A traditional Chinese technique using baking soda to tenderize chicken, resulting in incredibly soft and juicy meat perfect for stir-fries.
Velvet Chicken: The Stir-Fry Secret
A traditional Chinese technique using baking soda to tenderize chicken, resulting in incredibly soft and juicy meat perfect for stir-fries.
Ingredients
- 1 lb boneless skinless chicken breast or thigh
- 1 tsp baking soda
- 1 tbsp soy sauce (for post-rinse marinade)
- 1 tbsp rice wine (for post-rinse marinade)
- 1 tsp sesame oil (for post-rinse marinade)
- 1 tbsp cornstarch (for post-rinse marinade)
- 2 tbsp water (or chicken broth
Instructions
- 1. Pat boneless, skinless chicken pieces dry after cutting into desired size.
- 2. In a bowl, toss the chicken with baking soda until lightly coated. Add a tiny amount of water or oil if needed to help distribute.
- 3. Let marinate at room temperature for 20-30 minutes. Do not exceed 45 minutes.
- 4. Rinse the chicken thoroughly under cold running water for several minutes to remove all baking soda. This is crucial.
- 5. Pat the chicken very dry again with paper towels.
- 6. For flavor and extra tenderness, marinate the rinsed chicken with soy sauce, rice wine, sesame oil, and cornstarch for another 10-15 minutes before cooking.
Notes
Do not over-marinate with baking soda; 30 minutes is usually sufficient. Rinsing thoroughly is essential to avoid a soapy taste. The final cornstarch marinade creates a protective coating for extra silky texture in stir-fries. This technique also works wonderfully for beef and shrimp.
