Why is Chinese Restaurant Chicken So Different? Find Out the Secret!

Chinese cuisine has tantalized taste buds around the world with its diverse flavors and unique ingredients. One dish that has become synonymous with Chinese restaurants is chicken. However, have you ever wondered why the chicken from Chinese restaurants tastes so different from what you cook at home? In this comprehensive blog post, we will delve into the culinary secrets behind this culinary enigma.

The Magic of Marinating

One of the key differences between Chinese restaurant chicken and home-cooked chicken lies in the marinating process. Chinese chefs employ a variety of marinades to infuse the chicken with flavor and tenderize it. These marinades typically contain ingredients such as soy sauce, rice wine, sesame oil, garlic, and ginger. The chicken is allowed to marinate for several hours or even overnight, allowing the flavors to penetrate deep into the meat.

The Art of Velveting

Velveting is a technique commonly used in Chinese cooking to create a velvety smooth texture in meat. It involves coating the chicken in a mixture of cornstarch, oil, and water before cooking. This coating helps to seal in the juices and prevents the chicken from drying out. The result is tender, juicy chicken with a slightly crisp exterior.

The Importance of Wok Cooking

Wok cooking is an essential element in achieving the distinctive flavor of Chinese restaurant chicken. Woks are large, round-bottomed pans that allow for rapid and even heat distribution. The high heat of the wok sears the chicken quickly, locking in the flavors and creating a slightly charred exterior.

The Role of MSG

Monosodium glutamate (MSG) is a flavor enhancer commonly used in Chinese cuisine. It is often added to chicken dishes to enhance their savory umami flavor. While MSG has been the subject of some controversy, it is generally considered safe for consumption in moderate amounts.

The Difference in Chicken Breeds

Another factor that contributes to the difference in taste is the type of chicken used. Chinese restaurants often use specific breeds of chicken, such as the Cornish hen or the Jidori chicken, which are known for their tender meat and rich flavor.

The Use of Seasonings

Chinese chefs use a wide variety of seasonings to enhance the flavor of their chicken dishes. These seasonings include garlic, ginger, scallions, star anise, Sichuan peppercorns, and chili peppers. The combination of these spices creates a complex and aromatic flavor profile that is characteristic of Chinese cuisine.

The Skill of the Chef

Last but not least, the skill of the chef plays a crucial role in determining the taste of chicken from Chinese restaurants. Experienced Chinese chefs have mastered the techniques of marinating, velveting, and wok cooking to create dishes that are both delicious and visually appealing.

The Takeaway

In conclusion, the distinctive taste of chicken from Chinese restaurants is the result of a combination of factors, including marinating, velveting, wok cooking, the use of MSG, the choice of chicken breed, the use of seasonings, and the skill of the chef. By understanding these culinary secrets, you can recreate the authentic flavors of Chinese restaurant chicken in your own kitchen and impress your family and friends with your culinary prowess.

What You Need to Learn

Q: Why is Chinese restaurant chicken so tender?
A: The use of marinating, velveting, and wok cooking techniques helps to tenderize the chicken and create a velvety smooth texture.
Q: Is MSG used in all Chinese restaurant chicken dishes?
A: MSG is commonly used to enhance the savory flavor of chicken dishes, but some restaurants may choose not to use it.
Q: What is the best way to cook Chinese restaurant-style chicken at home?
A: Marinate the chicken in a mixture of soy sauce, rice wine, sesame oil, garlic, and ginger for several hours. Then, velvet the chicken by coating it in cornstarch, oil, and water. Finally, cook the chicken in a hot wok until it is cooked through and slightly charred.