Chinese Chicken Fingers.

[Mkilbride]

Man, how do you make these? I've looked up every Recipe I could find, followed them, gotten some close, but I just cannot get them to look / taste like them at all, I've tried several, gotten different ingredients.

Anyone been able to make these?

 

[SeekaX]

i don't know what this is, but it looks like coloured poop.

 

[FTR.4500MHz]

EDIT:

Inapropriate content.

 

[FTR.4500MHz]

On topic this time!

Try this:

-150g of flour
-1 egg
-1 glass of milk (or water)
-10g of baking powder
-a few pinches of pepper

Mix that all together, let the mix rest for 30 min, then drip your pieces of chicken in the mix and fry them till they have a nice golden colour. (frying in a deep fryer or in a wok with oil)

Also note that the asian people use arachid oil to fry.

 

[Mkilbride]

Ah.

Hmm, I was recommended Self-Rising flower & Baking Powder, two things I never used, and to be honest, it looked like one, before I cooked it, but then it just came generic American chicken fingers.(Though it did cook quite fast!)

And first posts, geeze.

• 1/4 cup self-rising flour
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1/4 tsp sugar
• 1/2 cup water (or a little less)

Sift dry ingredients into a small bowl. In another bowl, slowly mix dry ingredients and water, being careful to avoid adding too much water.
It's meant to be really thick. As in, if you lay a small strip of chicken on top of the batter, the chicken should not sink.
Heat up oil for deep frying (360F to 375F). Slice chicken into thin strips, batter them, and deep fry until golden. Check one or two to make sure the chicken is cooked through.

I tried that. Came really close.

Tried this:

1 1/2 c. flour
2 tsp. baking powder
2 tsp. salt
1/4 tsp. pepper
2 eggs
3/4 c. milk
1 1/2 tbsp. salad oil

Came out like normal chicken fingers. Deep brown, crunch. I just want it to have that soft, fluffy texture of Chinese Chicken Fingers.

 

[FTR.4500MHz]

Yeah the first posts were a bit out of place tbh... sorry.

But try the recipe i posted. Its the father of one of my friends which is vietnamese who gave it to me. He owns a vietnamese restaurant and thats how they do it over there.
Also the oil choice is very important.

Edit: Just gave him a phone call and there is another recipe which he uses for shrimps:

-150g flour
-10g baking powder
-7cl of water
-1/2 tbsp. of salt
-1 egg.

 

[Mkilbride]

So hold up -

You're saying to mix the flour, baking powder, water, and egg, and let it sit for 30 minutes?

The way you usually do it is dip in the milk / egg, then dip it in the flour. I just feel like the batter would...harden and make it hard to mix the chicken with.

Hmm...thanks for giving him a call though!

 

[FTR.4500MHz]

No, just mix all together, dip the chicken in and fry. (second recipe)

This one is quite thick and gets fluffy.

 

[Mkilbride]

Mm...how do you dip it in the batter? following your instructions, it's come out like bread dough.

I added more Milk , to make it more of a thick, but still liquid dough. Going to try now. It's such a tough quest...

 

[S_I_N]

its a basic fish fry batter the method you speak of milk/egg/flour is breading. batter is liquidy and coats the item dipped.

 

[SparkleDJackson]

You could try tempura batter. It's also quite versatile

http://japanesefood.about.com/od/tempura/r/tempurabatter.htm

That is one way. But you can tweak the recipe a little I have made tempura salmon, mars bar fritters, banana fritters. All using this style batter which will be a gentle crisp and very pleasant

 

[Mkilbride]

Mm, I just had it.

Some issues; it did not stick the chicken, even if I patted the chicken dry. So I had to kinda...roll it in the batter and form a cocoon around it. This made the batter super thick, so that the chicken piece swelled up to 4-5x the size of the piece of chicken...making alot of tasteless batter(even though I added spices and such)

There was so much batter and little chicken. It was incredibly messy, even though I followed instructions, the batter had issues sticking to the chicken and it was just horrid.

The actual product, sans the way to much batter, looked like a golden brown version of what was in the picture. The issue was it expanded far, far to much.

 

[FTR.4500MHz]

Well, i cant give you anymore info atm...

Continue your research and experiences. I wish you best of luck in the quest for the perfect batter.

EDIT: Try stretching it to get it more liquid, if it expands that much use less baking powder maybe.

 

[Mkilbride]

Alright, yeah, net time, if I try, I''ma make it more soup. Just wouldn't stick to the chicken.

 

[SparkleDJackson]

If it doesnt stick try lightly dusting the pieces with flour. That will ensure a dry surface fir the batter to stick to. The tempura is a good one to try but I usually use corn flour aswell. There are also batter mixes available which aint crap. Either way its gonna be messy lol

 

[paulstung]

Use the recipe given, but to make it stick, roll it in flour first. Then pat the excess flour off, then dip it in the batter mix and fry. Letting the batter sit for a while is quite important, as it lets all the air out. Also as mentioned oil choice is key , also it doesn't take as long to cook as you think, never time it just do it by eye, and try to take it out just before it looks ready ( If you no what I mean ) The oil can continue to cook it. The way you mentioned just rolling the chicken in the seasoned flour, is just for shallow frying really