Velveting chicken is a foundational Chinese cooking technique that uses baking soda to tenderize meat, ensuring incredibly soft and succulent pieces for your stir-fries. This method guarantees a restaurant-quality texture.
Velvet Chicken for Stir-Fry Secret
Velveting chicken is a foundational Chinese cooking technique that uses baking soda to tenderize meat, ensuring incredibly soft and succulent pieces for your stir-fries. This method guarantees a restaurant-quality texture.
Ingredients
- 500 g boneless skinless chicken breast or thigh
- 1 tsp baking soda
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp rice wine or sherry
- 2 tbsp water
Instructions
- Cut the chicken into uniform, bite-sized pieces (about 1-inch cubes or thin slices). Pat them very dry with paper towels.
- In a medium bowl, combine the chicken, baking soda, cornstarch, soy sauce, sesame oil (if using), and rice wine (if using).
- Mix thoroughly with your hands to ensure every piece of chicken is coated. Add 2 tablespoons of water or chicken broth and mix again until absorbed.
- Let the chicken marinate at room temperature for 20-30 minutes. Do not exceed 30 minutes to avoid a metallic taste or mushy texture.
- Before cooking, rinse the chicken under cold running water for about 30 seconds to remove excess baking soda and starch. Gently squeeze out any excess water.
- Pat the chicken dry again. It's now ready to be quickly stir-fried or blanched. When stir-frying, cook in small batches in a hot wok or pan until just cooked through, about 1-2 minutes per batch.
- Add your velveted chicken back to the wok with other stir-fry ingredients to finish your dish.
Notes
For best results, ensure the chicken is cut into uniform, bite-sized pieces. Pat the chicken dry before marinating to help the baking soda adhere better. Do not over-marinate; 20-30 minutes is usually sufficient. Rinse thoroughly but gently to avoid removing too much seasoning. This technique also works wonders for beef and shrimp!
