A classic Chinese technique that uses baking soda and a cornstarch marinade to make chicken incredibly tender and juicy for stir-fries and other quick-cooking dishes.
Velveting Chicken for Tender Stir-Fry
A classic Chinese technique that uses baking soda and a cornstarch marinade to make chicken incredibly tender and juicy for stir-fries and other quick-cooking dishes.
Ingredients
- 500 g chicken breast or thigh cut into bite-sized pieces
- 1 tsp baking soda
- 1 tbsp soy sauce
- 1 tbsp rice wine or dry sherry
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 2 tbsp water or chicken broth
Instructions
- Cut chicken into desired bite-sized pieces, typically 1-inch cubes or thin strips. Pat the chicken very dry with paper towels.
- In a medium bowl, sprinkle the baking soda over the dried chicken. Mix well with your hands to ensure all pieces are lightly coated. Let it sit for 10 minutes (do not exceed 15 minutes).
- Rinse the chicken thoroughly under cold running water for 2-3 minutes to remove all traces of baking soda. Squeeze gently to remove excess water, then pat the chicken very, very dry with paper towels. This step is crucial to prevent any soapy taste and for better marinade absorption.
- In a clean bowl, combine the rinsed and dried chicken with soy sauce, rice wine (or dry sherry), cornstarch, sesame oil, and water (or chicken broth). Mix until the chicken is well coated and the marinade is absorbed, creating a slightly slimy texture.
- The chicken is now velveted and ready for cooking. You can blanch it in boiling water for 30-60 seconds until just opaque, then drain and add to your stir-fry, or stir-fry directly in a hot wok with 1-2 tablespoons of oil until cooked through, typically 2-3 minutes. Avoid overcrowding the wok.
Notes
This technique works wonderfully for beef and shrimp too. Ensure not to over-marinate with baking soda (max 15 mins), as it can make the meat mushy. Always rinse thoroughly and pat dry after the baking soda step. For direct stir-frying, use ample oil and cook quickly over high heat.
