Preparing Tender Chicken Strips for Chinese Stir-Fry

Herman’s Table • Cooking Technique

This simple preparation method keeps chicken breast tender and juicy rather than dry—ideal for a quick Chinese-style stir-fry.

Ingredients

• 1 tablespoon light soy sauce
• 1 tablespoon cold water
• 1 teaspoon sesame oil or cooking oil
• 2 teaspoons cornflour
• ¼ teaspoon bicarbonate of soda — optional, but excellent for tenderising
• ¼ teaspoon black or white pepper
• 1 teaspoon finely grated garlic — optional
• 1 teaspoon grated ginger — optional

Preparation Process

1. Cut the chicken. Cut it into thin, evenly sized strips, preferably across the grain.
2. Keep it dry. Do not wash the chicken. Pat it dry with paper towel if it is wet.
3. Add the first ingredients. Place the strips in a bowl and add the soy sauce, water, oil, pepper, garlic and ginger.
4. Mix thoroughly. Mix until the liquid has been absorbed.
5. Coat the strips. Add the cornflour and bicarbonate of soda. Mix until every strip is lightly coated.
6. Marinate. Cover and refrigerate for 20–30 minutes. Do not leave it in bicarbonate of soda for several hours, as the texture may become too soft.
7. Temper before cooking. Remove the chicken from the refrigerator about 10 minutes before cooking.

Stir-Frying

1. Heat a wok or large frying pan until very hot.
2. Add 1–2 tablespoons cooking oil.
3. Fry the chicken in small batches so it sears instead of steaming.
4. Stir-fry each batch for approximately 2–3 minutes, until lightly browned and almost cooked through.
5. Remove the chicken while you prepare the vegetables.
6. Return the chicken to the pan with the stir-fry sauce and cook for another 1–2 minutes. Ensure it is completely cooked, with no pink remaining.

Herman’s Table
Cooking with Heart. Serving with Purpose.
Back to Herman’s Table