How to Tenderise Chicken for Stir Fries (Chinese secret!)
User Reviews
5
-
Prep Time
5 mins
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Marinating
20 mins
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Servings
3
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Calories
95 kcal
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Course
Main Course
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Cuisine
Chinese-American Fussion
How to Tenderise Chicken for Stir Fries (Chinese secret!)
Description
How to Tenderise Chicken for Stir Fries involves a simple but effective process using baking soda as a tenderizing agent. By sprinkling baking soda over sliced or bite-size chicken pieces and refrigerating for 20 to 30 minutes, the chicken proteins break down slightly, making the meat softer. Thorough rinsing of the baking soda after the resting period prevents any off flavors. This method is best suited for pieces that will be quickly cooked in stir fries or noodles.
The treatment allows the chicken to maintain a balance between tenderness and the ability to hold shape during high-heat cooking. It is not recommended for whole chicken fillets, as the outside meat can become too soft before the inside is tenderized.
Finished tenderised chicken can be marinated or cooked immediately according to the chosen stir fry recipe. The texture works well in a wide range of Asian-style preparations that require quick cooking.
The method may slightly reduce the shelf life of raw chicken; it is advised to use within 24 hours or freeze. The tenderizing time can be adjusted slightly for a firmer or softer result based on preference.
Ingredients
- 250 g / 8 oz chicken breast not whole pieces, Note 1, slices or bite size pieces
- 3/4 tsp baking soda (bi-carb/bi-carbonate)
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
- Only use this tenderizing method on sliced or bite-size chicken pieces, not whole fillets.
- Rinse the chicken well after baking soda treatment to remove any residue before cooking.
- Allow 20 minutes for slices and 30 minutes for bite-size pieces in the refrigerator to tenderize.
- Use tenderised chicken promptly or freeze; recommended to consume within 24 hours.
- If preferred, whole chicken breasts can be tenderised with marinating or dry brining instead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Calories | 95cal | 5% |
| Protein | 17g | 34% |
| Fat | 2g | 3% |
| Cholesterol | 53mg | 18% |
| Sodium | 411mg | 17% |
| Potassium | 308mg | 7% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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