What Do Chinese Restaurants Really Use for Chicken? The Surprising Truth Revealed

Ever bite into a piece of chicken at your favorite Chinese restaurant and wonder why it’s so darn tender? Like, impossibly tender compared to what you make at home? I’ve been there too, and after years of disappointing stir-fries with tough, chewy chicken, I finally discovered the secrets that Chinese restaurants don’t advertise on their menus.

In this article, I’m gonna spill the beans on exactly what Chinese restaurants use for chicken – from the cuts they prefer to the mind-blowing tenderizing techniques that will revolutionize your home cooking.

The Types of Chicken Used in Chinese Restaurants

Let’s start with the basics – what actual chicken do Chinese restaurants use? Contrary to some internet rumors, yes, Chinese restaurants use real chicken. But they’re selective about which parts they use for different dishes.

White Meat vs. Dark Meat

Most Chinese restaurants prioritize chicken breast (white meat) because

• It’s versatile and absorbs flavors well
• It cooks quickly, perfect for fast stir-frying
• It has a clean, lean texture that works in many dishes

However, dark meat chicken (thighs and legs) isn’t totally ignored. Many authentic Chinese dishes specifically call for dark meat because:

• It has a richer, more robust flavor
• The higher fat content creates more succulent results in braised dishes
• It’s more forgiving when cooking (doesn’t dry out as easily)

The choice between white and dark meat often depends on the specific dish being prepared. For example, quick stir-fries often use breast meat, while slow-cooked dishes might favor thigh meat.

The Secret Chinese Technique: Velveting Chicken

Here’s where the real magic happens. That incredibly tender, juicy chicken you get at Chinese restaurants isn’t just about quality ingredients – it’s about technique. The method is called “velveting,” and it’s a closely guarded Chinese restaurant secret that makes all the difference.

What is Velveting?

Velveting is a technique that breaks down the chicken fibers to create an unbelievably tender, “velvety” texture. There are actually several methods Chinese restaurants use:

1. The Baking Soda Method (Most popular)
2. Cornstarch/cornflour sludge with deep frying or water blanching
3. Egg white marinades
4. Commercial chemical tenderizers

The baking soda method is by far the simplest and most effective for home cooks. Here’s how to do it:

1. For every 250g/8oz of chicken breast cut into strips or pieces, add 3/4 teaspoon baking soda
2. Toss with your fingers to coat evenly
3. Marinate for 20 minutes (for slices) or 30 minutes (for bite-size pieces)
4. Rinse thoroughly under running water
5. Pat dry with paper towels
6. Use in your stir-fry as normal

This simple process transforms ordinary chicken breast into that restaurant-quality tender meat that seems to melt in your mouth!

Pro Tip: Don’t leave the chicken marinating in baking soda for more than an hour, or it can become too soft and mushy.

Different Cuts and Preparations

Beyond the type of meat and tenderizing methods, Chinese restaurants also pay careful attention to how they cut and prepare their chicken.

Common Chicken Cuts in Chinese Cooking

Chinese restaurants typically use:

• Cubed chicken (for dishes like Kung Pao)
• Thinly sliced chicken (for stir-fries)
• Minced chicken (for lettuce wraps)
• Whole chicken pieces (for braised dishes)

The cutting technique is important – many Chinese chefs cut chicken “against the grain” to shorten the muscle fibers, which contributes to tenderness.

Marination Is Essential

After velveting, Chinese restaurants almost universally marinate their chicken. Common marinade ingredients include:

• Soy sauce
• Ginger
• Garlic
• Rice wine or rice vinegar
• Cornstarch (which creates a protective coating)

This marination process not only tenderizes the meat further but also infuses it with savory flavors that make Chinese chicken dishes so distinctive.

Regional Variations in Chinese Chicken Preparation

China is enormous, with diverse culinary traditions that approach chicken differently. Here’s how chicken preparation varies by region

• Cantonese cuisine: Known for delicate flavors, often uses lightly seasoned chicken breast with subtle sauces
• Sichuan cuisine: Famous for bold, spicy flavors, might incorporate dark meat chicken with chili peppers and Sichuan peppercorns
• Northern Chinese cuisine: Features heartier dishes with richer sauces and more liberal use of chicken stock

Popular Chinese Chicken Dishes and Their Preparation

Let’s look at some favorite Chinese restaurant chicken dishes and how they’re typically prepared:

Sweet and Sour Chicken

• Uses chicken breast cut into bite-sized pieces
• Pieces are tenderized (velveted), then breaded and deep-fried
• The crispy chicken is coated in a sweet and tangy sauce

Kung Pao Chicken

• A Sichuan dish featuring chicken, peanuts, vegetables, and chili peppers
• Uses a savory, slightly spicy sauce
• Chicken is typically velveted before stir-frying

General Tso’s Chicken

• Uses tenderized chicken pieces that are deep-fried
• Coated in a thick, sweeter sauce
• This dish is actually more Chinese-American than authentic Chinese

How to Make Restaurant-Quality Chinese Chicken at Home

If you wanna recreate that amazing Chinese restaurant chicken at home, here’s what you need to do:

1. Choose the right cut – Chicken breast works best for most stir-fries
2. Velvet your chicken using the baking soda method described above
3. Cut properly – Slice against the grain into thin, uniform pieces
4. Marinate with soy sauce, ginger, garlic, and a touch of cornstarch
5. Stir-fry hot and fast – Use high heat and don’t overcrowd the pan
6. Remove chicken once it’s just cooked – Overcooking will toughen it
7. Add it back at the end – After cooking vegetables and sauce

FAQs About Chicken in Chinese Restaurants

Is the chicken in Chinese restaurants real chicken?

Yes! Chinese restaurants use real chicken, though the quality and sourcing can vary between establishments.

Why is the chicken so tender in Chinese dishes?

The tenderness comes from proper marination, tenderizing techniques like velveting, and precise cooking methods.

Do Chinese restaurants use MSG in their chicken?

While the use of MSG has decreased in recent years due to health concerns, some restaurants still use it to enhance flavor. Many will prepare dishes without MSG upon request.

What’s the difference between Kung Pao chicken and General Tso’s chicken?

Kung Pao is a traditional Sichuan dish with peanuts, vegetables, and a savory-spicy sauce, while General Tso’s is a sweeter, American-Chinese creation with deep-fried chicken in a thick, sugary sauce.

How is the chicken cooked in most stir-fry dishes?

Chicken in stir-fries is usually quickly cooked over high heat in a wok after being velveted and marinated.

The Bottom Line on Chinese Restaurant Chicken

Now that you know the secrets, it’s clear that Chinese restaurants aren’t using some mysterious alternative to chicken – they’re just applying specific techniques that transform ordinary chicken into something extraordinary.

The next time you’re enjoying that impossibly tender chicken in your takeout container, you’ll know it’s all about the velveting process, proper cutting, thoughtful marination, and quick cooking. And best of all, you can now recreate that same experience in your own kitchen!

I personally tried the velveting technique last week for my homemade Kung Pao chicken, and I couldn’t believe the difference. My family actually thought I had ordered takeout! Give it a try – your stir-fries will never be the same again.