Velveting is a technique used in Chinese cooking to produce deliciously tender and silky chicken that is perfect for stir fries. The traditional velveting method involves coating the chicken in a cornstarch slurry and then briefly cooking it in hot oil or poaching it in hot water. This results in chicken that is juicy and soft on the inside while having a silky exterior.
While effective, traditional velveting can be time and labor intensive. Fortunately, there is a shortcut method that uses baking soda to tenderize the chicken. When combined with cornstarch, baking soda produces exceptional results right in your own kitchen.
To make velvet chicken with baking soda that always turns out great in stir-fries, read this whole guide.
How Baking Soda Tenderizes Chicken
Baking soda is alkaline, which means it has a high pH. When it comes in contact with the chicken it raises the pH on the surface of the meat. This change in pH causes the protein molecules on the exterior of the chicken to loosen up and unravel slightly.
Because the protein molecules are broken apart, they don’t get smaller and squeeze out water while the chicken is cooking. This keeps the chicken very tender and juicy.
Baking soda is great for making meat tender, but you should only use it in small amounts. Too much can turn the chicken into mush with a soapy or metal taste. But if you use it right, it can make chicken breast just as tender as thigh and leg meat that is already very tender.
The Simple Science Behind Velveting Chicken
Egg whites, cornstarch, and water wine are mixed together to make a slurry that is used to coat the chicken in velveting. This makes a thin layer that keeps the chicken moist when it’s cooked for a short time in hot oil or poaching liquid.
The cornstarch coating combined with the fast cooking gives you that signature velvety mouthfeel. When cooked further in the stir fry, the inside stays succulent.
To shortcut the process at home, we take advantage of baking soda’s tenderizing power. We add just a small amount to our cornstarch slurry. This gives us chicken that’s velvety smooth both inside and out without the hassle of deep frying or poaching.
How to Do Quick Velveting with Baking Soda at Home
Velveting chicken with baking soda is simple but does require some precise techniques. Follow these steps:
1. Make the Velveting Marinade
In a bowl, combine:
- 1 Tbsp water
- 1 tsp Shaoxing wine (or dry sherry)
- 1 tsp soy sauce
- 1 tsp cornstarch
- 1/8 tsp baking soda
Whisk together until smooth. This makes enough for about 1 lb of chicken. Adjust to suit your quantity.
Note: Too much baking soda can make the chicken mushy and taste soapy. Use a light hand!
2. Prepare the Chicken
Cut 1 lb boneless, skinless chicken breasts into 1/2 inch strips or cubes.
Chicken thighs can also be used but won’t be as tender. Velveting really helps toughen up breast meat.
3. Marinate the Chicken
Add the chicken to the velveting marinade. Mix to coat evenly.
Let marinate 15 minutes for breast meat, 20-30 minutes for thicker thigh meat.
Caution: Don’t marinate for longer than 30 minutes total, or the texture will become mealy and odd.
4. Rinse and Pat Dry
Rinse the chicken under running water. This removes any baking soda residue. Then pat dry thoroughly with paper towels.
Proper rinsing and drying allows for even cooking and coloring when stir frying.
5. Stir Fry as Usual
The chicken is now ready for stir frying. Cook as normal in your recipe.
The velveted chicken will be noticeably more tender while retaining an excellent mouthfeel. Enjoy your best stir fry yet!
Tips for Optimizing the Velveting Process
Follow these tips for perfect velvet chicken every time:
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When marinating multiple batches, use separate bowls to avoid cross contamination. Never reuse marinade.
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If marinating overnight, don’t add the baking soda until just before cooking.
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Adjust baking soda quantity based on amount of chicken. More chicken needs more baking soda.
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For whole chicken breasts, slice evenly and pound a bit before velveting.
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Rinse extremely thoroughly to prevent soapy flavor.
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Pat very dry after rinsing so chicken browns nicely. Wet chicken won’t brown.
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Don’t overcook the stir fry or you’ll undo all the tenderizing efforts.
Try Velveting Other Types of Meat
While best known for chicken, velveting works great with other meats too:
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Pork – Excellent for stir fried pork slices. Keeps pork tender.
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Beef – Transforms typically chewy cuts like flank steak into Chinese restaurant worthy stir fry beef.
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Fish – Delicate fish fillets greatly benefit from the protective cornstarch coating.
Adjust marinating times based on thickness. Thicker cuts of meat need a bit longer, up to 30 mins. Fish fillets just need 5-10 mins.
Common Questions About Velveting Chicken with Baking Soda
Can I skip ingredients like Shaoxing wine or soy sauce?
The extra flavorings are optional but recommended. Shaoxing wine gives authentic Chinese flavor. Soy sauce enhances umami flavor. Both also add moisture to keep the chicken juicy.
What about egg whites or vinegar in the marinade?
Neither are necessary! Egg whites don’t make much difference. Vinegar adds flavor but isn’t used in authentic Chinese velveting.
Is it safe to eat chicken marinated in baking soda?
Yes, it is perfectly safe when rinsed off properly and the chicken is cooked through. The baking soda tenderizes the surface proteins only.
Can I reuse the velveting marinade?
Never reuse raw chicken marinade. The baking soda solution should only be used once.
Can I skip the deep frying step and just stir fry?
Yes, the baking soda allows you to skip the traditional “pass through oil” step and go straight to stir frying.
How does this compare to using a meat mallet?
Baking soda tenderizes through a chemical reaction while pounding physically breaks down muscle fibers. Both techniques work very well!
Enjoy the Magic of Perfectly Velveted Chicken
Learning how to velvet chicken with baking soda is a game-changer for your Chinese cooking. The simplified velveting marinade transforms typically chewy chicken breast into succulent, silky perfection in just minutes.
Once you master the technique, you’ll be enjoying restaurant quality stir fries any night of the week. Impress your family with your skills as an amateur Chinese chef!
So grab your wok, whip up a velveting marinade, and prepare for the most delicious and tender chicken stir fry you’ve ever tasted. Your tastebuds will thank you.
How Do You Velvet Meat?
Velveting is a low-effort, high-reward technique for cooking beef, chicken, pork, and more. Begin by slicing or dicing the meat against the grain. It doesnt matter how big or small as long as theyre uniform in size.
Place the meat in a bowl and coat with either of the two velveting mixtures below:
1. Baking Soda
When velveting with baking soda, the proteins in the meat become denatured, resulting in a dreamy tenderness that you’ll never want to cook without. This is the method my grandmother always uses because it helps the raw meat hold on to its moisture, so it doesn’t dry out while it cooks.
Sprinkle approximately 1 teaspoon of baking soda per pound of meat, ensuring that it evenly coats each piece. Cover the bowl and set it in the refrigerator for 30 minutes. The baking soda may turn the meat a bright red—that’s completely normal.
2. Cornstarch
My dad always velvets with a cornstarch slurry, which is cornstarch mixed with just enough water to make a smooth paste. It should be thick enough to stick to the meat, but not so thick that it forms clumps.
Though my dad prefers soy sauce for the flavor, water or oil works just fine. Use roughly two tablespoons of cornstarch and one tablespoon of liquid for every pound of meat. To do this, you want to cover the meat with a thin layer of cornstarch slurry without making a thick batter.
After coating the meat with the slurry, refrigerate it for about 30 minutes. Then, rinse off the cornstarch under cold running water if trying to avoid clumps, removing all of the slurry and patting the meat dry before cooking. The rinsing is optional—my dad keeps his soy sauce-seasoned slurry on for salt and flavor.
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What Is Velveting?
Velveting means marinating uncooked meat in an alkaline mixture—typically, a cornstarch slurry, baking soda, or egg whites—to render it more tender. The marinade also acts as a protective barrier, absorbing extra moisture, to prevent the meat from drying out and becoming tough when cooked.
Velveting is especially helpful when cooking with tough and fibrous cuts of meat (think: beef, chicken and turkey breasts, and pork) but can also be used on seafood like scallops and shrimp to keep them from overcooking.
Though the technique originated in China, a lot of Thai cooking is influenced by the Chinese, so velveting is a staple at my family’s Thai restaurant and at home. It’s how we achieve tender meats, cooked to perfection in recipes like Pad See Ew and Pad Thai, as well as countless stir-fries.
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