How to velvetize chicken and beef is super easy and you need to incorporate it into your cooking, today. This is the game changer! If you have ever wondered why some of the take-out and restaurant food has the most tender chicken bites in their dishes, it’s because they always velvet the meat. The chicken, beef, and shrimp is always just succulent and delectable in every bite. Follow this guide that shows TWO WAYS how to level up your home cooking by doing the same.
Table of contents
What is velveting
Velveting is a technique used in Chinese cuisine to tenderize meat, typically chicken, beef, or shrimp. However, velvetizing meat is now done in all kinds of restaurants and households, elevating dishes around the world.
If you have thought when eating Chinese take-out Mongolian beef, Kung Pao Chicken, or simple Chicken with String Beans…how on Earth the meat is just so mouthwatering in the noodles or stir-fry dishes…it’s literally because they velvetize the meat first.
The process can be done TWO different ways.
- Typically, it involves marinating the meat in a mixture of egg white, cornstarch, and sometimes seasonings, followed by blanching or quick frying in oil or water.
- Another way, is using a dusting of baking soda to help break down the proteins of the meat, and the result is tender chicken and glossy shrimp; ready for the stir fry dish to become pure perfection.
Why Use Baking Soda for Velvetizing?
Using baking soda to velvetize chicken offers several benefits:
- Tenderizing Effect: Baking soda is an alkaline substance that raises the pH of the meat. This weakens the protein structure, making the chicken more tender and succulent.
- Time Efficiency: The baking soda method is quicker than traditional marinating methods, requiring only 20 minutes of rest time.
- Moisture Retention: Baking soda helps the chicken retain moisture during cooking, preventing it from becoming dry and tough.
This results in a velvety texture, hence the name, and helps to lock in moisture, making the meat tender and succulent.
What meat to Choose when Velveting
The velveting process is best used for fibrous red meats (chuck, round, and low-grade cuts) and white meat (chicken breast), such as choosing to velvetize chicken breast, as these are the cuts that tend to need help staying juicy when cooking.
Velveting is not as recommended with dark meat since dark meat has more fat and tissues that break down when cooking that lend to its natural tenderness. It is not as necessary unless you are on a time constraint.
How to Velvetize chicken STEP-BY-STEP (Two Ways Shown)
This guide shows you how to velvetize chicken, although use it for beef as well. For shrimp, you can lower the time by ten minutes.
How to Velvetize Chicken with Baking Soda
Velvetizing chicken with baking soda is an alternative method to the traditional cornstarch technique. This is the QUICK WAY to do it.
Baking SODA is very easy to access and this process is super simple. Be sure it’s baking soda and not baking powder.
This method is very effective for breaking down the proteins in the chicken, resulting in a softer texture.
Ingredients
- 1 lb (450 g) chicken breast or thigh, thinly sliced
- 1 teaspoon baking soda
- Water (for rinsing)
- 1 tablespoon vegetable oil (for stir-frying)
Equipment
- Mixing bowls
- Colander
- Paper towels
- Stir-fry pan or wok
Step-by-Step Instructions
1. Prepare the Chicken
- Slice the Chicken: Begin by slicing the chicken breast or thigh into thin, even pieces. This ensures that the chicken cooks uniformly and quickly.
- Trim Fat and Tendons: Remove any excess fat or tendons from the chicken to achieve a better texture.
2. Coat the Chicken with Baking Soda
- Add Baking Soda: Place the sliced chicken in a mixing bowl and sprinkle the baking soda evenly over the pieces.
- Toss to Coat: Use your hands or a spoon to mix the chicken thoroughly, ensuring each piece is evenly coated with baking soda.
3. Let It Rest
- Marinate: Let the chicken sit with the baking soda for about 20 minutes in the refrigerator. This allows the baking soda to break down the proteins in the meat, tenderizing it.
4. Rinse the Chicken
- Rinse Thoroughly: After the resting period, transfer the chicken to a colander and rinse it thoroughly under cold running water. This step is crucial to remove any residual baking soda, which can affect the taste and texture of the chicken.
- Pat Dry: Use paper towels to pat the chicken pieces dry. Removing excess water ensures better browning during cooking.
5. Stir-Fry the Chicken
- Heat Oil: Heat 1 tablespoon of vegetable oil in a wok or large stir-fry pan over medium-high heat.
- Cook Chicken: Add the prepared chicken to the pan. Stir-fry for 3-4 minutes until the chicken is fully cooked and has a slight golden color. Remove the chicken from the pan and set aside.
- Add to Your Dish: The velvetized chicken is now ready to be added to your favorite stir-fry, soup, or other dishes.
Velvetizing Chicken with Cornstarch Marinade
Ingredients
- 1 lb (450 g) chicken breast thinly sliced or small pieces
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon seasoning of choice such as soy sauce, oyster sauce, sesame oil, or rice wine
- 4 cups water (for blanching)
- 2 tablespoons vegetable oil (for stir-frying)
Equipment
- Mixing bowls
- Whisk or fork
- Medium saucepan
- Slotted spoon or spider strainer
- Paper towels
- Stir-fry pan or wok
Instructions
1. Prepare the Chicken
- Slice the Chicken: Begin by slicing the chicken breast or thigh into thin, even pieces. This ensures that the chicken cooks uniformly and quickly.
- Trim Fat and Tendons: Remove any excess fat or tendons from the chicken to achieve a better texture.
2. Create the Marinade
- Combine Ingredients: In a mixing bowl, combine the egg white, cornstarch, and seasoning.
- Whisk Together: Use a whisk or fork to blend the ingredients until you achieve a smooth, homogenous mixture.
3. Marinate the Chicken
- Add Chicken to Marinade: Place the sliced chicken into the bowl with the marinade. Ensure that each piece is thoroughly coated.
- Let It Rest: Cover the bowl and let the chicken marinate for at least 30 minutes. For deeper flavor, you can marinate the chicken for up to an hour in the refrigerator. Do not marinate it longer than one hour.
4. Blanch the Chicken
- Heat Water: Fill a medium saucepan with water and bring it to a boil.
- Blanch Chicken: Carefully add the marinated chicken slices to the boiling water. Stir gently to separate the pieces. Cook for about 30 seconds to 1 minute, or until the chicken turns white but is not fully cooked.
- Remove and Drain: Use a slotted spoon or spider strainer to remove the chicken from the water. Transfer the chicken to a plate lined with paper towels to drain excess water. Pat all the water off.
5. Stir-Fry the Chicken
- Heat Oil: Heat 2 tablespoons of vegetable oil in a wok or large stir-fry pan over medium-high heat.
- Cook Chicken: Add the blanched chicken to the pan. Stir-fry for 2-3 minutes until the chicken is fully cooked and has a slight golden color. Remove the chicken from the pan and set aside.
- Add to Your Dish: Now, the velvetized chicken is ready to be added to your favorite stir-fry or other dishes.
Notes
- Make sure the chicken slices are uniform in thickness to ensure even cooking.
- If you don’t have time to cook, velvetizing chicken with baking soda is the fastest method and works great.
- You can experiment with adding a splash of soy sauce or a bit of sugar to the marinade for different flavor profiles.
- Velvetized chicken is perfect for stir-fries, soups, and salads. It retains moisture and tenderness, making it a versatile ingredient.
- Do not overuse the baking soda, you just need a thin layer. Do not over marinate because your chicken will become too soft.
- Be sure to rinse all the baking soda off very well.
Velvetizing chicken is a simple yet transformative technique that can elevate your home-cooked meals to restaurant-quality.
With these detailed steps, you can confidently prepare velvetized chicken that is tender, flavorful, and perfect for a variety of dishes. Try incorporating this method into your cooking routine, and you’ll notice a significant improvement in the texture and taste of your chicken dishes.
Velvetize Chicken with Baking Soda
This easy and fast recipe specifically shows you how to velvetize chicken with baking soda for the most tender, succulent chicken breast for stir fry dishes, noodles, soups, and more.
Print
Pin
Rate
Servings: people
Calories: 159kcal
Equipment
- colander
- paper towels
- Stir-fry pan or wok
Ingredients
- 1 lb 450 g chicken breast, thinly sliced
- 1 teaspoon baking soda
- Water for rinsing
- 1 tablespoon vegetable oil for stir-frying
Instructions
Prepare the Chicken
- Slice the Chicken: Begin by slicing the chicken breast or thigh into thin, even pieces. This ensures that the chicken cooks uniformly and quickly.1 lb 450 g chicken breast, thinly sliced
- Trim Fat and Tendons: Remove any excess fat or tendons from the chicken to achieve a better texture.
Coat the Chicken with Baking Soda
- Add Baking Soda: Place the sliced chicken in a mixing bowl and sprinkle the baking soda evenly over the pieces.1 teaspoon baking soda
- Toss to Coat: Use your hands or a spoon to mix the chicken thoroughly, ensuring each piece is evenly coated with baking soda.
Let It Rest
- Marinate: Let the chicken sit with the baking soda for about 20 minutes in the refrigerator. This allows the baking soda to break down the proteins in the meat, tenderizing it.
Rinse the Chicken
- Rinse Thoroughly: After the resting period, transfer the chicken to a colander and rinse it thoroughly under cold running water. This step is crucial to remove any residual baking soda, which can affect the taste and texture of the chicken.Water
- Pat Dry: Use paper towels to pat the chicken pieces dry. Removing excess water ensures better browning during cooking.
Stir-Fry the Chicken
- Heat Oil: Heat 1 tablespoon of vegetable oil in a wok or large stir-fry pan over medium-high heat.1 tablespoon vegetable oil
- Cook Chicken: Add the prepared chicken to the pan. Stir-fry for 3-4 minutes until the chicken is fully cooked and has a slight golden color. Remove the chicken from the pan and set aside.
- Add to Your Dish: The velvetized chicken is now ready to be added to your favorite stir-fry, soup, or other dishes.
Nutrition
Nutrition Facts
Velvetize Chicken with Baking Soda
Amount per Serving
Calories
159
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
0.04
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Cholesterol
73
mg
24
%
Sodium
405
mg
18
%
Potassium
420
mg
12
%
Protein
24
g
48
%
Vitamin A
34
IU
1
%
Vitamin C
1
mg
1
%
Calcium
6
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Velvetize Chicken with Cornstarch Marinade
This recipe specifically shows you how to velvetize chicken with cornstarch and adding flavor for the most tender, succulent chicken breast for stir fry dishes, noodles, soups, and more.
Print
Pin
Rate
Servings: people
Calories: 201kcal
Equipment
- Whisk or fork
- Medium saucepan
- Slotted spoon or spider strainer
- paper towels
- Stir-fry pan or wok
Ingredients
- 1 lb 450 g chicken breast thinly sliced or small pieces
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon seasoning of choice such as soy sauce oyster sauce, sesame oil, or rice wine
- 4 cups water for blanching
- 2 tablespoons vegetable oil for stir-frying
Instructions
Prepare the Chicken
- Slice the Chicken: Begin by slicing the chicken breast or thigh into thin, even pieces. This ensures that the chicken cooks uniformly and quickly.1 lb 450 g chicken breast thinly sliced or small pieces
- Trim Fat and Tendons: Remove any excess fat or tendons from the chicken to achieve a better texture.
Create the Marinade
- Combine Ingredients: In a mixing bowl, combine the egg white, cornstarch, and seasoning.1 egg white, 1 tablespoon cornstarch, 1 tablespoon seasoning of choice such as soy sauce
- Whisk Together: Use a whisk or fork to blend the ingredients until you achieve a smooth, homogenous mixture.
Marinate the Chicken
- Add Chicken to Marinade: Place the sliced chicken into the bowl with the marinade. Ensure that each piece is thoroughly coated.
- Let It Rest: Cover the bowl and let the chicken marinate for at least 30 minutes. For deeper flavor, you can marinate the chicken for up to an hour in the refrigerator. Do not marinate it longer than one hour.
Blanch the Chicken
- Heat Water: Fill a medium saucepan with water and bring it to a boil.4 cups water
- Blanch Chicken: Carefully add the marinated chicken slices to the boiling water. Stir gently to separate the pieces. Cook for about 30 seconds to 1 minute, or until the chicken turns white but is not fully cooked.
- Remove and Drain: Use a slotted spoon or spider strainer to remove the chicken from the water. Transfer the chicken to a plate lined with paper towels to drain excess water. Pat all the water off.
Stir-Fry the Chicken
- Heat Oil: Heat 2 tablespoons of vegetable oil in a wok or large stir-fry pan over medium-high heat.2 tablespoons vegetable oil
- Cook Chicken: Add the blanched chicken to the pan. Stir-fry for 2-3 minutes until the chicken is fully cooked and has a slight golden color. Remove the chicken from the pan and set aside.
- Add to Your Dish: Now, the velvetized chicken is ready to be added to your favorite stir-fry or other dishes.
Nutrition
Nutrition Facts
Velvetize Chicken with Cornstarch Marinade
Amount per Serving
Calories
201
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
2
g
Cholesterol
73
mg
24
%
Sodium
156
mg
7
%
Potassium
432
mg
12
%
Carbohydrates
2
g
1
%
Fiber
0.02
g
0
%
Sugar
0.1
g
0
%
Protein
25
g
50
%
Vitamin A
34
IU
1
%
Vitamin C
1
mg
1
%
Calcium
13
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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