Chinese Style Chicken Fingers
  • Desired amount of chicken breast cut into fingers
  • Per 1 egg, 1-1/2 tbsp oyster sauce
  • Flour for coating plus 1 tbsp ground ginger per cup of flour
  • Panko crumbs
  1. Whisk together the egg and oyster sauce.
  2. Dip chicken into egg mixture and then into seasoned flour.
  3. Dip chicken again into egg mixture and then roll in the panko crumbs.
  4. Deep fry in 350 degree oil until nicely browned and fingers float to the top of the oil.
Recipe by Cooking With Mama at