Can you teach the chicken how to start a restaurant?

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

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

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

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

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!

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

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.

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

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

I’m gonna try this on my skin

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

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

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

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😊

I want you to have an Uncle title ❤

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 🤔

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

Velveted chickens absorb more sauce after the cook due to the starch

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

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

My man, can you share the written instructions regarding the measurements of the ingredients?

This is what I had tried to understand all these years thank you. I love chicken cooked like this.

Aha! I always wondered why good Chinese food chicken has that unique and tasty texture. Good stuff.

The secret is the baking powder...it dont let the meat get dry....not matter how long you cook it....🙏🙇🙏📿🐐

I learned about velveting about a year ago and haven’t stopped since. It will elevate your stir fry of course. I chop sirloin about a quarter inch and do the same

Oml so glad i saw this, i love this type of chicken texture but never knew the technique to make it, i figured it had baking powder but thanks so much for this vid!

Showing the difference with a comparison prep makes all the difference. Thx.

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.

Good, thanks. This is both helpful and easily remembered.

Baking powder?! Thought it was baking soda

Thank you my dear Chef Dim Sim Lim.👨‍🍳

I've learned so much from watching this channel. Thank you!! ❤

only ever had this type of chicken in one sit-down Chinese restaurant-the dish was perfect with authentic veg in there, i think water chestnut and chinese celery was in it, velvet chicken, and sauce not too sweet. i miss that little place

Teach the chicken how to eat msg got me rolling goddamn🤣

Sometimes you can use egg white and potato starch. Bicarbonate yes, but I’ve never added baking powder. And I’d only ever add it to red meat. Chicken doesn’t need it. Personally I always use potato starch, MSG, rice wine, white pepper, light soy and garlic powder.

Thank you for making Chinese cooking a lot easier, really appreciate the tips. 👌👍

Thank you for your educational lessons! Blessings...

Thank you so much for this demonstration. I have always wondered how to make the chicken like this

Love this guys vibe

you taught me to make my favorite chicken. They went out of business and I had no idea how they did it! Thank you sir.

...man, dis guy is like spillin' all d wok style cooking food secrets - he sure can wok d wok

He has me questioning my chicken for my meal prep

Uncle Velvet thank you for this!

Valeting is an absolute game changer. It elevates chicken breast to another level

Bro I cannot stop watching your videos. Best page ever 🔥🔥🌶🌶🌶

Cooking lessons i was searching for. ❤❤❤❤

This man is personally putting every chinease restaurant out of business

I love your content!

WAAUUUUWWWWWSESSS. YOU ARE A GOOD TEACHER. Thank you very much for this comparison 🙏. Yessss I can see the difference. THANK You Boss

Love your channel!

Thank you for teaching us how to cook. 😊😊

Also egg white, a bit of soy sauce and corn starch to soften the chicken mince, for some recipes. I do either.

Tried your recipe, and yes, I love it, because it works ❤

Thank you. Very informative

Awesome bro. You make it seem simple

Best short ever.

Great info, thank you. I do cornstarch on my chicken period but I’ll try this as well.

U best bro god bless u keep doing good 👍🏼work

Great technique, my friend keep those videos coming.

I began feeling semnatic satiation with the word chicken

I love that you showed the difference

Keep up these vids bro. Soon we are gunna have Malaysian and Chinese chefs in every house!

TOP video and explanation, THANK YOU

can you teach the chicken to do my taxes?

Thanks bro u r amazing and love Chinese food

Omg, I had no idea this was A thing. Thank you! ❤

Thanks for this. Will be a good thing in the kitchen

I really like your necklace , and your Videos 🤗

How long do u need to marinate the chicken in baking powder, cornstarch and whatnot before cooking, thanks in advance

Geeezus bub you are amazing 😂

I learned this from my boss, and truly it's a game changer.

And with this… you earned my subscribed

I've never heard of this. Gonna give this a try. Thanks.

That side by side crazy

The velvet chicken looks like it got jaundice

Just tried it. It came out awesomely amazing

I can tell you one thing, you ain't teaching that chicken anything anymore 😂

this man gonna put my chinese take out spot out of business

Actually... I do the same way as you do as i learn from old book Chinese cooking (add baking powder as part of my experience, and I'm not wrong doing hehehe) 👍 I like your YT

"Give it a thai massage" 😂💀

since covid, take-out doesn't even bother velveting the chicken anymore. you get boiled, previously frozen chicken cubes with wilted half moldy broccoli for $45 and you have to tip the d-bag driver $20 or they wont pick up your food.

I thought it was baking soda??

Always wondered. Thanks!

We just used this technique to cook our chicken for a stir fry and it turned out amazing and the sauce really did attach to the chicken well

omfg I've been wondering this for ages

You can also do the velvetting process in simmering water. One other point: Too much baking soda can give the protein a metallic off flavor. A slight 1/2 teaspoon/lb of protein dissolved in the water works fine.

Chicken milkshake had a different look in my head

this is what makes broccoli and beef so good

I'm gonna teach my chicken how to cook a salad

Just tried this for the first time and OH MY GOD my life is changed. Tastes like the stuff from the restaurant

You're a good man the first person of actually see tell people to use baking soda 👌🙌💪 spot on correct.. I don't know why but they usually try and keep that a well-kept secret

The velveted chicken does not absorb or “drink” the water; the slurry coats the chicken and traps moisture inside during cooking, so it is more juicy. Osmosis does not occur.

Once again this recipe is outstanding! Please marry me ❤

stupid question how do u cut the chicken to look like that lol

You are the best😭

Most recipes show to rinse off the baking soda before cooking. Is that not necessary?

Reason the chicken grew was because of osmosis the water was in higher concentration outside of the chicken to which the water got absorb via the chicken's cells making it grow and potentially absorbing flavor

I thought velveting used baking soda not baking powder. Can you please clarify?

Thank you!!!❤