tenderise chicken

Ever notice how the chicken in stir fries at your favourite Chinese restaurant is incredibly tender, and how it&#039;s just never as good at home? It&#039;s because the chicken breast is tenderised, a method called &quot;velveting chicken&quot;. Use this for the juiciest chicken breast you&#039;ll ever have in stir fries and noodles! SCALE recipe - click on servings and slide.

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

tsp baking soda ((bi-carb/bi-carbonate))

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&nbsp;(see in post for suggested recipes). Can be marinated, cooked on the stove, deep fried, simmered in broth.

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Top 1 tenderise chicken recipes from across the web

The most viewed tenderise chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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How to Tenderise Chicken for Stir F...

The most viewed tenderise chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine