Recipe(tried): batters for chicken/fish fingers (2)

Lori,

Chinese don't normally use beer batter, unless a bit of Japanese or western influence. You are correct on this one! But I do use it sometimes. Here are 2 recipes of the batters (cloeset to what you want)I use at home, I now know what are you lloking for. (Chris reminded me that there was a "Panda Express" in one of the malls in Chicago. I think I know what are you talking about.) The first one will be the cloeset to it. And yes, beer batter is a bit close too. But I doubt these stalk-like shops will use expensive beer to make their chicken fingers. And I don't measure much when I cook, so this will be a rough guide, OK?

Batter 1
3 egg white
2 T. corn starch
2 T. plain flour
pinch of salt

beat the egg whites unti stiff for about 5 minutes). Add all other ingredients to egg white to make a think batter.
Marinate your meat as desired. Separately dip each strip in the egg white batter then put into the wok. Deep-fry for about 3 minutes. (Makre sure you go to locate the post I sent about "fish". It will give you a guide for deep-frying.)

** Also use immediately.Batter 2 (Amount of the flours is a rough guess.)
Sift together 1/2 cup self-raising flour and 1/4 cup rice flour in a large bowl.

Pour enough beer to make it into a medium thick paste. Whisk until smooth. In another bowl, beat 1 egg white until stiff, add cream of tartar/salt (just pinch) to make sure it's stiff. Fold the egg white in the batter. Use immediately.

Mother usually uses a "flat" beer (that has beeb stand for few hours) but my uncle uses a beer straight from the fridge. One can is more than enough. He usually drinks the rest. ha! We also add some flavor (such as chili powder/tumeric/even dried herbs/etc) every now and then. The later one is a family favorite, not the one you find in a Chinese restaurant. In Britan or Australia, you can find something close to this in a fish and chip (French fries) shop.