# Best tool/technique for dicing boneless chicken? **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [May 2, 2021, 4:15am UTC](https://boards.straightdope.com/t/best-tool-technique-for-dicing-boneless-chicken/941200 "2021-05-02T04:15:58Z")\ **Posts on this page:** 7\ **Page:** 1
**Author:** ![Mr\_Downtown](https://avatars.discourse-cdn.com/v4/letter/m/8e8cbc/32.png) [@Mr\_Downtown](https://boards.straightdope.com/u/Mr_Downtown)\ **Post date:** [May 2, 2021, 4:15am UTC](https://boards.straightdope.com/t/best-tool-technique-for-dicing-boneless-chicken/941200/1 "2021-05-02T04:15:58Z")
A couple times a month, I make some form of “stir-fried” curry, and need to dice some 12-14 ounces of boneless chicken thighs. I’m currently using a santoku on a cutting board, more or less cutting the cold chicken into half-inch strips and then turning the board 90 degrees and trying to cut those strips into half-inch lengths. I use the back of the knife to rake the pieces into the skillet. Works OK, but it’s a little tedious, and I wonder if a different tool would be more efficient. A cleaver? Scissors? ---
**Author:** ![Johnny\_Bravo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_bravo/32/493_2.png) [@Johnny\_Bravo](https://boards.straightdope.com/u/Johnny_Bravo)\ **Post date:** [May 2, 2021, 4:23am UTC](https://boards.straightdope.com/t/best-tool-technique-for-dicing-boneless-chicken/941200/2 "2021-05-02T04:23:39Z")
Put it in the freezer (in plastic wrap) for like twenty minutes before cubing. It will be much easier to deal with. ---
**Author:** ![ParallelLines](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/parallellines/32/3575_2.png) [@ParallelLines](https://boards.straightdope.com/u/ParallelLines)\ **Post date:** [May 2, 2021, 5:32am UTC](https://boards.straightdope.com/t/best-tool-technique-for-dicing-boneless-chicken/941200/3 "2021-05-02T05:32:08Z")
J\_B has the right of it, same technique if you’re slicing a cold smoked bacon, or if you’re using a tougher cut of beef (like a london broil) for stir fry. 20 minutes will depend on how cold your freezer is of course, so if it’s like mine, it might be more like 25-30. Alternately, if the knife work is a pain, just buy pre-sliced stir fry/fajita cut meat - just prepare for a bit of sticker shock. On rare occasion, when I was cooking a LOT of similar foods, I broke out my electric carving knife, but I won’t say it was faster (well, it was if you leave out the freezing time). More satisfying, but not faster on the cutting part. ---
**Author:** ![Gatopescado](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gatopescado/32/5711_2.png) [@Gatopescado](https://boards.straightdope.com/u/Gatopescado)\ **Post date:** [May 2, 2021, 6:02am UTC](https://boards.straightdope.com/t/best-tool-technique-for-dicing-boneless-chicken/941200/4 "2021-05-02T06:02:23Z")
Yeah, chicken at near room temp is slimy and hard to cut. Get it cold and make clean cuts. Nice sharp knives. ---
**Author:** ![Staggerlee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/staggerlee/32/3134_2.png) [@Staggerlee](https://boards.straightdope.com/u/Staggerlee)\ **Post date:** [May 2, 2021, 6:24am UTC](https://boards.straightdope.com/t/best-tool-technique-for-dicing-boneless-chicken/941200/5 "2021-05-02T06:24:17Z")
I swear by scissors for raw chicken thighs and other small meats. More control, and I avoid tainting a chopping-board altogether, cutting the cubes/strips straight to their destination. ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [May 2, 2021, 1:59pm UTC](https://boards.straightdope.com/t/best-tool-technique-for-dicing-boneless-chicken/941200/6 "2021-05-02T13:59:12Z")
> [@Staggerlee](#): > > I swear by scissors for raw chicken thighs and other small meats.- This. Bacon for sure, but not just meat. Green onions/scallions, cheese slices that need to be diced up, chopping whole canned tomatoes (right in the can), slicing cherry tomatoes or grapes, herbs, reducing bagged salad greens to bite-sized pieces. Just put the greens in a deep-ish bowl, stick the scissors right down in there, and snip away. I got these for Christmas a few years ago and I’ll bet I use them in the kitchen every single day. [https://www.amazon.com/Wiss-W10TM-Titanium-Coated-Scissor/dp/B00NP5LTYI/ref=sr\_1\_3?dchild=1&keywords=wiss+kitchen+shears&qid=1619963787&s=home-garden&sr=1-3-catcorr](https://www.amazon.com/Wiss-W10TM-Titanium-Coated-Scissor/dp/B00NP5LTYI/ref=sr_1_3?dchild=1&keywords=wiss+kitchen+shears&qid=1619963787&s=home-garden&sr=1-3-catcorr) ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [May 2, 2021, 4:08pm UTC](https://boards.straightdope.com/t/best-tool-technique-for-dicing-boneless-chicken/941200/7 "2021-05-02T16:08:46Z")
> [@Staggerlee](#): > > I swear by scissors for raw chicken thighs > and other small meats. Another vote for scissors. They’re essential for cutting whole wings into flats, drumettes & tips. Eta: I like the few pairs I got from the Asian/Korean housewares store. They’re like $10 and nice & large. Honestly, I keep a pair in the garage for grass trimming around the yard.