Velveting Chicken

Ingredients

• 1 lb boneless, skinless chicken breast (Thinly sliced)
• 0.25 tsp baking soda (About 1/4 teaspoon per pound of meat)
• cold water (For rinsing off the baking soda; amount not specified)
• cornstarch (Use enough to coat the chicken; amount not specified)
• soy sauce (A little, for seasoning; amount not specified)
• cooking oil (For frying; amount not specified)

Steps

1. 1

   Thinly slice the chicken breast.

2. 2

   Massage the chicken with about 1/4 teaspoon baking soda per pound of meat, coating the slices evenly.

3. 3

   Let the chicken sit for about 15 minutes. Do not leave it coated with baking soda longer than necessary, or it may become bitter.

4. 4

   Rinse the chicken thoroughly in cold water to remove the baking soda.

5. 5

   Drain the chicken well, then squeeze out some of the excess water.

6. 6

   Coat the chicken with cornstarch and a little soy sauce for seasoning.

7. 7

   Mix thoroughly so the cornstarch and soy sauce evenly cover the chicken and the slices are well coated.

8. 8

   Fry the coated chicken until cooked through. The source does not specify the oil temperature or cooking time; when finished, the chicken should be buttery-tender and flake easily.

Notes

The source does not specify the amount of cornstarch, soy sauce, or frying oil, nor the frying temperature or duration. The cornstarch, soy sauce, and oil quantities and nutrition are approximate estimates for 1 lb of chicken. The technique is described as usable with other meats as well.

Nutrition per serving

• main
• Chinese
• East Asian
• tenderizing
• fried
• chicken
• high-protein