New England-Style Chinese Chicken Fingers
炸鸡柳·(zhá jī liǔ)
Appetizers & Soups: The First Bag Out of the Box
To anyone outside New England, this dish is a mystery. But in Boston or Providence, the Chinese chicken finger is the undisputed king of the Pu Pu platter. It is the very first bag ripped open when the takeout arrives: a tender strip of velveted chicken encased in a perfectly smooth, shatteringly crisp, wildly puffy golden batter. Recreating it means discarding pretense and embracing the working-class science of the American-Chinese kitchen—a heavily leavened, ice-cold wet batter and the alkaline magic of velveting. Paired with a proper apple-based brown duck sauce, it is a brilliant, delicious testament to the ingenuity of the takeout canon.
Before you start
Whisk together the Boston brown duck sauce.
In a medium bowl, thoroughly combine the applesauce, plum sauce, apple cider vinegar, brown sugar, one tablespoon of soy sauce, and garlic powder, then refrigerate.
Velvet the sliced chicken breasts.
Place the chicken strips in a mixing bowl with one teaspoon of soy sauce, the baking soda, sesame oil, and white pepper. Vigorously massage until tacky and the liquid is entirely absorbed, then let sit at room temperature for 15 to 20 minutes.
Ingredients
- unsweetened applesauce1 cup
- plum sauce1/4 cup
- apple cider vinegar2 tbsp
- light brown sugar2 tbsp
- soy sauce1 tbsp
- garlic powder1/2 tsp
- boneless skinless chicken breasts1 1/2 lb
- soy sauce1 tsp
- baking soda1/2 tsp
- toasted sesame oil1/2 tsp
- ground white pepper1/4 tsp
- all-purpose flour1 cup
- cornstarch1 cup
- granulated sugar1 tbsp
- baking powder2 1/2 tsp
- kosher salt1 tsp
- ice-cold seltzer water1 1/2 cup
- neutral oil2 qt
Method
- 01
Set up the fry station and bring the oil to exactly 350°F.
In a large Dutch oven or wok, pour in the neutral oil and attach a deep-fry thermometer, placing a wire rack over a baking sheet nearby to hold the finished chicken.
- 02
Whisk the dry batter ingredients, adding the seltzer right before frying.
In a large bowl, mix the all-purpose flour, cornstarch, sugar, baking powder, and salt. Just before frying, gently whisk in the ice-cold seltzer water until it reaches the consistency of thick pancake batter, being careful not to overmix.
- 03
Dip the velveted chicken strips into the wet batter.
Ensure the chicken surface is relatively dry, then drop each strip into the batter to completely coat, lifting it briefly to let the excess drip off.
- 04
Lower the chicken into the hot oil using the drop technique.
Hold the tip of the battered chicken finger at the surface of the oil for two seconds before letting go. This allows the bottom of the batter to puff and seal so it doesn't sink and stick to the bottom of your pot.
- 05
Fry the chicken in small batches until smooth, puffed, and golden.
Cook for 6 to 7 minutes without overcrowding the pot, flipping halfway through as the batter expands into smooth, golden balloons, then transfer to the wire rack.
- 06
Serve immediately alongside the Boston brown duck sauce.
Ensure the oil comes back up to 350°F before dropping the next batch, serving the finished fingers while they are shatteringly crisp.
Notes
Do not alter the batter ratios.
The one-to-one ratio of all-purpose flour to cornstarch is non-negotiable. The cornstarch inhibits gluten development, guaranteeing the thick crust shatters rather than tearing like bread.
The cold seltzer is the secret to the legendary air pocket.
The icy temperature restricts gluten, while the trapped carbon dioxide bubbles expand violently in the hot oil to create the iconic gap between the chicken and the shell.
Let the duck sauce rest if time allows.
While you can eat it immediately, letting the sauce sit overnight allows the fruit pectin to meld with the vinegar and soy, perfectly replicating the local takeout joint's deli cup.