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.
Hi Nagi, I have small chicken tenderloins can this still be done?
Hi Nat – yes I’ve used it on tenderloin successfully 🙂 N x
Thank-you for your fast reply 🙂
Also your recipes are amazing! I’m trying a new one every week in isolation
Hi Nagi, love all of your recipes and have tried many. I’ve already bought chicken breast for the red curry, can I velvet it as I can never get it tender enough??
Sure can Tam! N x
I just used this on freezer burnt chicken and you couldn’t even tell 😀 My poor ass can only afford cheap supermarket chicken breasts so this GREATLY improves my chicken dinners! Thanks again Nagi <3
Hi Nagi, can you tenderise meat with bicarbonate of soda, the same as you do with chicken? Thanks
Hi Irene, Yes! I talk about this in the post 🙂 N x
Would this method work for teriyaki chicken? I normally cook that on the stovetop. Thanks
Hi Michelle, sure would! N x
This worked perfectly on my stir fry chicken. It’s amazing that after you rinse it, that there is no taste of baking soda. Thanks for a great tip and time saver!
You’re converted now Tracy!! N x
Can I use this “velvet” process on boneless pork chops? Mine always turn out dry and wonder if this might help.
Hi Molly, you can’t use this method on a whole chop. If you’re finding your chops dry it simply means they are overcooked. Give this recipe a try! https://www.recipetineats.com/a-great-marinade-for-pork-chops/
I tried the marinade on my chops. They turned out great! Thanks!
Found this following your Mongolian Beef recipe.
It is a total game changer! I can’t say it enough.
Before stumbling into your site, there were always some of my favorite foods that had to come from take out. Usually, those cravings came on the one day of the week the place would be closed.
I can’t believe I can make these items myself! (Wonton Soup was another you had helped me with!) Great Job!
You’ll be forever converted now! And it’s so much more satisfying to make your own too! N x
This was amazing. So simple and yet so perfect! The texture of the meat is just like what I get at asian restaurants! I made Thai chicken curry with it and even my husband was impressed! Thanks!
That’s great Theresa! You’ll be converted now!
This is an amazing technique! It made such a huge difference to our cashew chicken stir fry. Can’t wait to try it on beef next! Thanks so much for sharing this technique, Nagi! Love all your recipes and tips x
This made an incredible difference to the structure of the meat!!! I will never cook chicken breast without velveting it. Thank you very much for sharing this technique!
It’s a total game changer isn’t it Lea?! N x
Thank you for sharing this technique. My chicken has never been so juicy! I will be using this for now on when I cook chicken breast!
It’s a total game changer isn’t it Kisha?!
So easy, and worked perfectly!! So good! Thank you! I will use this all the time. Can’t wait to try it on beef.
It’s a total game changer Candy!!
I want to do deep fry of chicken using special spicy mixture coating. Can i velvet the chicken, rinse and dry and then apply my special spicy mixture coating to the velvetted chicken and deep fry. Will the chicken be still tender and juicy inside after deep frying
Nagi, I’ve tried your velveting on both chicken and beef. It works wonderful…Can I use the same technique on pork?..
If so, what cut of pork should I use for chow mein? Thanks, Jerry in California..
First time trying this I misread the article and added 3 tsps of baking powder instead of 3 quarters of a tsp! Thought it meant 3 to 4 lol Anyway, after my first failed attempt, I read it correctly and will use this method every time! Thank you x
Oh no!!! At least you realised and can use it in future! – N x
I was wondering if I was able to velvet the chicken, wash, dry and then cook it the next night? Thank you
Hi Sarah, you can – just make sure you rinse it well 🙂
I want to try the baking soda method as it seems much easier than the egg white and corn starch method of velveting that needs blanching. In my reading of the baking soda version, some folks say baking soda imparts a terrible taste in the chicken. Is this something to be concerned about?
Hi Morrey, you rinse the chicken after – I’ve never really noticed any flavour left behind, as long as it’s rinsed properly – N x
This is truly revolutionary! I just tried it and it is going to change the way I cook forever. Delicious and juicy chicken breast… Amazing!
Wahoo, that’s awesome Sarah!
So happy I found your site. I tried this yesterday (for baked chicken breasts) – it is unbelievable what a difference it makes – tender, juicy, and succulent.