How Do Chinese Takeout Restaurants Get Their Chicken and Beef So Tender?

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You know the texture: that impossibly tender chicken in your kung pao, the silky beef in your broccoli stir-fry, the way it almost melts in your mouth but still has a little bite. Every time you try to recreate it at home, somehow your meat ends up chewy or dry.

So what’s the secret?

It’s called velveting, and it’s how Chinese restaurants turn ordinary chicken and beef into something so tender it almost feels luxurious.

The Secret Ingredient: Baking Soda

You might assume it’s all in the sauce, or maybe some magical marinade, but the real trick happens before the meat ever hits the wok. After being sliced thin, the meat is tossed in a marinade or slurry of water and baking soda, then left to soak briefly before cooking.

Why baking soda? Because it raises the pH level on the surface of the meat, which prevents the proteins from bonding too tightly during cooking. In short: it breaks down some of those tough muscle fibers and keeps the meat soft, juicy, and tender, even when it’s cooked at high heat in a blazing wok.

Just keep in mind that while it may be tempting to use extra baking soda for a more tender result, too much can leave the meat tasting metallic.

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How to Velvet Chicken or Beef at Home

Here’s how to make your stir-fry meat as tender and juicy as the takeout spot down the street:

Ingredients:

• 1 pound chicken breast or beef (flank steak is great), thinly sliced against the grain
• 2 teaspoons baking soda
• Water
• Neutral oil (optional, for stir-frying)

Instructions:

1. Cook as desired: Stir-fry your meat as you normally would, in a hot wok or skillet with a little oil. Add your sauce and veggies, and marvel at how tender your meat turns out.
2. Slice the meat: Cut your chicken or beef into thin, bite-sized pieces. Make sure to slice against the grain — this helps make it even more tender.
3. Toss with baking soda: Place the meat in a bowl and sprinkle evenly with the baking soda. Use your hands to mix it around so it’s well-coated. Alternatively, you can dissolve the baking soda in just enough water to cover the meat (about ¼ cup for 1 pound) and let the meat soak in it.
4. Let it rest: Leave the meat to sit for about 15–20 minutes. Don’t go too long, or the texture can become too soft.
5. Rinse and dry: Rinse the meat thoroughly under cold water to remove all traces of baking soda. Pat dry with paper towels.