Ever discover how the chicken in stir fries at your favourite Chinese restaurant is outstanding tender? It’s since they tenderise chicken making use of a straightforward method called Velveting Chicken making use of baking soda.
It’s a quick and easy method that any property cook can do, and can also be utilized for beef. Use this for all your favourite Chinese chicken dishes, like Cashew Chicken, Chicken Stir Fry, Chow Mein and Kung Pao Chicken. This is a game changer!
This is a closely guarded Chinese restaurant secret that’s going to revolutionise your stir fries and stir fried noodles that you make with chicken breast.
It’s known as “velveting chicken” and it’s the Chinese way to tenderise chicken breast so it’s unbelievably tender and juicy.
Tenderise chicken the Chinese restaurant way!
Here’s how to velvet chicken:
- For every 250g/8oz chicken breast strips or pieces, toss with 3/4 tsp baking soda (bi-carb)
- Marinate for 20 minutes
- Rinse nicely under operating water, pat with paper towel to eliminate extra water
- Cook per selected recipe and marvel at the most tender chicken breast you’ve ever had, just like at Chinese restaurants.
I only tenderise chicken breast since it’s so lean. I uncover chicken thigh tender and juicy ample to use with no tenderising.
Velveting chicken does not include any flavour so it tastes just like regular chicken. It is the texture that is affected. The chicken fibres are broken down so the chicken gets significantly softer on the inside and surface. “Velvet” like – consequently the title!
How do Chinese Dining establishments tenderise chicken?
There are really a number of different approaches to tenderise chicken the Chinese restaurant way:
- marinating in a cornstarch/cornflour sludge then deep frying or blanching in water just before proceeding to cook in the stir fry
- egg whites – often the over strategy is also carried out making use of egg whites
- chemical tenderiser
- basic baking soda / bi carbonate method
I use the baking soda method which is the method I’m sharing these days simply because it’s the most fuss free of charge and just as successful as the cornstarch approach which I’ve experimented with many times, making use of different combinations (egg whites, no egg whites, shoaxing wine, deep frying, water blanching).
How to cook velveted chicken
As soon as the chicken has been velveted, you can go ahead and marinate it in liquid or even dry flavourings. Then just cook it as the recipe directs.
Tenderised chicken can be:
- cooked in a skillet or wok – in stir fries and stir fried noodles
- cooked in broth – it would be perfect to include into Chinese Chicken and Corn Soup, Just drop it in raw, it will cook in two minutes or
- deep fried.
I personally do not bake chicken pieces for Chinese recipes, but I see no explanation why it wouldn’t perform.
Recipes to make utilizing tenderised chicken
I’m sharing this recipe nowadays with Chinese stir fries and stir fried noodles in mind. But it can be utilized for any recipe – even non Asian ones – that is produced with chicken strips or bite dimension pieces simply because the tenderising process doesn’t include any flavour to the chicken.
Construct your personal stir fry employing my All Objective Chinese Stir Fry Sauce or Peanut Sauce for stir fries!
A few Chinese takeout favourites that are perfect for creating with velveted chicken contain:
It can also be utilised in soups rather of poaching and shredded a entire chicken breast. Just drop the tenderised chicken strips into the broth and it will cook in 2 minutes:
I hope you uncover this useful! I’ve been jamming directions for how to tenderise chicken into each and every stir fry recipe I’ve shared because the starting of time. And it’s way prolonged overdue for me to write up a separate submit for it! – Nagi x
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