How to Tenderise Chicken for Stir Fries (Chinese secret!)

Name: How to Tenderise Chicken for Stir Fries (Chinese secret!)
Prep time: 5 min
Yield: 3 serving
Ingredients: 250 g / 8 oz chicken breast slices OR bite size pieces; 3/4 tsp baking soda

User Reviews

5.0

225 reviews

Excellent

Prep Time
5 mins
Marinating
20 mins
Servings
3
Calories
95 kcal
Course
Main Course
Cuisine
Chinese-American Fussion

How to Tenderise Chicken for Stir Fries (Chinese secret!)

Kai Walton

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Ever notice how the chicken in stir fries at your favourite Chinese restaurant is incredibly tender, and how it's just never as good at home? It's because the chicken breast is tenderised, a method called "velveting chicken". Use this for the juiciest chicken breast you'll ever have in stir fries and noodles! SCALE recipe - click on servings and slide.

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Ingredients

Servings

250 g / 8 oz chicken breast slices OR bite size pieces (not whole pieces, Note 1)
3/4 tsp baking soda (bi-carb/bi-carbonate)

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Instructions

Place chicken in a bowl and sprinkle baking soda all over the surface.
Toss with fingers to coat as evenly as possible.
Refrigerate 20 minutes for slices, 30 minutes for bite size pieces.
Rinse well in colander to remove baking soda.
Shake off then pat away excess water (doesn't need to be 100% dry).
Use as directed in chosen recipe - stir fries and noodles (see in post for suggested recipes). Can be marinated, cooked on the stove, deep fried, simmered in broth.

Notes

Difference chicken weights - click on servings and slide until the chicken weight is the amount you are using. Ok not to be 100% accurate, +/- 1/4 tsp or so is fine.
Only use slices and bite size pieces - This method of tenderising chicken is suitable for sliced or small bite size pieces of chicken, not a whole breast or thigh fillet. The baking soda is too strong and will over tenderise the outside before the inside is tenderised.
his method of tenderising chicken is suitable for sliced or small bite size pieces of chicken, not a whole breast or thigh fillet. The baking soda is too strong and will over tenderise the outside before the inside is tenderised.
To tenderise a whole breast fillet, either use a marinade (like this one) or dry brine (use method in this Chicken Parmigiana recipe.
General notes:
I've left chicken marinating for almost 1 hour and it's been fine. A bit more soft that I'd like, but it wasn't too soft.
I only tenderise breast and tenderloin. I don't think chicken thigh needs it, it's juicy enough as it is.
Storage: While I can't prove this definitely, I feel like the shelf life of the raw chicken is shortened slightly. I like to use it within 24 hours - or freeze it.

Nutrition Information

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Calories 95cal (5%) Protein 17g (34%) Fat 2g (3%) Cholesterol 53mg (18%) Sodium 411mg (17%) Potassium 308mg (9%) Vitamin A 25IU (1%) Vitamin C 1mg (1%) Calcium 4mg (0%) Iron 0.3mg (2%)