Discover the authentic Chinese secret to incredibly tender chicken in your stir-fries using the velveting technique. This method employs baking soda and cornstarch to create a silky, succulent texture that absorbs flavors beautifully.
Velveting Chicken: Tender Stir-Fry Secret
Discover the authentic Chinese secret to incredibly tender chicken in your stir-fries using the velveting technique. This method employs baking soda and cornstarch to create a silky, succulent texture that absorbs flavors beautifully.
Ingredients
- 1 pound boneless skinless chicken breast or thigh
Instructions
- Cut chicken into desired stir-fry pieces, about 1-inch cubes or slices.
- In a bowl, toss the chicken pieces with baking soda until lightly coated. Let it sit for 10-15 minutes.
- Rinse the chicken thoroughly under cold running water for 1-2 minutes to remove all baking soda. Squeeze gently to remove excess water.
- Pat the chicken completely dry with paper towels.
- In a clean bowl, combine the rinsed and dried chicken with cornstarch, soy sauce, rice wine (if using), and water or oil. Mix well until the chicken is evenly coated.
- Marinate for at least 30 minutes in the refrigerator, or up to 2 hours for best results.
- Your velveted chicken is now ready to be added to your favorite stir-fry recipe. Cook quickly over high heat until just done.
Notes
This velveting method also works wonderfully for beef and shrimp. Ensure thorough rinsing of the baking soda to prevent any off-flavors. Do not over-marinate with baking soda; 10-15 minutes is sufficient. Cook velveted chicken quickly over high heat to retain its tenderness.
