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How to Tenderise Chicken for Stir Fries (Chinese secret!)
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Prep Time
5m
Cook Time
-
Total Time
5m
This Chinese secret for tenderizing chicken involves using baking soda to turn tough, chewy meat into tender, succulent bites perfect for stir-fries. Just coat the chicken in a mixture of baking soda and water, let it sit, then rinse and pat dry before adding it to your favorite stir-fry recipe.
Ingredients
Servings:
3
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
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Notes
Difference chicken weights - click on servings and slide until the chicken weight is the amount you are using. Ok not to be 100% accurate, +/- 1/4 tsp or so is fine.
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.
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.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories150kcal7%
-
Fat4g0%
-
Saturated Fat1g0%
-
Carbohydrates0g0%
-
Fiber0g0%
-
Sugar0g0%
-
Protein26g1%
-
Cholesterol71mg3%
-
Sodium260mg13%
Percent Daily Values are based on a 2,000 calorie diet.