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.
I’ve already marinated, can i still use the baking soda without rinsing?
Hi Margaret, no you need to rinse the bi carb off otherwise you’ll be eating metallic flavoured chicken unfortunately. N x
turned out perfect. but I forgot to rinse
Can the baking soda (Chinese Secret) method of tenderizing chicken also be used for pork?
We love this recipe. Winter I try to do stirfrys and chow mein. I also use the velvetting chicken for all the stir fries as well (only eat chicken for stir fries…..) this winter I am gonna make some of your other recipes to try.
Fantastic. Family all love it.
Thank you
Made this so many times just fantastic just as good if not better than local restaurant
Definitely a winner
Thank you
I have saved all your recipes and shared them w/ friends. They are so delicious and fool proof! I’ve made most of them now, and they all have turned-out great. I especially love the tenderize trick for the chicken! Thank you!
Sounds great, will try, I am eating more vegetables and stir fried. Thanks
Hi Nagi, I was wondering if its best to only velvet the chicken for 20 mins, or is it better to let it sit in bi carb for longer? Thank you!
Hi Ashlee, I mention this in the 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. It’s better to stick to about 20 minutes. N x
Hi Nagi I’ve jus now com across your site and the material you have posted is superb, I’m now (tomorrow) going to make a chines meal and the tenderising was what I was looking at. I’ll post another comment on how it all worked out. I’m a great lover of Indian, Thai and Chinese food and like trying out different tastes.
Love your site xx
Right now, I’m rating your site. It is so very informative! My grandson is staying w/ us while he attends college close-by. He LOVES Asian food. He likes it with a bite to it. To do that for any of these recipes, how do I achieve it without overdoing it. Going to try the Chix Chow Mein tomorrow (ordered the Chinese wine from Amazon) so I’ll be following your recipe to a tea!
I’ve tried this on chicken breast and it works! Just wondering if this method can be used for chicken tenders without slicing or cutting into pieces?
Hi, can you do this tenderising and marinating steps and then freeze for later use?
Uh oh… rookie error: I googled ‘chicken bicarbonate’ and up came this tip in a Google summarised paragraph.. the snapshot just said ‘sprinkle it all over the chicken, rub it in, cover and chill for 20 mins if sliced, 30 if bite size, then rise well in colander… ‘ (or something to that effect). What the snapshot didn’t give was the ratio of bicarbonate to chicken, so naturally I “sprinkled” away.. let’s call it 2 tbsp for 600gm of thinly sliced chicken breast.. (was making a version of Jimmy’s Sate..).
It was sooo deliciously tender. But now, I can’t get rid of the metallic taste in my mouth because I used too much bicarbonate plus probably left it 5 mins too long.. what a dope!! That’ll teach me for not fully opening the link! Let me be the guinea pig here for everyone else (and mental note to self): read and follow Nagi’s instructions properly! Looking forward to using this method again, though next time I’ll make sure I open the link in its entirety #menotyou Sue x
Oh no Sue!!! I hope the Satay made it palatable – I love Jimmy’s!!! N x
Weirdly, I ate the leftovers today and no metallic taste! Maybe I somehow got some bicarb directly in my mouth?? Who knows!! Regardless, I’ll be careful to use the right amount next time.
PS: try this..
60g Jimmy’s + 50g Peanut Butter + 60g coconut milk (to taste) + 1 tbsp Madras Curry Powder (has to be Madras) + 1/4 tsp garlic granules + 10g Ketup Manis + 10g brown sugar + 15g lime juice (1/2 a lime) + 1/4 tsp sesame oil + salt to taste.. throw all in a bowl, mix well and set aside.
Rough chop a large onion, finely dice or grate 2 cloves garlic, chop 1 de-seeded red capsicum into medium/large pieces. Tenderise 500gm of thinly sliced chicken, beef or pork..
In a heavy based wok, heat a little peanut oil (or your pref of vegetable oil). Add in the onion – stir fry for 2 mins, then capsicum and garlic.. stir until the onions are translucent and soft. Add in the meat and stir fry/toss until it just loses its pinkness.. you may need to add 1/4 cup of boiling water if the wok gets dry. Then add the satay mix and stir to combine. Throw a pack of green beans (or some other green veg) in there and mix them through. Put a lid/cover on the wok, turn down the heat and simmer briefly until the vegetables and meat are cooked through. Serve with steamed rice. Even better, heat a couple of tsps of peanut or veg in a fry pan to medium high heat, throw in your noodles and let them sit for 30 secs so they start to warm up. Separate them with tongs.. heat them through (takes about 4 mins), then tip them into the wok and toss through the mixture to thoroughly coat before serving. Deee-lish x
Sorry.. fresh egg noodles (hokkien).. Also, add about 1/4-1/2 cup boiling water to the satay mixture when you add your green veg and mix it through.. so it’s not too thick. x
OMG, I tried this with your chicken stir fry and it was out of this world! I have to admit I was skeptical about this, but figured it wouldn’t hurt the chicken. I will be doing this from now on!
You’re another one converted Amrose!! N x
Thank you!!! I’ve struggled with tough, over-cooked chicken (I only like white meat) all of my life. I just used this and made teriyaki chicken. It was restaurant quality! I can’t wait to make Butter Chicken with it next week!
Hi Nagi, is there any risk here with rinsing the chicken? I’ve always read not to do that. Should I use fridge cold water to rinse?
The only “risk” is in cleaning up your sink and counters. While rinsing chicken, there is the chance of droplets splashing everywhere. You just need to be diligent in cleaning up after rinsing. I never rinse plain chicken (it’s not necessary), but in this recipe you do need to rinse off the baking soda, and plain cold water is fine.
Wow! This tip! I tried it on thighs because I was so curious….incredibly tender! Never going back now!
You’re converted now Amy! N x
Hi Cherie B Swaters
Thank you so much for your very quick response. Next time I make S and S Pork, I will use the recipe you sent.
Thanks again
Cheers, Thrity
This is not a comment, but a question please. Can we tenderise Pork by the velveting method?
Her recipe https://salesdock.info/sweet-and-sour-pork/%3C/a%3E%3Cbr /> describes how to do this.