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 there. I oven bake all of my meats, especially chicken breast. But it comes out dry even if I’ve marinated it for a while and basted it whilst cooking. Can I velvet the chicken breasts with your bicarb method and then rinse and season as I usually do and then oven cook it?? Will it work? Desperate to know. Many thanks 😊
I served dry chicken breast for years until I recently discovered the secret. Spread butter under the skin. Salt/pepper. Heat skillet very hot with a little oil, cook skin side down for 3 minutes,,,.don’t move them. Turn over, place in 425 oven for 35-40 min depending on size of breasts. Lightly cover with foil, rest 10 minutes. Drippings in pan make wonderful sauce. This chicken comes out moist and perfect every time.
This is the best! Chicken came out so tender in the chow mein and with so little effort! Sooooo good!
I absolutely love the texture of chicken breast when velveted this way and it is so simple. Before trying this, the chicken in my stir-fries was often a bit rubbery. No longer! Consistently good results. Thanks Nagi
Hi Nagy! Can you velvet chicken for non-Asian dishes, so for instance pasta dishes where you need sliced or cubed chicken breast?
Hi Nagy! A quick follow up to my query – I followed this method for a pasta dish requiring cubed chicken pieces and it turned out perfect. Melted in your mouth!
Hi Nagi. I want to cook chicken breast recipes in my new Multi-cooker/slow cooker. Should I velvet the chicken first or is that not necessary. Thanks in advance!
If i tenderised the chicken overnight will that affect the taste? Is it still safe to cook or should i chuck the chicken and start again?
I’ve never done it for that long Felicity but I think it won’t be that great – cook a test piece to try before doing a whole recipe. N x
Will velvetizing recipe work on beef
Yes Rose! The beef version is here: https://www.recipetineats.com/how-to-tenderise-beef-velveting-beef/ N x
Can you do all the steps including rinsing and drying if you won’t be using the chicken for another day or two? I’m late getting home from work and if I had the chicken pre-tenderized it would save time.
I’m not sure how it would go sitting for that long even after rinsing Dawnn. If you try it, let me know how it works! N x
Can you use this for turkey?
I would think you could Marsha. N x
Haven’t tried yet but will tonite
Could this method be used in making chicken skewers? For Thai chicken skewers I will be using breast meat and I’m a bit worried it will be too tough!
Fantastic recipe, exceeded all expectations and I actually seriously dislike Chinese food. Wow!
Woo hoo!! Another convert to Asian cooking!! N x
Look forward to seeing more
Hi, I just read how you velvet the chicken breast, can you also use the method on beef? What type of beef do you buy to then velvet it? The chicken and broccoli recipe and Kung Puo recipe both look amazing. Thank you Nicole
Hi Nicole! I’ve got a post on that here: https://www.recipetineats.com/how-to-tenderise-beef-velveting-beef/ N x
Hi I am totally wrapped in your cooking methods and Ideas
My first dish I wish to ry is the San Choy Bow I will make it in the next few days
My Wife and I are both in our 70’s & 80’s and are looking for recipes that provide full wholesome and reasonably priced as we are both pensioners
Love your ideas and will be in touch with you as soon as I have something to report back to you.
Thank you so much
Ronald Turner
Thank you Ronald!! Well done to you for getting stuck in and trying out some new dishes! I look forward to hearing how it all goes! N x
Works well für Stir Fry. Does this work when the chicken is supposed to be cooked for 15 min.?
What sort of dish are you wanting to cook with it Sven? N x
Hi Nagi, a Japanese Curry like your mum’s Katsu Curry, but with chicken to be cooked together with the potatoes and the carrots.
Hi Nagi, a Japanese Curry like your mum’s Katsu Curry, but with chicken to be cooked together with the potatoes and the carrots.
No answer again to my first question after years. Disappointing.
Hi Nagi, so excited to try this. But also so new to cooking, if I want to just fry it on stove top to use it for different recipe not stir fry how long would you suggest cooking so I don’t over cook, I will cut it in thin pieces vs cubes.
Also, for stir fry i would just cook per recipe after velveting it wouldn’t affect how I cook it? Thanks in advance.
Hi Lexi – you usually velvet meat for a stir fry – what type of other recipe were you considering? N x
I dont have anything specific but i would just season the chicken with salt and pepper or another seasoning and eat it with rice. I just want to understand, after velveting I just fry it on the pan
I dont have specific recipe; i would do s&p and maybe something else but I would be eating it with side of rice or another side.
Does this work when the chicken is supposed to be cooked für about 15 min.?
Sven, don’t worry too much about what the recipe says/how long the chicken is “supposed” to cook. Cook it til it’s done, regardless of what is “supposed” to happen. Having said that, I would guess that velveted chicken pieces (the same as any pre-marinated meat) would cook a little quicker than plain, raw meat.
At first was suspicious another BS tip i thought, but since i had a ton of soda bi i thought wth lets do it.
And WORKED…geez finally a bullet proof way to tenderize chicken breast, i wonder if works the same with steaks.
This is the easiest way to velvet protein for stir fry dishes! Thank you! A++++
The velveting technique worked a treat. The chicken breast meat had the texture of scallops. Wow.