Chinese Chicken Fingers
Recipe: #6617
September 27, 2012
Categories: Chicken, Appetizers, Chinese, New England Romantic Dinner, Deep Fry, more
"I use Gerry's recipe for Crispy Fry Batter http://www.recipezazz.com/recipe/crispy-fry-batter to make these delicious Chinese Chicken Fingers that originate from New England from what I can gather. Being from New England I thought they were available in all Chinese restaurants, but I guess not. This recipe is the closest that I can come up with that compares with the Chinese Restaurants in New England that I have enjoyed for many years, and they are delicious! "
Ingredients
Nutritional
- Serving Size: 1 (213 g)
- Calories 93.7
- Total Fat - 4.4 g
- Saturated Fat - 2.5 g
- Cholesterol - 10.7 mg
- Sodium - 176.8 mg
- Total Carbohydrate - 9.1 g
- Dietary Fiber - 3.4 g
- Sugars - 4.4 g
- Protein - 6.8 g
- Calcium - 183.2 mg
- Iron - 1.3 mg
- Vitamin C - 30 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Slice chicken in long thin strips. Dip in batter.
Step 2
Deep fry them at 300 degrees, only until they start to color.
Step 3
Put them on a paper towel and let them sit for about 1/2 hour or longer, until your ready to eat.
Step 4
When ready to eat increase the heat in the fryer to 375 degrees, and cook until golden brown. They will be crispy, but tender. It's called double frying) Chinese do it all the time.
Step 5
We eat them here in New England plain or with Duck Sauce, but feel free to use any sweet and sour sauce to dip them in.
Tips
No special items needed.