How to Tenderise Chicken for Stir Fries (Chinese secret!)
Prep
5m
Total
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
3 servingsSteps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 125kcal 6%
-
Fat 1g 1%
-
Saturated Fat 0g 0%
-
Carbohydrates 1g 0%
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Fiber 0g 0%
-
Sugar 0g 0%
-
Protein 25g 50%
-
Cholesterol 80mg 26%
-
Sodium 400mg 16%
Percent Daily Values are based on a 2,000 calorie diet.
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.
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