Chinese Chicken Fingers (Buffet-Style, Air Fryer)

If you’ve ever stood at the Chinese buffet loading up on those golden, crispy chicken fingers, you know exactly why I had to make these at home. This Chinese chicken fingers recipe gives you that same crunchy outside and juicy inside, but in the air fryer instead of a pot of hot oil. A double dredge in cornstarch is the trick, and a little five-spice gives them that takeout flavor you can’t quite put your finger on.

They’re on the table in about 20 minutes. My family eats them faster than I can cook the second batch.

Serve them with my homemade Sweet and Sour Sauce and you’ve got a Chinese buffet night without leaving the house. If you love Chinese food as much as we do, try my Air Fryer Chinese Spare Ribs, Air Fryer Chinese Buffet Crab Casserole, or Instant Pot Egg Drop Soup.

Why You’ll Love These Chinese Chicken Fingers

• Buffet flavor at home: Five-spice, sesame oil, and a cornstarch crust give you that familiar Chinese restaurant taste.
• Crispy without deep frying: The air fryer does the work with just a light spray of oil.
• Fast: They take about 10 minutes of prep and 10 to 12 minutes in the air fryer.
• Naturally gluten-free: The coating is cornstarch, not flour or breadcrumbs. Just check your five-spice label.
• Kid-approved: These disappear at my house every single time.

What Makes Buffet Chicken Fingers So Puffy?

Most Chinese restaurants dip their chicken fingers in a thick wet batter, often with baking powder in it, and deep-fry them. That’s what gives them that big, puffy shell.

A wet batter doesn’t work well in the air fryer, because it drips through the basket before it can set. So instead, I use a double dredge: cornstarch, then egg, then cornstarch again. That builds a thicker coating that turns light and crackly when it hits the hot air. Letting the coated chicken rest for a few minutes before cooking helps the coating stick, and a generous spray of oil is what turns it golden.

Are they identical to deep-fried buffet chicken? No. But they’re crispy, juicy, and full of flavor, and I don’t have a pot of oil to clean up afterward.

Ingredients You’ll Need

• Chicken breast: Boneless, skinless, cut into strips. Store-bought chicken tenders work too.
• Eggs: Large eggs make the “glue” that holds the coating on.
• Sesame oil: Just a teaspoon adds that toasty, nutty flavor you know from Chinese takeout.
• Cornstarch: This is the secret to the crispy crust. It crisps up much lighter than flour.
• Chinese five-spice: A blend of cinnamon, star anise, cloves, fennel, and Sichuan peppercorns. A little goes a long way.
• Salt and black pepper
• Olive oil spray

How To Make Chinese Chicken Fingers in the Air Fryer

Step One: Preheat your air fryer to 370°F for about 3 minutes, then lightly spray the basket with olive oil.

Step Two: Set up two bowls. In the first, mix the cornstarch, salt, black pepper, and five-spice. In the second, whisk the eggs and sesame oil together.

Step Three: Pat the chicken strips dry with a paper towel. Dip each strip into the cornstarch mixture, then into the egg, then back into the cornstarch. Press the coating on well and shake off the excess.

Step Four: Let the coated strips rest for about 5 minutes, until you no longer see dry, powdery spots. This helps the coating stay put.

Step Five: Place the chicken in the air fryer basket in a single layer, without letting the pieces touch, and spray generously with olive oil. Cook in batches if needed.

Step Six: Air fry at 370°F for 10 to 12 minutes, flipping halfway through and spraying again after you flip. The chicken is done when it reaches 165°F inside and the outside is golden and crisp.

What To Serve With Chinese Chicken Fingers

• Dipping sauces: Sweet and sour sauce, sweet chili sauce, McDonald’s-style hot mustard, or peanut dipping sauce.
• Rice: Serve them with chicken fried rice or brown rice to make it a full meal.
• Veggies: Air fryer snow peas, Blackstone broccoli, or air fryer peppers and onions.
• Make it a takeout night: Add Panda Express-style potstickers and spring rolls.
• Garnish: Sprinkle with sesame seeds and sliced green onions.

Tips for the Crispiest Chicken Fingers

• Don’t crowd the basket. Air needs to flow around each piece, or the coating steams instead of crisping.
• Don’t skip the oil spray. Dry cornstarch stays pale and chalky, and the oil is what makes it golden.
• Cut even strips. Aim for about ½-inch thick so everything cooks at the same rate.
• Use a thermometer. Air fryers vary, so check for 165°F rather than going by time alone.
• Want even more puff? Try adding ½ teaspoon of baking powder to the cornstarch mixture.

Calories in Chinese Chicken Fingers

Restaurant Chinese chicken fingers are battered and deep-fried, so they soak up quite a bit of oil. This air fryer version uses a light cornstarch coating and a few sprays of oil, which makes it a lighter option. You can see the full nutrition breakdown in the recipe card below.

Storing, Freezing, and Reheating

Fridge: Let the chicken fingers cool completely, then store them in an airtight container for up to 3 to 4 days.

Freezer: Freeze them in a single layer on a baking sheet until solid, then move them to a freezer bag. They’ll keep for up to 3 months.

Reheat: Air fry at 350°F for 4 to 6 minutes from the fridge, or 8 to 10 minutes from frozen, until hot and crispy again. Skip the microwave, because it makes the coating soggy.

Chinese Chicken Fingers FAQs

How do Chinese restaurants make their chicken fingers so puffy? Most use a thick wet batter, often with baking powder, and deep-fry the chicken. In the air fryer, a double cornstarch dredge gets you a crispy coating without the oil.

Can I use chicken thighs? Yes! Boneless, skinless thighs cut into strips stay extra juicy. Add a minute or two to the cook time and check for 165°F.

Are these chicken fingers gluten-free? The coating is cornstarch, so yes. Just double-check that your five-spice is labeled gluten-free, since some blends are processed with wheat.

Why aren’t my chicken fingers crispy? The usual culprits are an overcrowded basket, not enough oil spray, or chicken that went in wet. Pat the chicken dry, spray well, and cook in a single layer.

Can I make these without eggs? You can brush the chicken with a little sesame oil and water instead, but the coating won’t be as thick.

Love Chicken Fingers? Try These Too

• Air Fryer Copycat Zaxby’s Chicken Fingers
• Air Fryer Copycat Wingers Sticky Chicken Fingers

Did you make these? Come share your photos in our Air Fryer Recipes Facebook Group. Hundreds of thousands of air fryer fans hang out there, and I love seeing what you make! On Instagram, tag me @forktospoon.