Post #791084 by Michelle66 on Sat, Nov 10, 2018 4:19 PM

On 2018-11-09 19:44, tikiskip wrote:
"Boston-styled chicken finger"

What is that?
I have never heard of such a thing.

If you’ve ever had chicken fingers in the Boston area, you get a puny piece of meat surrounded by miles of batter.

The batter stays very crunchy for the entire meal.

I’ve tried various recipes, but they never produce the same extremely thick coating. The results look like typical fritters, and while not exactly soggy, don’t have much crunch at all.

If you’ve ever been to Kowloon, Bali Hai, or any other kind of Chinese restaurant in the Greater Boston area, you will find dishes (and terminology) not used in the rest of the country.

My goal is to find recipes that will produce similar results for me at home, because what they call “Chinese food” here in Japan is completely different.