Chinese Tenderizing Meat Marinade2015-04-09
- Yield : 1 lbs
- Prep Time : 20m
- Cook Time : 1m
- Ready In : 60m
Chinese Tenderizing Meat Marinade is a secret that has long since been guarded by chinese restaurants everywhere. This recipe will give you the velvet, tender texture to your meat that you could only get at Chinese restaurant. Use this recipe for all your Chinese dishes!
- 1 lb. chicken, pork, or beef
- 1 tbsp. onion powder1 tbsp. garlic powder
- 2 tsp seasoned salt
- 1 tsp baking soda
- 2 large egg whites
- 1 cup vegetable oil
- ¼ cup white flour
- ¼ cup Corn Starch(optional- depending if you want your meat crispy for certain dishes)
Thinly slice meat against the grain. Tip: You’ll want to have the meat partly frozen to slice it thin. Place in the freezer for a half hour if the meat is not frozen.
Place the meat in a large bowl and combine all of the ingredients listed above. Mix everything by hand. Scoop meat with your hand and smack it back into the bowl for 10 minutes. This will help tenderize the meat. The longer you do it the better.
Pour an additional ½ cup of oil into the bowl and lighty mix in with the meat. Cover the bowl and refrigerate for at least two hours before use. The longer the better. Overnight is recommended.
Precooking: Heat up deep fryer or wok with oil and bring it up to frying temp.( throw a drop of water in the oil to see if it’s hot enough.) or to 350-400 degrees. Flash fry the meat (blanche) in small batches making sure not to crowd the oil (putting too much meat with result in the oil losing its frying temp.) Remove the meat when the edges of the meat slices are brown, Each batch should take a couple minutes max. You don’t want to fully cook it. Use precooked meat in your Chinese dish.