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.

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.

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 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.

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.