The chicken breast that converted my father from dry to juicy is this one – a tender chicken steak, and this home cook’s version is the pack-prep method that fills the freezer. A home cook wrote it in five steps with the science in the title: the baking soda cannot be skipped. I made it as written, and it is the chicken breast that stays moist through a fast sear.
Shui nen ji pai (水嫩鸡排) is the water-tender chicken steak – chicken breasts treated with a baking-soda brine, rested overnight, and seared fast into juicy, golden steaks. The original is a 5-step recipe with the soda brine and the freezer prep as its craft.
What Is This Tender Chicken Steak?
This is the prep-ahead chicken breast: a whole pack of chicken breasts, butterflied, tossed with a small amount of baking soda and seasonings, and rested overnight so the soda tenderizes the fibers. The next day it sears into golden, juicy steaks – and the rest goes into the freezer in portions, ready to pull when you need one. It is the weeknight protein that is already done before the week starts.
The method is the science and the sear. The baking soda is the tenderizer – it cannot be skipped, the recipe insists. The overnight rest lets it work. The sear is hot and fast, one minute per side, so the outside browns before the inside dries.
For the slow-braised meat side of the same weeknight, my poached pork belly trades the fast sear for a gentle simmer.
1Easy Poached Pork Belly with Garlic Sauce (蒜泥白肉)Discover the easiest, most comforting version of the Sichuan classic, Suan Ni Bai Rou. Tender, poached pork belly is served with a fiery, savory garlic-chili dipping sauce.Check out this recipe
Why This Version Works
- The baking soda. The tenderizer – it cannot be skipped, the recipe insists.
- The overnight rest. Time for the soda to work through the fibers.
- The hot, fast sear. Golden outside, juicy inside – one minute per side.
- The freezer prep. A pack of steaks portioned and ready for the week.
- The two sear methods. Oil-seared or water-steamed – the recipe’s choice.
Equipment Needed
- A large bowl
- A skillet or nonstick pan
- Paper towels
- Freezer bags
Ingredients
- 1200 g (2.6 lb / 5 pieces) chicken breasts
- 7 g (1.5 tsp) baking soda
- Salt, white pepper, and cornstarch, to taste
- A little oil for the pan
- A splash of water (for the water-sear method)
Ingredient Notes
Baking soda: The key – it cannot be skipped, the recipe insists; a small amount is enough. My poached pork belly is the no-soda slow side.
Chicken breasts: Butterflied thin so the sear cooks them before they dry. My chicken and vegetable stir-fry is the wok sibling.
Cornstarch: A coating that helps the golden crust and the moisture.
Prep & Mise en Place
Dry the breasts with paper towels – the recipe insists; trim the fat and membrane; slice each into 3-4 thin steaks.
The sequence: brine with the soda and seasonings, rest overnight, portion and freeze what you will not eat today, sear hot and fast.
Cooking Process
Step 1 – Prep the chicken: 1
Prep the chicken: 1. rinse clean and blot completely dry with paper towels. 2. trim excess fat and membrane. 3. cut each breast crosswise into 3-4 thin steaks.
Step 2 – Marinate: 1
Marinate: 1. use a large bowl. 2. the baking soda cannot be skipped – it is the key to tender chicken. Add 7 g of baking soda (for about a pound of meat) and the seasonings.
Step 3 – The next day, take it from the fridge, scrape the bottom of
The next day, take it from the fridge, scrape the bottom of the bowl, and toss the starch and chicken together for a few dozen seconds. Set aside today’s portion and freeze the rest – thaw before cooking.
Step 4 – Pan-fry the chicken: 1
Pan-fry the chicken: 1. spray a thin layer of oil and heat the pan about 2 minutes. 2. add the chicken and sear over high heat, flip after 1 minute. 3. sear about 90 seconds more on the second side.
Step 5 – Water-fry the chicken: 1
Water-fry the chicken: 1. no oil in the pan, add the chicken directly. 2. once the bottom sets, flip, add a splash of water, cover, and cook over high heat. 3. when the water cooks away, flip again.
Common Mistakes When Making This Steak
1. Dry, tough chicken. Cause: skipping the soda or the rest. Fix: both – the recipe insists.
2. A rubbery surface. Cause: too much baking soda. Fix: the recipe’s small amount – a pinch does the work.
3. A burnt crust, raw center. Cause: a thick, un-sliced breast. Fix: the thin steaks.
4. Soggy, steamed skin. Cause: crowding the pan. Fix: sear in batches.
5. A bland steak. Cause: no salt in the brine. Fix: season the toss.
6. A soapy taste. Cause: unrinsed soda. Fix: the recipe’s tiny dose, evenly tossed.
Variations
Spicy: Chili flakes in the brine. My chicken and vegetable stir-fry is the wok side.
Crumbed: Coat in breadcrumbs and shallow-fry.
Teriyaki: Glaze the seared steaks with a sweet soy finish.
The protein shelf: With poached pork belly and chicken and vegetable stir-fry, the weeknight meat drawer is complete.
Frequently Asked Questions
Why baking soda? It raises the surface pH and breaks down fibers, so the breast stays juicy through the hot sear.
Can I skip the overnight rest? You can, but the tenderizing happens in the rest – the recipe’s timing is the craft.
Which sear is best? The oil sear for crust, the water sear for maximum moisture.
How long do frozen steaks keep? About a month, sealed.
How long does it take? 5 minutes of cooking, plus the overnight prep.
How to Serve
Serve the golden steaks with rice or greens – with poached pork belly and chicken and vegetable stir-fry for a protein table, or with tomato egg noodles for variety. Or pair it with fish-fragrant pork shrimp cucumber and egg stir-fry silky scrambled eggs with shrimp 10-minute chives and eggs for more ideas.
Storage & Reheat
Refrigerate cooked steaks 3 days; freeze raw prepped steaks about a month. Never leave chicken out more than 2 hours (1 hour in warm weather).
Allergen Notice
This recipe contains no major allergens in the base (chicken, baking soda, seasonings); the cornstarch adds a starch. It is free of soy, dairy, egg, nuts, fish, and shellfish.
Nutrition Disclaimer
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
About the Author & Recipe Development
I am Lin, a professional Chinese chef and food writer with a decade in restaurant kitchens before turning to recipes. This xiachufang cook’s tender chicken steak is the prep-ahead protein in my freezer, and the recipe’s baking-soda logic is exactly why the seared breast stays juicy. I tested it as written. I have not tested the crumbed or teriyaki variations, so those are your experiments, not my claims.
Authoritative References
USDA Food Safety and Inspection Service – Safe Temperature Chart for chicken handling, cooking, and freezing guidance.
Tender Juicy Chicken Steak (Shui Nen Ji Pai): The Soda Trick
Equipment
- Large Bowl
- Skillet or nonstick pan
- Paper Towels
- Freezer bags
Ingredients
For the Chicken
- 1200 g chicken breasts 2.6 lb / 5 pieces
- 7 g baking soda 1.5 tsp – cannot be skipped
- to taste salt and white pepper
- to taste cornstarch for the coating
- as needed oil for the pan
- a splash water for the water-sear method
Instructions
- Prep the chicken: 1. rinse clean and blot completely dry with paper towels. 2. trim excess fat and membrane. 3. cut each breast crosswise into 3-4 thin steaks.
- Marinate: 1. use a large bowl. 2. the baking soda cannot be skipped – it is the key to tender chicken. Add 7 g of baking soda (for about a pound of meat) and the seasonings.
- The next day, take it from the fridge, scrape the bottom of the bowl, and toss the starch and chicken together for a few dozen seconds. Set aside today’s portion and freeze the rest – thaw before cooking.
- Pan-fry the chicken: 1. spray a thin layer of oil and heat the pan about 2 minutes. 2. add the chicken and sear over high heat, flip after 1 minute. 3. sear about 90 seconds more on the second side.
- Water-fry the chicken: 1. no oil in the pan, add the chicken directly. 2. once the bottom sets, flip, add a splash of water, cover, and cook over high heat. 3. when the water cooks away, flip again.
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