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?