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T tikiskip Grand Member (8 years) Joined: Nov 26, 2005 Posts: 5994	T tikiskip Posted posted on Sat, Nov 10, 2018 8:47 PM I did find this on the net. Not sure if this could be it. Most of these places use a mix believe it or not they don't make their own batter most times. You know to coat chicken you should flour then wet then batter this is how you get batter to stick. This is what the CIA chef taught us. Good luck! These homemade Chinese chicken fingers are JUST like from a restaurant. Crispy and golden on the outside and filled with juicy chicken on the inside. Perfect with sweet and sour sauce! Ingredients US CUSTOMARY - METRIC •2 boneless/skinless chicken breasts •1/2 cup self-rising flour •1/2 cup cornstarch •1.5 teaspoons salt •1/2 teaspoon sugar •1/2 cup of water •1 quart canola oil How to make your own self rising flour: •Add 1 + 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of flour. Wa-Bam. BY the way, I published this recipe for the first time in 2014, but decided to bring it out of the ol’ archives, as I only do for my very favorite recipes. Instructions Sift dry ingredients together in a large bowl and mix them until well-combined. Slowly add the water and mix thoroughly, (don't add too much, but I did use all of it)- it should be a very thick batter. Cut the chicken into strips and sprinkle with salt. Dunk the chicken into the batter, ensure each piece is thoroughly covered. Carefully lower the chicken into a preheated deep fryer and cook for about 10 minutes, until golden brown. They will be white for a while before they turn brown and start to look like real chicken fingers, have faith and be patient. You want that rich gold color! Serve warm, with sweet and sour sauce. Recipe Notes *You want a nice, thick batter. To thicken more, add more flour. To decrease in Thickness add a splash of water.

I did find this on the net.
Not sure if this could be it.
Most of these places use a mix believe it or not they don't make their own batter most times.

You know to coat chicken you should flour then wet then batter this is how you get batter to stick.
This is what the CIA chef taught us.
Good luck!

These homemade Chinese chicken fingers are JUST like from a restaurant. Crispy and golden on the outside and filled with juicy chicken on the inside. Perfect with sweet and sour sauce!
Ingredients
US CUSTOMARY - METRIC
•2 boneless/skinless chicken breasts
•1/2 cup self-rising flour
•1/2 cup cornstarch
•1.5 teaspoons salt
•1/2 teaspoon sugar
•1/2 cup of water
•1 quart canola oil

How to make your own self rising flour:
•Add 1 + 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for each cup of flour.
Wa-Bam. BY the way, I published this recipe for the first time in 2014, but decided to bring it out of the ol’ archives, as I only do for my very favorite recipes.

Instructions

Sift dry ingredients together in a large bowl and mix them until well-combined.
Slowly add the water and mix thoroughly, (don't add too much, but I did use all of it)- it should be a very thick batter.
Cut the chicken into strips and
sprinkle with salt.
Dunk the chicken into the batter, ensure each piece is thoroughly covered.
Carefully lower the chicken into a preheated deep fryer and cook for about 10 minutes, until golden brown. They will be white for a while before they turn brown and start to look like real chicken fingers, have faith and be patient. You want that rich gold color! Serve warm, with sweet and sour sauce.
Recipe Notes
*You want a nice, thick batter. To thicken more, add more flour. To decrease in Thickness add a splash of water.

Post #791091 by tikiskip on Sat, Nov 10, 2018 8:47 PM