How to Keep Chicken Juicy - Velveting Chicken Technique

Velveting chicken is a trick up your sleeve that you will use the rest of your life! If you have avoided making stir-fries (I know I had!) since the chicken always turned out less then stellar, I am here today to show you how with one easy step, velveting chicken turns out super moist and juicy.

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Velveting Chicken

I had never heard of the term "velveting" until recently when I was watching a cooking show.

Velveting chicken is a Chinese technique and is used in many Chinese takeout restaurants (like this high protein Weeknight Keto Mongolian Chicken recipe!)

After looking it up on the Google, I can across a TON of different techniques when it comes to using the term "velveting".

Some recipes call for creating a type of "marinade" that can include ingredients such as egg white, cornstarch, rice wine or vinegar, baking soda and salt. After trying several different ways of velveting chicken, I came to the realization that "fancier" did not equate to "tastier"!

So, to keep things simple, I found that using a basic dusting of baking soda over the chicken, created the outer seal necessary to keep the chicken moist when cooking.

Is Velveting Chicken Worth the Extra Step and Time?

100 % YES!!!

I am someone who, although I love to cook and bake, does not have a ton of extra free time. I was dubious that taking the extra 20-30 minutes to allow chicken to sit in a baking soda coating would really make that much of a difference...but let me assure you that it does!!!

Moist, juicy and perfectly tender, taking the time to velvet your chicken is worth every extra minute so PLEASE try this technique next time you want to make a stir fry or any type of chicken dish!

How to Keep Chicken Juicy

As it turns out, keeping chicken breast meat nice and juicy only requires the addition of BAKING SODA!!!

This simple ingredient makes all the difference and if you are not FLOORED by the results, I will be shocked.

All you have to do is take your chicken breast meat (boneless and skinless) and either cut it into chunks or slices. Then add some baking soda and toss to coat the chicken. After 20-30 minutes (slices take 20 minutes and chunks take 30 minutes), rinse the baking soda off the chicken and then get cookin'!

Whether you pan-fry, sauté, stir-fry, add the chicken to a casserole or bake the chicken, velveting chicken always results in perfectly tender juicy chicken.

Baking Soda Chicken Ratios

So, how much baking soda do you need for velveting chicken? The ratio of 2 teaspoons of baking soda for 1 pound (or 453 grams of chicken) is just the right amount.

Remember, we are talking about baking soda and NOT baking powder!

Science Behind Making BEST High Protein Chicken

For those of you who are kitchen science nerds, like myself, the science behind velveting chicken is quite straightforward. Baking soda is an alkaline substance (basic) which changes the pH of the chicken. When this occurs the protein molecules in the chicken are not able to form strong bonds. This, in the end, creates a juicier and less dry chicken!

I have used this technique when making my 15-Minute Keto Sweet and Sour Chicken Recipe on my protein-sparing modified fasting days and it works EVERY time.

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