Tangy Chicken Fingers Recipe

These sinigang-flavored tangy chicken fingers are best with a coconut milk dip!

These tangy chicken fingers combine two favorites: fried chicken and sinigang! Don’t skip making the sinampalukang gata sauce—it completes the dish.

Tangy Chicken Fingers Recipe

Lhas Alvarez
These sinigang-flavored tangy chicken fingers are best with a coconut milk dip!
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Main Dishes
Cuisine Filipino
Servings 2 to 3


Tangy Chicken Fingers Ingredients

  • 30 Grams Tamarind Fruit (Sampalok) skin left on
  • 1 65-ml pack coconut cream (kakang gata)
  • 1 tablespoon fish sauce (patis)
  • 2 80 to 100-gram Chicken (use skinless chicken breast fillet), sliced into 3-inch long, 3/4-inch wide pieces
  • Salt to taste
  • 1 Cup all-purpose flour seasoned with salt, pepper, and 1 tablespoon sinigang sa kamias powder mix
  • 1 Egg beaten and seasoned with salt and pepper
  • 1 Cup breadcrumbs seasoned with 1 tablespoon sinigang sa kamias pwder mix
  • 2 cups vegetable oil to deep-fry
  • cilantro (wansoy) to garnish, optional


  • Make the sinampalukang gata: Boil sampaloc in ¾ cup water for 20 to 30 minutes or until soft. Mash sampaloc and strain through a sieve. Combine ¼ cup strained sampaloc pulp, coconut cream, and fish sauce in a bowl; season to taste. Refrigerate until ready to use. (You can make this the day before.)
  • Lightly season chicken with salt and pepper.
  • Place flour, egg, and breadcrumbs separately in 3 shallow bowls.
  • Dredge chicken in flour, shake off excess, dip in egg, then coat with breadcrumbs.
  • Heat oil in a deep or heavy-bottomed pan. Deep-fry chicken in hot oil for 6 to 8 minutes or until cooked and light golden brown in color.
  • Serve with sinampalukang gata and garnish with cilantro, if desired.
Keyword modern filipino
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