How can I make Chinese chicken fingers like in the northeast USA?
I tried this out the other night. It's extremely close. As michelle suggested, self-rising flour seems to be the key. The recipe I used was:


1/4 cup self-rising flour
1/4 cup cornstarch
1/4 tsp salt
1/4 tsp sugar
1/2 cup water (or a little less)


Sift dry ingredients into a small bowl. In another bowl, slowly mix dry ingredients and water, being careful to avoid adding too much water.

It's meant to be really thick. As in, if you lay a small strip of chicken on top of the batter, the chicken should not sink.

Heat up oil for deep frying (360F to 375F). Slice chicken into thin strips, batter them, and deep fry until golden. Check one or two to make sure the chicken is cooked through.

Serve with duck sauce, if you can find it (ask a local Chinese restaurant if you can buy a pint). Nom nom.