Velveting Chicken for Stir-Fries
Have you ever wondered why the chicken in your favorite Chinese stir-fry is so incredibly tender and juicy, unlike any you can make at home? The secret is a simple yet powerful technique called "velveting." This method uses baking soda to tenderize chicken breast, transforming it into a silky, succulent ingredient perfect for any stir-fry or noodle dish. This simple trick will elevate your home-cooked Chinese meals to restaurant quality.
| Cuisine | American Chinese |
| Category | Chicken |
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Marinating Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 3 servings |
| Difficulty | Easy |
| Published | 8/20/2025 |
Instructions
- 1
Place your sliced or bite-sized chicken pieces in a medium bowl.
- 2
Sprinkle the baking soda evenly over the surface of the chicken.
- 3
Using your fingers, toss the chicken to coat each piece as evenly as possible with the baking soda.
- 4
Refrigerate the chicken for at least 20 minutes for slices and 30 minutes for larger bite-sized pieces. Do not marinate for too long, as it can cause the chicken to become mushy.
- 5
After marinating, transfer the chicken to a colander and rinse it very well under cold water to remove all of the baking soda. This is a crucial step to prevent a soapy taste.
- 6
Shake off the excess water, then pat the chicken with a paper towel. It does not need to be completely dry, just free of a large amount of excess liquid.
- 7
Your chicken is now ready to be cooked. Use it in any stir-fry or noodle recipe as instructed. The velveting process works for various cooking methods, including pan-frying, deep-frying, or simmering in broth.
Nutrition Information
| Calories | 95 |
| Protein | 17g |
| Carbohydrates | 0g |
| Total Fat | 2g |
| Saturated Fat | 0.5g |
| Polyunsaturated Fat | 0.5g |
| Monounsaturated Fat | 1g |
| Trans Fat | 0g |
| Cholesterol | 53mg |
| Sodium | 411mg |
| Potassium | 308mg |
| Fiber | 0g |
| Sugar | 0g |
| Vitamin A | 25IU |
| Vitamin C | 1mg |
| Calcium | 4mg |
| Iron | 0.3mg |
Recipe Notes
This technique is best suited for small pieces of chicken, such as thin slices or bite-sized cubes. It is not recommended for an entire chicken breast or thigh fillet, as the baking soda is too potent and will only tenderize the outer layer, leaving the inside untouched. For whole fillets, a dry brine or a different type of marinade would be more effective.
The baking soda is a powerful tenderizer, and while leaving it on for a bit longer won't ruin the chicken, it might make the texture softer than you'd like. Stick to the recommended marinating times for the best results.
This velveting method is most beneficial for chicken breast and tenderloins, which can easily become dry. Chicken thighs, on the other hand, are naturally juicier and don't typically require this step.
Once the chicken has been treated with baking soda and rinsed, it's best to use it within 24 hours. Alternatively, you can freeze the chicken after rinsing and patting it dry to use at a later date without a significant loss of quality.
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