VELVETING CHICKEN BREAST #SHORTS #CHINESEFOOD

If you want to find me, I am probably on one of these platforms showcasing my “kungfu” like Bruce Lee to the Western world!

[burnerman]

Can you teach the chicken how to start a restaurant?

[timothylloyd]

Velveting chicken really elevated my stir fry cooking experience, thank you so much!

[Lala-Loyalty]

The fact you compared the 2 is beyond helpful in many ways. Thank you.

[hailthemightytriff]

For those that don’t know velveting also makes the meat much more tender too, good for beef or chicken breast

[creedyflyr]

For everyone asking....Ingredients:
200g Chicken breast
1 tsp of chicken powder
1 tsp of Yum Yum
1/2 tsp of salt
1/2 tsp of sugar
1/4 tsp baking soda (powder works if you don’t have soda)
1/2 tsp of white pepper
1 tbs Cooking Oil
2-3 tbs water
2 tbs cornstarch
1 tsp sesame oil
1 tsp cooking wine

Method
1. Measure 200G of sliced chicken breast and combine with water and baking soda.

2. Massage chicken with left hand till water is mostly absorbed.

3. Add all the seasonings and give it another mix.

4. Add starch to the chicken and give it another thai massage for 1min.

5. Let chicken sit in fridge for 30mins, if water is absorbed and looks dry, add more water. If it is too wet, add a tiny bit of starch to combine.

6. Add chinese cooking wine, sesame oil and oil to the chicken.

7. This is ready to be cooked the next day or you can place in freezer for up to a month.

[eendraa]

Thanks for the comparison! Really appreciated the difference it makes.

[ihatechyna]

The velveted chicken is the guy she tells you not to worry about.

[Arlow]

What the actual F?!?! I could not for the life of me figure out why I loved this one specific Chinese restaurants chicken so much until I watched this video! I always thought “dang this is some good chicken” never knew it was prepared this way!!! Thank you!

[dtkl]

Science time: sodium hydrogen bicarbonate (baking soda) or baking powder has a high pH (its safe to eat). The high pH will break down the protein in the chicken meat (alkaline denaturation). It will allow the chicken to take in the marinade and you cannot overcook it even if you tried.

Edit: sodium hydrogen carbonate (baking soda) and sodium carbonate (baking powder) both work. I've only ever used baking soda.

[tomi]

He didn't use the Mississippi river water, that's good I can do this 😂

[nomorefries]

I find that putting easy seeping seasoning first, like salt and pepper, wine etc is better, then only i add flour or starch and seal with oil. Otherwise i feel the seasoning doesnt enter the meat if i put starch or flour early😊

[BigM]

THIS IS THE VIDEO I’VE BEEN WAITING FOR!!!

[Nalaniikaleomana]

Those bullies can eat dirt. You have a great presence, own restaurant, and own TikTok channel! You’re major success!

[yyyyyk]

Thank you for explaining and demonstrating this!
I actually prefer chicken with that "velvet" but I love videos like this!

[Juice_the_Guru]

Bro you single handedly leveled up all of my Asian dishes. Thank you!!

[melbournestacker]

Damn is that how u do it!! I’ve always wondered.

[jx]

TY SOOO MUCH for this video.🙏🙏 Please do more!! When people say " you gotta add this or do this" I always wonder what difference it makes and if it's necessary 🤔

[mjwalter]

Would love to see a tutorial on how to cut chicken like they do in restaurants.

[solocrusher]

The velveted chicken is the type of guy your wife's gym trainer is like 😅

[inocenciotensygarcia]

Thank you my dear Chef Dim Sim Lim.👨‍🍳