Ever notice how the chicken in stir fries at your favourite Chinese restaurant is incredibly tender? It’s because they tenderise chicken using a simple method called Velveting Chicken using baking soda.
It’s a quick and easy method that any home cook can do, and can also be used 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 called “velveting chicken” and it’s the Chinese way to tenderise chicken breast so it’s unbelievably tender and juicy.
Velveting Chicken: Tenderise chicken the Chinese restaurant way!
Here’s how to velvet chicken:
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For every 250g/8oz chicken breast strips or pieces, toss with 3/4 tsp baking soda (bi-carb)
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Marinate for 20 minutes
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Rinse well under running water, pat with paper towel to remove excess water
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Cook per chosen recipe and marvel at the most tender chicken breast you’ve ever had, just like at Chinese restaurants!!!
I only tenderise chicken breast because it’s so lean. I find chicken thigh tender and juicy enough to use without tenderising.
What does Velveted Chicken taste like?
Velveting chicken does not add any flavour so it tastes just like normal chicken. It is the texture that is affected. The chicken fibres are broken down so the chicken becomes much softer on the inside and surface. “Velvet” like – hence the name!
How do Chinese Restaurants tenderise chicken?
There are actually a few different ways to tenderise chicken the Chinese restaurant way:
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marinating in a cornstarch/cornflour sludge then deep frying or blanching in water before proceeding to cook in the stir fry
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egg whites – sometimes the above method is also done using egg whites
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chemical tenderiser
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simple baking soda / bi carbonate method
I use the baking soda method which is the technique I’m sharing today because it’s the most fuss free and just as effective as the cornstarch method which I’ve tried numerous times, using various combinations (egg whites, no egg whites, shoaxing wine, deep frying, water blanching).
How to cook velveted chicken
Once 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:
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cooked in a skillet or wok – in stir fries and stir fried noodles;
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cooked in broth – it would be ideal to add into Chinese Chicken and Corn Soup, Just drop it in raw, it will cook in 2 minutes; or
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deep fried.
I personally do not bake chicken pieces for Chinese recipes, but I see no reason why it wouldn’t work.
Recipes to make using tenderised chicken
I’m sharing this recipe today with Chinese stir fries and stir fried noodles in mind. But it can be used for any recipe – even non Asian ones – that is made with chicken strips or bite size pieces because the tenderising process doesn’t add any flavour to the chicken.
Build your own stir fry using my All Purpose Chinese Stir Fry Sauce or Peanut Sauce for stir fries!
A few Chinese takeout favourites that are ideal for making with velveted chicken include:
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Cashew Chicken (above)
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Kung Pao Chicken (below)
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Chop Suey Chicken Stir Fry (below)
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Add into Fried Rice
It can also be used in soups instead of poaching and shredded a whole chicken breast. Just drop the tenderised chicken strips into the broth and it will cook in 2 minutes:
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Laksa (I know this isn’t Chinese, but it’s terrific in Laksa)
I hope you find this useful! I’ve been jamming directions for how to tenderise chicken into every stir fry recipe I’ve shared since the beginning of time. And it’s way long overdue for me to write up a separate post for it! – Nagi x
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How to Tenderise Chicken for Stir Fries (Chinese secret!)
Ingredients
- 250 g / 8 oz chicken breast slices OR bite size pieces (note whole pieces, Note 1)
- 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.
Recipe Notes:
1. 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. 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.
Velveted slightly freezer burnt chicken,that had been frozen quite a while. Turned out great. Thanks for the recipe.
Hello Nagi I’m cooking chicken an Broccoli using the corn starch method Will most definitely tell you how it comes out thanks for the tip
Love this velvet if secret! My son used to hate every time we had chicken breast on the menu, but now he eats it without complaining! Just made some tonight in a noodle stir fry. Thanks Nagi!
I haven’t tried this yet but, by the comments, I can’t wait. Same as many said: I have never been able to recreate Chinese steak, chicken, or pork. I love making my own stir fry but I can’t get the meat tender like the Chinese restaurants – even the takeouts. I like my sauces and veggies better but not the protein. Thank you Nagi for sharing the secret and the different options. I don’t think Yoko read your entire post. I’ll try both Baking Soda and Cornstarch.
This NOT how to velvet chicken. It is done properly by using Corn Starch and NOT Baking soda.
Hi Chef Yoko – there are actually multiple ways to velvet meat – it’s never to late to learn new skills 😉 N x
VELVETING. CHICKEN thick breast.
I use baking soda or cornstarch. Depends on what I have in the house. Don’t pretend there is only one way.
Hey “ROXANNE” this is the BEST WAY. Did YOU READ THE ARTICLE? SHE SAID CORNSTART TOO, jesus christ.
I was responding to Chef Yoko and not Nagi. Your capslock and jesus christ was unnecessary. Have a nice day 🙂
Crack does that to people
Can you do this to beef?
Sure can Toni, check here: https://www.recipetineats.com/how-to-tenderise-beef-velveting-beef/ N x
I’ve literally avoided cooking chicken stir-frys because of how bad I cook the chicken… I tried this technique for the first time last night and oh my gosh I am so shocked at how much of a difference it made!! Thank you for sharing this! I am definitely going to always do this from now on
Woah, where do you even come up with this witchcraft? My mom’s been attempting to make kung pao chicken at home because quote unquote “takeout places charge outrageous prices” but none of them ever come out right. The chicken was either too hard and dry from overcooking or too soft and yucky because she tries to avoid overcooking, never in between. Found this recipe while casually trying to explain to Google my problems and what?! it actually works?! The texture of the chicken tastes and feels exactly like what you’d get at a bona fide restaurant. If not for my limited vocabulary, I would have written a three page essay describing my utter euphoria as I bit into a piece of this revolutionized chicken. Thank you for saving me from potential salmonella.
I loved this and have used this many times! I do wonder tho, can i bake the chicken after the process? I wanna make baked chicken tenders but i kinda don’t know how this will turn out when baked. Thoughts?
This was a game changer! I tried it tonight with my Copycat Panda Express mushroom chicken….. Wow! I’ll never do stir fry without this again. Thank you!
Could this method be used on beef flank steak? I like to make fajitas, and marinate the beef to make it more tender. I also pound with a mallet to break up the fibers and cut across grain, but it is still tough. Thanks
Wonderful recipe and so quick to prepare. Best home made chinese style recipe I have made, so tasty The velveting chicken method is brilliant and works so well.
Oh My Goodness! This was incredible! My Japanese curry, yakisoba and all the other stir fry recipes always ended up with tough chicken. So I would push it aside and eat everything else. Today I used your technique when making Japanese curry. The chicken was tender and delicious; my husband even asked “What did you do to the chicken this time?” I can’t wait to use this technique with all of the other recipes I have and will try some of yours. If you can do this with plain ole chicken, I can’t imagine how wonderful your cashew chicken stir fry and chop suey will be!
Yes it’s a total game changer Tanya!!! N x
Hi Nagi!
Would it be necessary to velvet chicken if you are cooking in a slow cooler recipe? I am planning on making a Slow Cooker Mongolian Chicken and wondered if it would be necessary or not.
Best
Darrin
Hi Darrin, I wouldn’t bother velveting slow cooked meat as it will be tender enough after being cooked for such a long period of time. N x
Thank you Nagi!🙏🏻🙏🏻🙏🏻 I had chicken breast only on hand and wanted to make cashew chicken. I tried your recipe for “velveting” the chicken breast and I honestly couldn’t tell the difference between using the thigh or the breast. It was so incredibly juicy and tender. I will definitely use it on my beef next time.
Yes!!! You’re converted now!! N x
Thank you. I had NEVER done this before and it was perfect for the Thai Cashew Chicken as I had breast instead of thigh in the fridge.
I often have found breast dry but I’ll never look back now.
Hi Nagi, I tried this method tonight and when I mixed the baking soda into the chicken, it emitted a strong rotting smell. Is this a normal chemical reaction between the raw chicken and baking soda? I was worried that I would get food poisoning from it so I threw it out without cooking it and had a pie for dinner instead 🙁
I noticed that it changed the smell also but ignore that. I rinsed the chicken as per the recipe and used it to make Thai and it was fabulous.
I noticed a slight funky smell too, after washing. The meat was well in date. I wonder if it’s the baking soda breaking down the meat a bit, after cooking it was gone.
Wow i did the recipe for the chicken chop suey but as we don’t like greens that was in the recipe i put in some finely chopped red peppers and it came out better than i get from the Chinese take away buy us and the sauce was perfect , so i will defiantly do this one again . Even my husband liked it as he does not like any chicken meals from our local take away as the chicken pieces are so dry but this was 100% better and asked me to do it again. [miracles do happen lol ] So thank you again . IRIS xx
I FORGOT TO RINSE THE CHICKEN and cooked it straight into the stir fry~
Hi Nagi .. I’m making stir fry and remembered your velveting method so jumped on here to get a refresher. Only prob is as soon as I started to sprinkle it on my chicken breast and mix it around, it started to smell a bit fishy. Does this mean my meat was about to turn or is this just a by product of using baking soda? I’m a bit worried to cook it now?!