How to make chicken soft like thai food

Making chicken as soft and tender as Thai food can be achieved by using specific techniques and ingredients. Here are two effective methods:

Velveting is a common technique used in Chinese cuisine to tenderize chicken, and it works perfectly for Thai dishes as well. Here’s how you do it:

Cutting the Chicken: Slice the chicken breast or thighs into thin, uniform pieces.
Marinating: Mix one teaspoon of baking soda with one pound of chicken. Ensure the chicken is well coated.
Resting: Let the chicken sit with the baking soda for about 15-20 minutes.
Rinsing: Rinse the chicken thoroughly under cold water to remove the baking soda.
Drying: Pat the chicken dry with paper towels before cooking.

This method helps break down the proteins in the chicken, making it incredibly tender and juicy.

Another effective way to tenderize chicken is by using a mixture of egg whites and cornstarch. This method is simple and quick:

Ingredients:
- 1 pound of chicken, cut into pieces
- 1 egg white
- 2 tablespoons cornstarch
- 1 tablespoon rice wine or dry sherry (optional)
- 1 teaspoon salt
Marinating:
- Combine the egg white, cornstarch, rice wine (if using), and salt in a bowl.
- Add the chicken pieces to the mixture, ensuring they are evenly coated.
- Let the chicken marinate for at least 30 minutes.
Cooking:
- Cook the chicken using your preferred method (stir-fry, grilling, etc.). This marinade will keep the chicken moist and tender.

Cooking Methods: Quick, high-heat methods like stir-frying or grilling will help maintain the chicken’s tenderness.
Sauces and Spices: Use flavorful Thai sauces and spices, such as soy sauce, garlic, ginger, and sriracha, to enhance the taste while keeping the chicken tender.
Consistency: Ensure you cook the chicken just until done and avoid overcooking, which can make it tough and dry.

By following these techniques, you can achieve restaurant-quality, tender chicken in your Thai dishes.

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