Chinese Chicken Take-out Style!

What a revelation! Here is a quick blurb on what I found out about making chicken the Chinese take-out way!! (Food nerd alert!) 

I've always wondered how the chicken was so velvety and soft, and had a certain smooth texture when I got Chow Mein or a vegetable stir fry with chicken. 

TODAY I FOUND OUT.

Ok, and here is the recipe I used to find out how to do this magic!! Thank you Test Kitchens of America!! Find the recipe here.

Here is the simpler version of the recipe, that can be used with any type of stir fry or noodles!

Ingredients:

• 12 ounces chicken breast, cut into 2 inch pieces (make sure they are thin and not thick)
• 1 teaspoon baking soda
• 1/2 cup cold water
• 2 teaspoons cooking wine
• 2 teaspoons cornstarch

Directions:

1. Cut chicken into 2-inch lengths, then cut each length into 1/2 inch thick pieces.

2. Combine chicken with baking soda and water in bowl. Let sit at room temperature for 15 minutes. (This softens the chicken!!)

3. Rinse chicken pieces in cold water, making sure to get all baking soda mixture off. Drain well and pat dry with paper towels. 

4. Whisk rice wine and cornstarch in bowl. Add chicken and toss to coat.

And you're ready to go! Add this to a stir-fry of vegetables, stir-fried noodles, etc...!


P.S. Yesterday was my last day of graduate school! Woot!