Rice is nice, but Chinese Chicken Fingers are better! Drop your chopsticks and get ready for some finger-food dunking action. Crispy, savory, and perfectly golden-brown, these eggroll-esque, deep-fried beauties taste so good dipped in your favorite sweet and sour sauce for an explosion of fantastic flavors. Plus, they’re kind of fun and very easy to make, so you won’t think twice about not picking up the takeout menu. So, the next time you get a craving for a noodle Nirvana, choose Chinese Chicken Fingers instead! Better yet, add them to your yummy Asian-inspired feast for the most delicious dinner ever!

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  • 1 quart canola oil
  • 1/2 cup self-rising flour, plus more, to taste
  • 1/2 cup cornstarch
  • 1 1/2 teaspoons salt, plus more, to taste
  • 1/2 teaspoon sugar
  • 1/2 cup seltzer water, plus more, to taste
  • 2 chicken breasts, boneless and skinless, cut into strips
  • sweet and sour sauce, optional, to taste, for serving


Step 1 –Add the canola oil to a deep fryer and preheat.

Step 2 –Sift 1/2 cup of the flour, the cornstarch, 1 1/2 teaspoons of the salt, and the sugar together in a large bowl and mix until well-combined.

Step 3 –Slowly add 1/2 cup of the seltzer water to the flour mixture and mix until well-combined. It should be slightly thicker than pancake batter. If needed, add more of the extra seltzer water or more of the extra flour to adjust the consistency.

Step 4 –Sprinkle the chicken strips with the extra salt.

Step 5 –Dunk the chicken strips into the batter and ensure they are thoroughly covered.

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Step 6 –Carefully lower the chicken strips into the deep fryer and cook until they reach an internal temperature of 165 degrees and are golden-brown, about 10 minutes.

Step 7 –Serve the chicken fingers warm with the sweet and sour sauce.