F until warmed. If you have an air fryer, cook it for 3-4 minutes at 400°F until crispy.
Nutrition
Calories: 504kcalCarbohydrates: 72gProtein: 39gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 108mgSodium: 1394mgPotassium: 714mgFiber: 1gSugar: 17gVitamin A: 109IUVitamin C: 4mgCalcium: 147mgIron: 3mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!