Just finished up 3 and a half pounds of velveted chicken thighs. This is the process of adding baking soda 15-30 minutes before cooking to make it extra tender. I marinated this chicken in soy sauce, fish sauce, sambal, hoisin sauce, rice vinegar, and garlic for about 4 hours. Then added the baking soda about 30 minutes before grilling.
I grilled it as hot as I could get my grill. While that was happening, I made a sauce of the leftover marinade with more sambal, honey, lime juice, and thickened with corn starch. This will pair with Jasmine rice and steamed broccoli.
This is probably the best chicken I've ever made. Fantastically tender, spicy, sweet, tangy, a little char- just perfect. Velveting chicken is greatly helpful for meal prepping.
by rtice001
2 Comments
That’s some delicious looking chicken!
Looks phenomenal! A few questions:
1. So you velvet AFTER it’s been marinating? Does it matter before/after?
2. Did you wipe off the baking soda before grilling? Or it stays on?
3. I’ve always wondered if a marinade could be made into a sauce. Is it just a matter of boiling to get to 165°F and thickening?