How can I make Chinese Chicken Fingers like in the Northeast?

Question

Does anyone know how to duplicate the chicken fingers found at Chinese restaurants in the Boston area? The batter on them is very puffy, and doesn't really conform to the shape of the chicken.

Google has been no help in finding a recipe (though it did find this picture):

http://farm1.static.flickr.com/179/385182683_6af6fbf451.jpg?v=0

I couldn't find them at any of the restaurants I checked in California, so they may be a Northeast-only thing. Someone must have discovered the secret though! Anyone with a recipe?

Answer

I have not been to a Chinese restaurant in the Boston area, but it sounds like your chicken strips may be dipped in Tempura. When I prepare chicken in this way, I use very thin, tenderized breast pieces. After dipping and frying, they are about double the size of the chicken inside.

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