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Home Stir fries

Velveting Chicken: The Chinese restaurant secret to tenderising chicken!

By:Nagi
Published:23 Feb '19Updated:16 Mar '21
205 Comments
Recipe v

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!

How to tenderise chicken (velveting chicken) - Chinese restaurant way

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:

  • For every 250g/8oz chicken breast strips or pieces, toss with 3/4 tsp baking soda (bi-carb)

  • Marinate for 20 minutes

  • Rinse well under running water, pat with paper towel to remove excess water

  • 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.

How to tenderise chicken (velveting chicken) - Chinese restaurant way

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:

  • marinating in a cornstarch/cornflour sludge then deep frying or blanching in water before proceeding to cook in the stir fry

  • egg whites – sometimes the above method is also done using egg whites

  • chemical tenderiser

  • 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).

Photo of baking soda and raw chicken breast - to tenderise chicken

Bowl of raw chicken with baking soda to be tenderised

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:

  • cooked in a skillet or wok – in stir fries and stir fried noodles;

  • 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

  • deep fried.

I personally do not bake chicken pieces for Chinese recipes, but I see no reason why it wouldn’t work.

Close up of saucy Chinese Cashew Chicken on a white plate, ready to be served

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:

  • Cashew Chicken (above)

  • Chicken Chow Mein

  • Kung Pao Chicken (below)

  • Chop Suey Chicken Stir Fry (below)

  • Chinese Satay Chicken Stir Fry

  • Chicken Rice Noodle Stir Fry

  • Sweet and Sour Chicken Stir Fry

  • Add into Fried Rice

Close up of Kung Pao Chicken with Kung Pao Sauce, fresh off the stove

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:

  • Chinese Chicken Corn Soup

  • Hot and Sour Soup

  • Chinese Noodle Soup

  • 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

Chop Suey - Chicken Stir Fry

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Bowl of raw chicken with baking soda to be tenderised

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

Author: Nagi
Prep: 5 minutes mins
Marinating: 20 minutes mins
Mains
American Chinese
5 from 62 votes
Servings3
Tap or hover to scale
Print
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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.

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:

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.

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.
 

Nutrition Information:

Calories: 95cal (5%)Protein: 17g (34%)Fat: 2g (3%)Cholesterol: 53mg (18%)Sodium: 411mg (18%)Potassium: 308mg (9%)Vitamin A: 25IU (1%)Vitamin C: 1mg (1%)Calcium: 4mgIron: 0.3mg (2%)
Keywords: How to velvet chicken, Tenderise chicken
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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205 Comments

  1. Rachel says

    May 10, 2020 at 6:51 am

    Wow wow wow!!! This tasted so much better then takeaway! It was amazing, yet another of your recipes on our meal rotation 🤗🤣🤣🤗

    Reply
    • Nagi says

      May 11, 2020 at 11:50 am

      Wahoo, thanks so much Rachel! N x

      Reply
  2. Gail says

    May 8, 2020 at 9:10 am

    5 stars
    Five star!

    Reply
    • Nagi says

      May 8, 2020 at 9:34 am

      Thanks so much Gail! N x

      Reply
  3. Gail says

    May 8, 2020 at 9:09 am

    I used this today and wow, tender chicken! So happy you shared this. I’ll always have tender chicken in my recipes now. 👍

    Reply
    • Nagi says

      May 8, 2020 at 9:39 am

      Yes – it’s totally life changing Gail!! N x

      Reply
  4. ali brown says

    May 6, 2020 at 3:35 pm

    5 stars
    A fool proof way to cook tender chicken breast!!
    thank you for the method.
    I have been serving up chewy chicken for years to my family and last night tried velveting before adding to a thai curry and the results were amazing. my son commented that it was the best chicken breast i have ever cooked 🙂

    Reply
    • Nagi says

      May 6, 2020 at 8:41 pm

      Wahoo, I’m so glad you tried it and love it Ali! N x

      Reply
  5. Angela Meade says

    April 25, 2020 at 9:41 pm

    Is baking powder (UK) the same as bicarbonate? Could I use baking powder?

    Reply
    • Nagi says

      April 27, 2020 at 2:12 pm

      Hi Angela, Baking powder and baking soda (aka Bi-Carb soda) are two different things. You need baking soda to tenderise 🙂 N x

      Reply
  6. Nat says

    April 21, 2020 at 8:04 pm

    Hi Nagi, I have small chicken tenderloins can this still be done?

    Reply
    • Nagi says

      April 21, 2020 at 8:05 pm

      Hi Nat – yes I’ve used it on tenderloin successfully 🙂 N x

      Reply
      • Nat says

        April 21, 2020 at 9:40 pm

        Thank-you for your fast reply 🙂
        Also your recipes are amazing! I’m trying a new one every week in isolation

        Reply
  7. Tam says

    April 18, 2020 at 2:44 pm

    5 stars
    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??

    Reply
    • Nagi says

      April 19, 2020 at 10:48 am

      Sure can Tam! N x

      Reply
  8. Amy Williams says

    April 17, 2020 at 5:04 pm

    5 stars
    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

    Reply
  9. Irene Blair says

    April 17, 2020 at 2:52 am

    Hi Nagi, can you tenderise meat with bicarbonate of soda, the same as you do with chicken? Thanks

    Reply
    • Nagi says

      April 17, 2020 at 10:10 am

      Hi Irene, Yes! I talk about this in the post 🙂 N x

      Reply
  10. Michelle Revelle says

    April 3, 2020 at 9:40 am

    Would this method work for teriyaki chicken? I normally cook that on the stovetop. Thanks

    Reply
    • Nagi says

      April 3, 2020 at 11:04 am

      Hi Michelle, sure would! N x

      Reply
  11. Tracy says

    March 31, 2020 at 10:30 am

    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!

    Reply
    • Nagi says

      March 31, 2020 at 2:13 pm

      You’re converted now Tracy!! N x

      Reply
  12. Molly B says

    March 30, 2020 at 6:01 am

    Can I use this “velvet” process on boneless pork chops? Mine always turn out dry and wonder if this might help.

    Reply
    • Nagi says

      March 30, 2020 at 1:25 pm

      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/

      Reply
      • Molly B says

        April 2, 2020 at 8:30 am

        I tried the marinade on my chops. They turned out great! Thanks!

        Reply
  13. Teresa says

    February 28, 2020 at 7:36 am

    5 stars
    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!

    Reply
    • Nagi says

      February 28, 2020 at 12:37 pm

      You’ll be forever converted now! And it’s so much more satisfying to make your own too! N x

      Reply
  14. Theresa says

    February 24, 2020 at 9:20 am

    5 stars
    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!

    Reply
    • Nagi says

      February 24, 2020 at 1:30 pm

      That’s great Theresa! You’ll be converted now!

      Reply
  15. Katrina says

    February 3, 2020 at 8:04 am

    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

    Reply
  16. lea says

    January 28, 2020 at 9:52 pm

    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!

    Reply
    • Nagi says

      January 29, 2020 at 9:08 am

      It’s a total game changer isn’t it Lea?! N x

      Reply
  17. Kisha says

    January 12, 2020 at 8:43 am

    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!

    Reply
    • Nagi says

      January 13, 2020 at 5:12 pm

      It’s a total game changer isn’t it Kisha?!

      Reply
  18. Candy Spady says

    January 10, 2020 at 11:11 am

    5 stars
    So easy, and worked perfectly!! So good! Thank you! I will use this all the time. Can’t wait to try it on beef.

    Reply
    • Nagi says

      January 10, 2020 at 11:20 am

      It’s a total game changer Candy!!

      Reply
  19. Samson says

    December 19, 2019 at 5:15 am

    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

    Reply
  20. Jerry says

    November 19, 2019 at 8:57 am

    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..

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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