Marinating
One of the secrets to getting tender and juicy stir fry chicken is marinating it first. The marinade helps break down connective tissue in the meat and makes it more tender. Common marinade ingredients used in Chinese cooking include:
- Soy sauce – contains enzymes that tenderize meat
- Rice wine – acids in the wine tenderize meat
- Cornstarch – coats the meat to seal in moisture
- Ginger and garlic – their enzymes also help tenderize
Marinating the chicken for 30 minutes up to a few hours allows these ingredients to penetrate the meat. The longer you marinate, the more tender the chicken will be.
Cutting Against the Grain
Cutting chicken against the grain of the muscle fibers also helps improve tenderness. The muscle fibers run lengthwise down the chicken breast and thigh. When you slice perpendicular to the direction of the fibers, it shortens these fibers so they are less likely to be chewy when cooked quickly at high heat.
Make sure to slice the chicken thinly, about 1/4 inch thickness. Thinner slices cook faster and have more surface area for the marinade to penetrate.
Cooking Method
Stir frying at very high heat cooks the chicken fast without drying it out. A hot wok and oil are heated until just smoking. The chicken is added and stirred constantly as it cooks very quickly, usually in just a couple minutes.
The constant motion prevents the chicken from burning. And the high heat seals the exterior to lock in juices while the interior cooks through gently.
Contrast this to baking chicken breasts which can lead to overcooking on the outside before the inside is done. Stir frying gives tender, juicy chicken even when cooked through fully.
Cooking with a Sauce
Chinese chicken stir fries are almost always cooked with a savory sauce mixture. Common ingredients in stir fry sauce include:
- Soy sauce – adds flavor and helps retain moisture
- Oyster sauce – coats the meat to keep it tender
- Rice vinegar – acid tenderizes the chicken
- Sesame oil – adds flavor and antioxidants that maintain freshness
- Cornstarch – thickens the sauce to coat the chicken
The sauce clings to the chicken as it cooks, keeping it super moist and tender. The sauce also absorbs into the meat, adding tons of flavor.
Velveting Chicken
Some Chinese restaurants use a technique called velveting to get their stir fry extra tender. Chicken pieces are dipped in a slurry of egg whites and cornstarch before cooking.
The egg white proteins coat the meat and seal in moisture. While the cornstarch creates a protective barrier against high heat. Velveting gives stir fries an exceptionally supple, smooth texture.
Conclusion
When all these methods are combined – marinating, proper slicing, stir frying, and saucing – Chinese chicken stir fry achieves a tenderness unmatched by other cooking techniques. The preparation maximizes the flavor and texture of the meat even when cooked quickly over high heat. Leading to restaurant quality results you can achieve easily at home.
| Method | Effect on Tenderness |
|---|---|
| Marinating with acids, enzymes | Breaks down connective tissue |
| Cutting against the grain | Shortens muscle fibers |
| High heat stir frying | Seals exterior, cooks fast |
| Cooking with savory sauce | Coats and moisturizes meat |
| Velveting | Seals in moisture, protects from overcooking |
In summary, great Chinese stir fry chicken relies on several key techniques to achieve its signature tenderness:
– Tenderizing marinades break down connective tissue
– Proper slicing maximizes tenderness
– Stir frying cooks fast at high heat to seal and retain moisture
– Sauces coat and flavor the chicken during cooking
– Velveting seals in juices and prevents overcooking
When done right, these methods deliver unbeatable tender and juicy chicken, even with quick cooking times. That’s why Chinese stir fry chicken is so delectably tender compared to other cooking methods.