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:
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.
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).
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.
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)
Kung Pao Chicken (below)
Chop Suey Chicken Stir Fry (below)
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:
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 (not 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.
Thank you. I had NEVER done this before and it was perfect for the Thai Cashew Chicken as I had breast instead of thigh in the fridge.
I often have found breast dry but I’ll never look back now.
Hi Nagi, I tried this method tonight and when I mixed the baking soda into the chicken, it emitted a strong rotting smell. Is this a normal chemical reaction between the raw chicken and baking soda? I was worried that I would get food poisoning from it so I threw it out without cooking it and had a pie for dinner instead 🙁
I noticed a slight funky smell too, after washing. The meat was well in date. I wonder if it’s the baking soda breaking down the meat a bit, after cooking it was gone.
I noticed that it changed the smell also but ignore that. I rinsed the chicken as per the recipe and used it to make Thai and it was fabulous.
Wow i did the recipe for the chicken chop suey but as we don’t like greens that was in the recipe i put in some finely chopped red peppers and it came out better than i get from the Chinese take away buy us and the sauce was perfect , so i will defiantly do this one again . Even my husband liked it as he does not like any chicken meals from our local take away as the chicken pieces are so dry but this was 100% better and asked me to do it again. [miracles do happen lol ] So thank you again . IRIS xx
I FORGOT TO RINSE THE CHICKEN and cooked it straight into the stir fry~
Hi Nagi .. I’m making stir fry and remembered your velveting method so jumped on here to get a refresher. Only prob is as soon as I started to sprinkle it on my chicken breast and mix it around, it started to smell a bit fishy. Does this mean my meat was about to turn or is this just a by product of using baking soda? I’m a bit worried to cook it now?!
Everything explained well hope to follow for a long time
What is this sorcery??! Seriously, I am amazed. I can across your recipe by googling tenderizering chicken after marveling over how tender my favorite Indian restaurant gets their chicken. I was not disappointed. This really works! I’m mind blown. Thank you so much for sharing this tip!
…
Argh. chicken breast is what I velveted and am asking about.
Can’t wait to try! How long can I keep it in fridge after velveting, rinsing and drying? Deepest apologies if you have already answered this question.
Hi Sue – I mention this in the recipe notes under storage 🙂 N x
This works perfectly. Recipetineats is one of my go to places along with Wok & Kin & Khin’s Kitchen. Oh, and Chin & Ping.
I really enjoy and appreciate your website and emails. So many helpful cooking hints and delicious recipes.
Just discovered your site WONDERFULL !!!!!! Does this tenderizing work on meat:And i am gonna have Charly as host in my frige .Thanks!!!
Hi Eduardo, sure does! Check this page here: https://salesdock.info/how-to-tenderise-beef-velveting-beef/%3C/a%3E N x
I velveted my chicken as per your recipe. My chicken turned out just like it came from my favourite Chinese restaurant. Will always velvet my chicken in the future. Thank you so much for the tip.
That’s great to hear Julie!! You’re converted now! N x
How long should boneless chicken breasts be kept frozen?;;
You are actual amazing!
This was INSANE! I could not believe it. The velvetizing worked beautifully and the sauce was SPOT ON. It was so easy too. My mind is blown. Chicken and broccoli is my favorite thing to order. Thank you!
This technique is a game changer. Neve been keen on chicken breast meat because it seemed dry when cooked. I tried this technique so I could have a chicken salad. Worked perfectly, I allowed 20 mins then rinsed and dried before cooking in a pan with a tiny bit of cracked black pepper and a small lunch of salt just to test. I cooked the chicken in small batches and it was good I ate some of the chicken while I was cooking the other batches. I’m sold. Thanks, chicken breast is now back on the shopping list.
Nagi, I just love your recipes. So thorough and detailed. You even thought to include variations for the amount of chicken used. Many other sites don’t do that so we are left to figure it out ourselves. Love your site. It’s my go-to. Thanks!!
Hi Nagi,
I’ve been velveting chicken for years with cornstarch/egg white/rice wine vinegar/drop in boiling water method. I googled it last night to find my usual recipe and yours came up too. Well, knowing much I love your recipes, I tried the baking soda method – SO EASY. And, we really noticed a difference. It was much more tender and juicy than my previous method. Thank you so much!