Silky Chicken Stir-Fry Secret
A traditional Chinese method using cornstarch and a touch of baking soda to tenderize chicken, resulting in an incredibly smooth and silky texture perfect for stir-fries and other quick-cooking dishes.
Ingredients
- 1 pound boneless skinless chicken breast or thighs
- 1 teaspoon baking soda
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil optional
Instructions
- Cut chicken into desired stir-fry pieces, about 1/2-inch thick. In a medium bowl, toss the chicken pieces with baking soda until evenly coated. Let it sit at room temperature for 15 minutes.
- After 15 minutes, transfer the chicken to a colander and rinse thoroughly under cold running water for 1-2 minutes to remove all traces of baking soda. This is crucial to prevent a soapy taste. Pat the chicken very dry with paper towels.
- In a clean bowl, combine the rinsed and dried chicken with soy sauce, Shaoxing wine (or dry sherry), cornstarch, and sesame oil (if using). Mix well with your hands until every piece of chicken is coated evenly. Ensure there are no lumps of cornstarch.
- Marinate for at least 15 minutes, or up to 30 minutes. The longer marination allows the flavors to penetrate and the tenderizing process to work.
- The velveted chicken is now ready for cooking. You can either blanch it in boiling water for 1-2 minutes until opaque before adding it to your stir-fry, or stir-fry it directly in a hot wok with oil until just cooked through and beautifully tender.
Notes
For best results, rinse the baking soda thoroughly. This technique is fantastic for chicken, pork, or beef in stir-fries, soups, or even deep-fried dishes. You can blanch the velveted chicken in boiling water for 1-2 minutes before adding to stir-fries for an extra silky finish, or stir-fry directly.