What makes the texture of "asian prepared" chicken so different?

Question

What makes the texture of "asian prepared" chicken so different?

Answer 1

the chicken is "bloomed" for a little while in cornstarch. this changes its texture.

Answer 2

Most likely the marinade.

Answer 3

Hello !

Great question!

Asian style chicken is d e l c i i o u s!

So many variations of recipes!

If you are refering to a " crunchy texture " -

(like general tso chicken, orange chicken. etc...)

The chicken is first coated with corn starch,  deep fried and coated with a sauce .

This preparation gives the chicken a crunchy texture.

If you are refering to a "silky and tender texture" -

(like chicken and broccoli, chicken stir fry, etc...)

The chicken is thinly sliced and marinated in either oyster sauce or soy sauce. It is then quickly thrown in a hot wok and cooks within minutes.

Over cooking chicken can result in a tough and rubbery chicken.

I hope that answers your question!

GOOD LUCK!

Answer 4

That fantastic tenderness and succulence comes from the process known as "velveting" wherein the meat is coated in cornflour before preparation.

Cheers

Answer 5

They don't use all-purpose flour but one that is much more fine and powdery such as the Mochiko rice flour which is used in sweet dishes.

Answer 6

Usually,  the skin on the chicken has been removed.