7 Techniques to INSTANTLY Upgrade Your Chicken Breasts

Summary

In this video, the creator shares seven techniques for making chicken breasts more flavorful and tender. These techniques include mechanical tenderization methods like jakarding and pounding, as well as brining, poaching, dredging, and breading. The video also introduces the Chinese velveting process, which ensures extra juiciness and tenderness. From simple steps like pounding thin to the innovative velveting method, these tips promise to elevate your chicken breast game, making it juicy, flavorful, and perfectly cooked every time. The creator provides practical advice on when and how to use each technique, offering easy-to-follow methods for home cooks.

Takeaways

• 😀 Jakarding involves physically tenderizing chicken breast by creating tiny holes in the meat, which helps prevent moisture loss during cooking and allows marinades to penetrate better.
• 😀 Pounding chicken breast to make it thinner ensures even cooking, prevents dry edges, and retains moisture, resulting in juicy meat.
• 😀 Dry brining chicken with salt draws moisture out and then reabsorbs it, making the meat tender and flavorful. Wet brining, on the other hand, uses a saltwater bath to achieve similar results with added juiciness.
• 😀 Poaching chicken in hot water (160-180°F) gently cooks the meat, keeping it moist and tender without the risk of drying out that comes with boiling.
• 😀 Dredging chicken in flour before cooking helps with moisture retention, adding flavor and texture through the Maillard reaction, making the chicken crispy on the outside.
• 😀 A three-stage breading process, involving flour, egg wash, and breadcrumbs, creates a crunchy, protective layer that insulates the chicken, keeping it juicy inside while crisping on the outside.
• 😀 Velveting is a Chinese cooking technique where chicken is coated in a starch-protein mixture and then blanched in hot water or oil, resulting in exceptionally tender and juicy chicken.
• 😀 For velveting, marinate sliced chicken in egg white, cornstarch, baking soda, and oil for 20 minutes, then blanch in boiling water for 60-90 seconds to seal in moisture.
• 😀 Pounded, jakarded, and brined chicken breasts are ideal for grilling and searing as they hold up well to high-heat cooking without drying out.
• 😀 Poaching is especially useful for dishes like chicken salad, chicken soup, and chicken dip, where the goal is to preserve the chicken's natural texture and moisture without needing browning.

Q & A

What is jakarding and how does it improve the texture of chicken breasts?

Jakarding is a method of mechanically tenderizing chicken by puncturing the meat with small holes using a fork or a specialized tool. This breaks down the muscle fibers, making the meat more tender and allowing marinades or brines to penetrate deeper. It also helps retain moisture during high-heat cooking methods like grilling or sautéing.

How does pounding chicken breast make it more tender?

Pounding chicken breast helps to loosen and soften the protein fibers, making it more tender. Additionally, it neutralizes the chicken's natural taper, creating an even thickness. This ensures that the meat cooks uniformly, resulting in juicier and perfectly cooked chicken.

What is the difference between dry brining and wet brining?

Dry brining involves rubbing salt directly onto the meat’s surface, which draws out moisture, dissolves the salt, and is then reabsorbed into the meat. Wet brining involves soaking the meat in a saltwater solution, which also allows the chicken to absorb both salt and water, making it juicier. Wet brining generally results in a plumper and juicier chicken.

Why is poaching considered a good technique for cooking chicken breast?

Poaching is a gentle cooking technique where chicken is submerged in water heated to 160-180°F. This method prevents the proteins from contracting too quickly, keeping the chicken tender and juicy. It’s ideal for dishes like chicken salad, chicken soup, or any recipe where the chicken doesn't need browning.

How does dredging with flour help in cooking chicken breasts?

Dredging chicken in flour before cooking creates a barrier that helps lock in moisture and promotes browning via the Maillard reaction. This results in a flavorful, juicy chicken breast with a crispy exterior.

What does a three-stage breading process involve, and how does it differ from simple dredging?

The three-stage breading process involves coating the chicken in flour, dipping it in an egg wash, and then covering it with breadcrumbs or crackers. This creates a thicker, crunchier exterior compared to simple dredging, which only involves flour. The breading acts as an insulating shell, keeping moisture inside the chicken and resulting in a crispier texture.

What is velveting, and how does it affect chicken breasts?

Velveting is a Chinese cooking technique where chicken is marinated in a mixture of egg white, cornstarch, and baking soda, then blanched in water or oil. This process creates a protective coating that seals in moisture and keeps the chicken incredibly tender and juicy.

How can you determine the ideal internal temperature for poached chicken breasts?

To determine the ideal internal temperature for poached chicken breasts, use an instant-read thermometer. The chicken is ready when it reaches 150-155°F in the thickest part. After cooking, let the chicken rest for 10 minutes to retain its juices.

Why should you be cautious about jakarding too much chicken breast?

Jakarding too much can create too many holes in the chicken, which might lead to moisture escaping during cooking. It can also break down the meat’s structure too much, resulting in a mealy texture. It's best to jakard chicken breasts six to eight times per side using a tool or around 25 times with a fork.

What are the benefits of using the velveting technique with chicken?

Velveting helps chicken stay incredibly tender and moist. The alkaline nature of the marinade slows down the protein contraction during cooking, ensuring that the chicken remains juicy. This technique also protects the chicken from overcooking, making it ideal for stir-frying or other high-heat cooking methods.