Discover the secret Chinese technique of velveting chicken, using baking soda to achieve incredibly tender and juicy results perfect for any stir-fry. This method is foundational for authentic Asian-inspired dishes.
Velveted Chicken: Tender Stir-Fry Secret
Discover the secret Chinese technique of velveting chicken, using baking soda to achieve incredibly tender and juicy results perfect for any stir-fry. This method is foundational for authentic Asian-inspired dishes.
Ingredients
- 1 lb boneless skinless chicken breast or thigh
- 1 tsp baking soda
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tbsp water
- 1 tsp sesame oil optional
- 1 tbsp vegetable oil for cooking
Instructions
- In a bowl, combine thinly sliced chicken with baking soda, soy sauce, cornstarch, and water. Add sesame oil if using. Mix well until chicken is evenly coated.
- Let the chicken marinate for 20-30 minutes at room temperature.
- Heat your wok or large skillet over high heat with a tablespoon of vegetable oil until shimmering.
- Add the velveted chicken in a single layer (cook in batches if needed) and stir-fry quickly until just cooked through and lightly golden, about 2-3 minutes.
- Remove chicken from the wok and set aside, then proceed with your stir-fry recipe, adding the chicken back in at the end to warm through.
Notes
Ensure chicken is thinly sliced against the grain for best results. Do not over-marinate, 20-30 minutes is sufficient. The baking soda is key for tenderization, but using too much can affect flavor. Cook in batches if necessary to avoid overcrowding the pan and ensure high heat.
