Perfectly Cubed Chicken: The Secret To Tender, Juicy Results

Cutting chicken into cubes is a great way to prepare it for stir-fries, allowing for even cooking and tender bites. To cut chicken into cubes, it is recommended to use a sharp chef's knife that is 8 to 10 inches long. Begin by locating the direction of the grain, which refers to the alignment of the muscle fibres. Then, cut the chicken breast against the grain into thin slices. Finally, cut each slice into strips and then into cubes, ensuring that all pieces are of uniform size for the best results. For easier slicing, you can place the chicken in the freezer for about 15 minutes to firm it up, or use half-thawed chicken breasts.

Characteristics and Values Table for Cutting Chicken into Cubes

Use a sharp, non-serrated knife

Cutting chicken into cubes for stir-fry is easy, but it requires the right tools and techniques to ensure the meat cooks evenly and remains tender. Using a sharp, non-serrated knife is essential for cutting raw chicken safely and efficiently. Here's a step-by-step guide on how to use a sharp, non-serrated knife to cut chicken into cubes:

Step 1: Prepare the Chicken

Before cutting, it's important to pat the chicken breasts dry with a paper towel to absorb any excess juices. This will help you get a better grip on the meat and prevent slipping while cutting. Place the chicken breast on a clean, flat cutting board. If you're right-handed, position the chicken with the thickest part on your right. If you're left-handed, place it on the left side.

Step 2: Locate the Grain

The grain of the chicken breast refers to the direction of the muscle fibres. To locate the grain, look for the lines running along the surface of the meat. You want to cut against the grain to ensure tender meat. Cutting against the grain shortens the muscle fibres, resulting in more tender bites.

Step 3: Start Slicing

Hold the chicken breast steady with your non-dominant hand. With your dominant hand, firmly grip the knife and start slicing from the thickest part of the breast to the thinnest, keeping the long side of the breast intact. Cut against the grain, creating slices that are about 1/4 inch thick. Ensure that each slice is of uniform thickness for even cooking.

Step 4: Turn the Knife

After creating the initial slices, turn your knife perpendicular to the slices. Cut each slice into strips, and then cut the strips into cubes. Depending on your preference and recipe requirements, you can adjust the thickness of the slices and the size of the cubes.

Tips for Using a Sharp, Non-Serrated Knife:

• Always cut against the grain to ensure tender meat.
• If your chicken is slippery and difficult to slice, place it in the freezer for about 15 minutes to firm it up.
• For better control and precision, use the "claw grip" technique by curling your fingers over the breast and guiding the blade with your knuckles.
• If you're new to cutting chicken, focus on technique rather than speed. Practice each knife cut to improve your skills over time.
• For uniform cooking, you can pound the chicken breast to an even thickness before cutting.

Using a sharp, non-serrated knife in conjunction with these techniques will help you cut chicken into perfect cubes for stir-fry or any other dish you're preparing.

Slice chicken breast against the grain

To cut chicken into cubes, you must first slice the chicken breast into strips. This is done by laying the chicken breast parallel to your body and applying pressure to the top of the breast fillet. Start cutting the breast fillet horizontally, starting at the thickest part and ending at the thinnest. Try to make the cut as even as possible, so you end up with two pieces of roughly equal thickness.

Now that you have your strips, it's important to cut against the grain of the meat to ensure the chicken is tender. Look closely at the meat to observe the direction of the grain of the meat fibres. The meat fibres should run side to side in front of you. Hold the knife perpendicular to the grain direction to cut against the grain. Cut the chicken breast into straight, even strips between 1/2 and 1-1/2 inches wide, depending on the desired size of the chicken cubes.

Turn the long strips so the length runs from side to side in front of you. Cut the strips into shorter pieces equal in length to the width of the chicken strips, between 1/2 and 1-1/2 inches, to complete the cubes. The size of the cubes will depend on your recipe. For example, cubes 1/2 inch in diameter work well for chicken salad, while 1- to 1-1/2-inch diameter cubes are better for kebabs.

It's worth noting that chicken is a little different from other meats in that you don't want to cut 100% against the grain, as it can end up too tender. Instead, cut at a sharp bias against the grain. Hold the chicken breast with your non-knife hand, curling your fingertips under your knuckles for safety. Slice the chicken with long, even strokes into slices about 1/4 inch thick.

Finally, a few tips to keep in mind: if you find the chicken slippery to cut, pat it down with a paper towel to remove some of the water after washing. Also, ensure your knife is sharp and practice your cutting technique.

Cut into uniform, bite-sized pieces

To cut chicken into uniform, bite-sized pieces, start with a boneless, skinless chicken breast. If the chicken breast is frozen, let it thaw in the refrigerator beforehand to make it easier to slice. Pat the chicken breast dry with a paper towel to absorb any juices. Place the chicken breast on a plastic cutting board and hold it in place with your left or right hand, depending on which is your dominant hand.

Using a sharp chef's knife, slice the chicken breast against the grain into 1/4-inch thick slices. The grain of the chicken breast refers to the direction of the muscle tissue. Cutting against the grain will give you more tender meat. To locate the grain, look for the direction in which the muscle fibres are aligned.

Once you have sliced the chicken breast into uniform slices, turn the knife and slice each slice into strips. Then, cut each strip into cubes. The thinner the initial strips, the smaller the cubes. Ensure that all the cubes are the same size so that they cook evenly. Depending on the recipe, you can vary the thickness of each slice and cube.

Try the 'claw grip' technique

To cut chicken into cubes for a stir fry, you'll want to make sure you're cutting against the grain to keep the meat tender. You'll also want to cut the chicken into uniform shapes and thicknesses so that it cooks evenly.

To do this safely, you can try the claw grip technique. This technique is about keeping your non-knife hand safe and preventing kitchen accidents. To do the claw grip, curl your fingers and thumb into a claw shape, like you're imitating an angry bear. Rest the tips of your fingers on top of the chicken, with your fingertips and thumb perpendicular to the surface of the food, and your fingernails acting as a shield. Your thumb should be on the side. This position helps to keep the food stable while you cut and ensures that your hand is never at risk if the knife slips.

To hold the knife, place your middle finger on the knife bolster and wrap your ring and little fingers around the handle. Then, grasp the sides of the knife with your thumb and forefinger. This grip will give you good control over the knife and ensure that your hand won't slip, even if it's damp.

With your claw grip in place, you can now safely cut your chicken into cubes. First, pat the chicken breasts dry with a paper towel. Then, with a sharp knife, slice the chicken breasts against the grain into 1/4-inch thick slices. Turn the knife and slice each slice into smaller, cubed pieces. You can vary the thickness of each cube depending on your recipe.

Pat dry with a paper towel first

When preparing chicken, it is important to pat it dry with a paper towel before cutting it into cubes. This step helps to absorb any juices or moisture from the chicken's surface, making it easier to handle and ensuring more precise cuts. It also helps to create a crispy exterior when cooking, as excess moisture can prevent the desired browning effect from occurring.

There are a few techniques to effectively pat dry chicken with a paper towel. Firstly, ensure you use a fresh, clean paper towel to avoid any potential contamination. Gently press the paper towel onto the surface of the chicken, absorbing any liquids. You can also try placing the chicken on a wire rack in your fridge, allowing the cold, dry air to remove moisture. Alternatively, you can use other absorbent materials like cloth towels, muslin, or brown paper bags. However, it is important to note that cloth towels may require special handling to prevent food contamination and are not recommended for direct contact with raw meat.

In addition to using paper towels, some chefs suggest placing the chicken in the freezer for about 15 minutes before cutting. This helps to firm up the meat, making it easier to slice into uniform cubes. Once the chicken is patted dry and prepared, you can begin cutting it into cubes.

To cut chicken into cubes, start by placing the chicken breast on a clean, plastic cutting board. Hold it firmly in place with one hand. Using a sharp chef's knife, slice the chicken breast against the grain into thin slices, usually about 1/4-inch thick. Turning the knife perpendicular to these slices, cut each slice into strips, and then into cubes. It is important to cut against the grain to ensure tender meat.

By following these steps and patting the chicken dry first, you will be able to cut the chicken into uniform cubes, ensuring even cooking and tender meat for your stir-fry or other recipes.

Frequently asked questions