Chinese restaurant style chicken

1 chicken breast (12 to 16 oz., 340 to 450 grams) slivers, see instructions below

½ teaspoon (2 gram) baking soda

subheading: Marinade ingredients:

½ teaspoon (2.5 gram) light soy sauce

½ teaspoon (2 gram) sugar

½ teaspoon (1.5 gram) cornstarch

¼ teaspoon (1 gram) kosher salt

⅛ teaspoon (½ gram) MSG

1 teaspoon (5 gram) neutral oil, preferably vegetable or peanut

Remove tenderloin and slice chicken lengthwise into 3 to 5 strips

Turn strips perpendicular and slice across the grain into ⅛ inch (3mm) slivers, repeat with tenderloin

Wash chicken slivers under cold running water until they become slightly more white in appearance

Wring all water out of the slivers in your hand or by pressing against the colander

Mix in baking soda with washed chicken for 30 to 45 seconds

Mix in the rest of marinade ingredients and marinate for at least 15 minutes before use or up to overnight

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