A simple yet transformative technique using baking soda to tenderize chicken breast, achieving the incredibly moist and soft texture found in authentic Chinese restaurant dishes. Perfect for stir-fries and other quick-cook meals.
Velveting Chicken Like a Pro
A simple yet transformative technique using baking soda to tenderize chicken breast, achieving the incredibly moist and soft texture found in authentic Chinese restaurant dishes. Perfect for stir-fries and other quick-cook meals.
Ingredients
- 1 lb boneless skinless chicken breast cut into 1-inch pieces
- 1 tsp baking soda
- 2 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tsp sesame oil optional
- 1 tbsp Shaoxing rice wine optional
- Water for rinsing
Instructions
- Cut chicken breast into desired pieces (strips or cubes, about 1-inch thick is ideal).
- In a medium bowl, combine the cut chicken with baking soda. Mix thoroughly with your hands to ensure every piece is coated. Let it rest at room temperature for 10-15 minutes.
- Rinse the chicken meticulously under cold running water for 1-2 minutes to remove all traces of baking soda. Squeeze gently to remove excess water.
- Pat the chicken very dry with paper towels. This step is important for achieving a good sear later and for the marinade to adhere.
- In a clean bowl, mix the rinsed and dried chicken with cornstarch, soy sauce, and optional sesame oil and Shaoxing rice wine until evenly coated. This creates the protective 'velvet' layer.
- Your velveted chicken is now ready for your recipe. Proceed with stir-frying, deep-frying, or pan-frying as desired, and enjoy the incredibly tender texture.
Notes
This technique is ideal for boneless, skinless chicken breast, but can also be adapted for beef or pork. Adjust baking soda quantity based on meat type and amount (generally 1 tsp per pound of chicken). Always rinse thoroughly before cooking; this step is crucial for taste and texture! Do not skip it.
