Ever notice how the chicken in stir fries at your favourite Chinese restaurant is incredibly tender? It’s because they tenderise chicken using a simple method called Velveting.

Velveting is a Chinese cooking technique used to tenderise chicken, pork, prawns and beef before stir frying. A few ingredients is all you’ll need to have the tenderest meat or seafood in your next stir fry.

How To Velvet 

Now that you know why it’s important to velvet your proyeins, it’s time to learn how to do it! The following sections share everything you’ve ever wondered about velveting and the steps you need to follow to do it yourself.

Remember, there are only 2 steps! It’s a quick way to guarantee tender and juicy meats or seafood for all of your favourite stir fry recipes.

Prep the Chicken: Marinade First (Same method for other proteins)

The first step in velveting chicken breast is to slice it into strips or small pieces. It can be slippery, so I like to partially freeze the chicken prior so it’s firm and cutting in uniform pieces is a breeze. Secondly, choose your marinade. I tend to lean toward the cornstarch method. A simple combination of water, oil, cornstarch, and aromatics like soy sauce, oyster sauce, sesame oil, or Shaoxing wine. If I want to velvet chicken breast for something other than a stir fry, I typically use water, oil, cornstarch, and whatever extra flavour enhancer works well with whatever I’m making.

Some recipes will mention velveting chicken with baking soda. The baking soda will tenderize the chicken. While some chefs do swear by it, I prefer the above method. You can always try it if you’re interested.

Follow the above steps for your chosen protein. 

Here’s how to velvet chicken, Beef, Pork & Prawns with baking powder: For every 8 ounces of chosen protein (strips or pieces), toss with 1 teaspoon baking powder. Marinate for 20 minutes and then rinse well under running water using a sieve. Pat dry with a paper towel to remove excess water and cook per your favourite chicken recipe.

Word of caution: If you are velveting Beef  the bi-carb method it will turn freakishly bright red.

Don’t be alarmed – that’s just what happens. In fact, if you put your ear very close to the beef, you’ll hear faint fizzing – that’s the bi-carb at work!