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.
Wow! This tip! I tried it on thighs because I was so curious….incredibly tender! Never going back now!
You’re converted now Amy! N x
Hi Cherie B Swaters
Thank you so much for your very quick response. Next time I make S and S Pork, I will use the recipe you sent.
Thanks again
Cheers, Thrity
This is not a comment, but a question please. Can we tenderise Pork by the velveting method?
Her recipe https://www.recipetineats.com/sweet-and-sour-pork/
describes how to do this.
Easy, delicious, hubby took seconds ( always a good sign). I was so disappointed when I realized that I only had about a cup of broccoli. Happy to say that using red pepper, onion & celery turned out wonderfully. Thanks for posting this recipe.
At the age of 57, this recipe for tenderising chicken has changed our lives! Just made the Chicken and broccoli stir fry and felt like we had ordered it! So tender!!! Thanks Nagi!
It’s a total game changer Sharyn!! N x
Thank you for sharing this secret. No recipes that I have mention this.
Thank you Nagi. Finally my Chow Mein steak was like a soft marshmallow with no effort to chew. Even though I used Rib Eye steak I did the velveting according to instructions & it was divine. Super duper soft👌♥️
Can the baking soda tenderize filets effectively?
great receipes Can’t wait to try
If a recipe calls for mixing corn starch in the chicken before cooking, would I still use cornstarch after doing this baking soda tenderization? Or do they both do the same thing?
Hi Nasia, cornstarch is another way to velvet chicken so I would do one or the other, not both 🙂 N x
Hello Nagi. Thank you for ALL your tips and hints. Your dishes ALL look – just SO beautiful!
can you tenderize beef and pork with baking soda too?
Can you do the same thing to beaf?
Sure can Vicky – here’s some more information for you 🙂 https://www.recipetineats.com/how-to-tenderise-beef-velveting-beef/
Always wondered how it was so tender. Thank you Going to try all the recipes. Can’t wait. Looking for the next lesson.
I had always wondered how Asian restaurants made the chicken so soft! I’ve used this on many recipes and it’s excellent!
I first tried velveting some not so great chicken purchased during the current meat shortage. They turned out great while all the other methods I used them with turned out rather blah.
Then I used it as one step in a four part process that yielded steak super tenders. I cut strips from a sirloin tip roast. I used a needle tenderizer on the top and a light tap on the side with a mallet. Then the velveting process and after rinsing I tossed it with a terrorizing seasoned salt. Let it sit overnight and seared them on the griddle.
Wow! Moist, tender, flavorful steak pillows. I grabbed a leftover one from the fridge as a snack stick and diced some up and tossed on a salad.
Thanks for sharing this. I have shared your site with family specifically for this recipe and in general for the other good ones you have. I love having this as another tool in my kitchen arsenal.
“Terrorizing seasoned salt”
Love it❣️
Aahahahahaha 😅😂🤣
Hi, I’ve in searching through your recipes trying to find one for chicken with vegetables and almonds or as I know it by restaurants, guy ding. I have seen many different versions on other sites but I like your site so much better so I’m hoping this is something you could post. Thankyou!
Hi Wendy, pop a request on my recipe request page – I have a list I’m working through! N x
Can I use this technique with fried chicken? If so, how long should the marination be?
Hi Jean – you sure can, although I find if you use a buttermilk marinade for fried chicken (like my KFC) the chicken is so tender it doesn’t need it! N x
Oh Nagi this looks wonderful. Can I use oyster sauce instead of fish sauce. I’m in Greece and it looks like fish sauce is gold dust (only you can find the latter). Can’t wait to make it. Thank you!
Hi Tania, it’s not quite the same unfortunately and is really dependant on the recipe you’re using it in – N x
Can I do the baking soda thing hours ahead of time, then leave rinsed prepped chicken in ziploc until I’m ready to cook?
Hi, I tried this to make a chicken stir fry and the chicken started turning blue…..any idea what went wrong. I used bicarbonate of soda.
Hi Lisa, yes you can – just make sure you rinse well 🙂 N x