How to Tenderise Chicken for Stir Fries (Chinese secret!)

Name: Cara Melunakkan Ayam untuk Gorengan (Rahasia Cina!)
Total time: 5 min
Yield: 3 servings
Cuisine: Indonesian
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))

Ever notice how the chicken in stir fries at your favourite Chinese restaurant is incredibly tender, and how it's just never as good at home? It's because the chicken breast is tenderised, a method called "velveting chicken". Use this for the juiciest chicken breast you'll e

⏱️ 5 min 🔪 Prep: 5 min 📊 Easy ⭐ 5.0 (83) 👁️ 21 views

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Cara Melunakkan Ayam untuk Gorengan (Rahasia Cina!)

Foto: RecipeTin Eats

Ingredients

3 servings

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))

Steps

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.