This Chinese cooking technique ensures incredibly tender and succulent chicken for any stir-fry dish. Using baking soda, it breaks down proteins, creating a silky texture.
Velvet Chicken: Tender Stir-Fry Hack
This Chinese cooking technique ensures incredibly tender and succulent chicken for any stir-fry dish. Using baking soda, it breaks down proteins, creating a silky texture.
Ingredients
- 1 lb boneless skinless chicken breast or thighs
- 1 tsp baking soda
- 1 tbsp soy sauce
- 1 tsp sesame oil optional
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Pat chicken pieces very dry with paper towels.
- In a bowl, combine chicken with baking soda and mix well. Let sit for 10-15 minutes (no more than 20 minutes).
- Rinse the chicken thoroughly under cold running water for 1-2 minutes to remove all baking soda. Squeeze out excess water.
- Pat the rinsed chicken pieces dry again with paper towels.
- In a clean bowl, marinate the chicken with soy sauce, sesame oil (if using), cornstarch, and water. Mix until well coated.
- Cook immediately by stir-frying quickly in a hot wok or pan until just cooked through, ensuring it doesn't overcook.
Notes
Works great with beef and shrimp too. Ensure chicken is patted very dry before velveting for best results. Use immediately in your favorite stir-fry or refrigerate for up to 24 hours.
