Discover the magic of using baking soda and cornstarch to transform ordinary chicken into incredibly tender, velvety pieces perfect for any dish, especially stir-fries.
Velvet Chicken: The Tender Secret
Discover the magic of using baking soda and cornstarch to transform ordinary chicken into incredibly tender, velvety pieces perfect for any dish, especially stir-fries.
Ingredients
- 450 g boneless skinless chicken breast or thigh
- 0.5 teaspoon baking soda
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon water or rice wine
- 1 teaspoon sesame oil optional
Instructions
- Place the cut chicken pieces in a medium bowl.
- Sprinkle baking soda over the chicken and mix well to coat all pieces.
- Add cornstarch, soy sauce, water (or rice wine), and sesame oil (if using) to the bowl.
- Mix thoroughly until all ingredients are evenly distributed and the chicken is well coated.
- Cover the bowl and refrigerate for at least 15 minutes, but no more than 30 minutes, for optimal tenderness. The chicken is now ready for your stir-fry, pan-fry, or other cooking method.
Notes
For best results, do not marinate for longer than 30 minutes, especially with baking soda, as it can make the chicken mushy. Ensure chicken pieces are cut evenly for consistent cooking. This method works well for both chicken breast and thigh.
