chinese chicken finger recipe

The Best chinese chicken finger recipe

Chinese chicken fingers are one of those simple dishes that feels like magic when you get them right. There’s something about the crispy, golden coating that makes them feel indulgent without being heavy, and honestly, I’ve never met a kid who doesn’t love them. My kids—especially my little one who’s picky—always demand them at least once a week, and honestly, I don’t blame them. They’re quick to make, easy to serve, and they just taste better than anything you’d find in a restaurant because of the freshness of the ingredients and the way they’re seasoned. I’ve had them as a weeknight dinner, a last-minute school night snack, and even as part of a bigger meal when we’re hosting friends. They’re that kind of dish that fits into any routine without making everything feel like a chore.

I love this recipe because it’s a great way to sneak in some healthy fats and protein while keeping things light and satisfying. The breading isn’t too heavy—just a light mix of flour and cornstarch that gives them that perfect crunch without making them greasy. And the chicken itself is always tender, which is a win because nobody wants a dry, rubbery piece of meat. Plus, you can adjust the seasoning to taste, whether you want it extra spicy or just a little bit sweet and savory. My family loves them because they’re easy to eat, they’re fun to make together (even my kids help with the coating), and they’re versatile enough to pair with anything from a simple dipping sauce to a full Chinese-inspired meal. It’s that kind of recipe that makes you feel like you’re doing something good for your family without overcomplicating things. And honestly? Once you get the technique down, it’s almost effortless.

Classic Chinese Chicken Wings (Crispy Baked Style)

4.8 from 1032 votes

A crispy, golden-fried Chinese-style chicken wing recipe that’s perfect for parties or a fun snack. Lightly breaded and baked to perfection, these wings are coated in a savory tomato-garlic sauce.

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Prep Time20 mins

Cook Time35 mins

Resting Time0 mins

Total Time55 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 1.5 lbs boneless chicken thighs or drumsticks, cut into bite-sized pieces
• 1 tbsp cornstarch

For the Dough

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1 tbsp cornstarch
• 1 egg
• 1/2 cup cold water

For the Sauce

• 1 cup tomato sauce
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp black pepper
• 1/2 cup chicken broth

Extras

• 1 tbsp vegetable oil (for frying, optional)
• Sesame seeds (for garnish)
• Green onions (for garnish)

👨‍🍳Directions

1. 1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. 2 In a food processor, pulse flour, salt, baking powder, and cornstarch until combined. Add the egg and water, then pulse until a soft dough forms. Cover and refrigerate for 30 minutes.
3. 3 Preheat a large skillet with 1 tbsp oil over medium-high heat. Add chicken pieces and cook for 5–7 minutes until lightly browned. Remove and set aside.
4. 4 Roll the dough between two sheets of plastic wrap into a 1/4-inch thick rectangle. Cut into 1-inch squares. Place each square over a chicken piece, pressing gently to adhere.
5. 5 Arrange the breaded chicken on the baking sheet in a single layer. Bake for 20 minutes, then flip and bake another 10–15 minutes until golden and crispy.
6. 6 While wings bake, prepare the sauce: In a saucepan, combine tomato sauce, garlic, soy sauce, sesame oil, black pepper, and chicken broth. Simmer for 5 minutes.
7. 7 Once wings are done, pour the sauce over them and toss gently. Garnish with sesame seeds and green onions. Serve warm.

🔧Equipment

• Mixing bowls
• Food processor or large mixing bowl
• Baking sheet
• Oven
• Fine-mesh sieve
• Kitchen twine (optional, for tying wings)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 5❤️Cholesterol: 120🧂Sodium: 750🌾Total Carbs: 35🥦Dietary Fiber: 2🍬Sugars: 6🥩Protein: 30

📝Notes

For extra crispiness, lightly fry the wings in oil before baking (optional).,Substitute chicken thighs for drumsticks or vice versa.,Use a mix of flour and cornstarch for a lighter breading.,Store leftovers in the fridge for up to 3 days; reheat in the oven at 375°F (190°C) for 10 minutes.

This Chinese chicken finger recipe is always a go-to for me because it’s simple enough to make ahead and reheat, yet it still feels special when served at family gatherings. It’s the kind of dish that doesn’t demand fancy ingredients or hours of prep, but it still tastes delicious and leaves everyone happy—whether it’s a quick weeknight meal or a last-minute crowd-pleaser for a party. Plus, the crispy coating makes them feel indulgent without being heavy, so they work just as well for kids as for adults.

❓ Frequently Asked Questions About Chinese Chicken Wings (Crispy Baked Style)

What is the secret to achieving crispy yet tender chicken fingers?

The secret lies in a well-balanced batter with a mix of flour, cornstarch, and a touch of baking powder for leavening. Double-frying (first a light fry for crispiness, then a second fry for extra crispiness) ensures a perfect texture. Additionally, using a good-quality chicken breast or thigh cut into bite-sized pieces and coating them thoroughly in the batter before frying is key.

Why should I use cornstarch instead of just flour for the batter?

Cornstarch creates a lighter, crispier coating compared to all-purpose flour alone. It absorbs less oil during frying, resulting in a crispier exterior while keeping the chicken moist inside. A 50/50 ratio of flour to cornstarch works well for most recipes.

How do I prevent the chicken fingers from sticking to the pan during frying?

Preheat your deep fryer or heavy skillet to high heat before adding oil. Use a non-stick pan or ensure the oil is hot enough (around 350–375°F/175–190°C) to prevent sticking. Lightly greasing the pan with oil or using parchment paper lined with oil can also help. Additionally, frying in batches ensures proper oil temperature and prevents overcrowding.

Can I make crispy chicken fingers without deep frying?

Yes! You can achieve a crispy texture using air frying, baking, or even a stovetop pan. For air frying, coat the chicken fingers in a cornstarch mixture, spray with oil, and bake at 400°F (200°C) for 12–15 minutes, flipping halfway. For baking, use a mix of flour and cornstarch, brush with oil, and bake at 425°F (220°C) for 15–20 minutes. Pan-frying in a hot skillet with a little oil can also work if done carefully.

What are some great dipping sauces to pair with Chinese-style chicken fingers?

Classic dipping sauces include sweet and sour sauce, peanut sauce, hoisin sauce, and a simple garlic-mayo dip. For a tangy twist, try soy-ginger sauce (soy sauce + ginger + a splash of rice vinegar). Homemade versions can be made by blending store-bought sauces with fresh ingredients like lime juice, chili flakes, or a touch of honey.