A classic Chinese technique that ensures chicken is incredibly tender, moist, and silky, perfect for stir-fries, noodle dishes, and more. This method prevents the chicken from drying out during cooking, giving it a restaurant-quality texture.
Velveting Chicken: Restaurant Secret
A classic Chinese technique that ensures chicken is incredibly tender, moist, and silky, perfect for stir-fries, noodle dishes, and more. This method prevents the chicken from drying out during cooking, giving it a restaurant-quality texture.
Ingredients
- 1 lb boneless skinless chicken breast
- 1/2 tsp baking soda optional for extra tenderizing
- 2 tbsp cornstarch
- 1 large egg white
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp sesame oil
- 2 tbsp water or chicken broth
- 2 tbsp vegetable oil for cooking
Instructions
- Slice the chicken: Cut boneless, skinless chicken breast against the grain into thin 1/4-inch slices or bite-sized pieces. Pat dry with paper towels.
- Optional Baking Soda Tenderization: In a medium bowl, combine the sliced chicken with baking soda (if using). Mix well and let sit for 10-15 minutes. *Important:* If using baking soda, rinse the chicken thoroughly under cold running water to remove all baking soda, then pat very dry with paper towels. Return chicken to a clean bowl.
- Prepare the Velveting Marinade: To the bowl with the chicken, add cornstarch, egg white, soy sauce, Shaoxing wine, sesame oil, and water or broth. Mix thoroughly until the chicken is well coated and the marinade is mostly absorbed.
- Marinate: Let the chicken marinate for at least 20-30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor and tenderization.
- Cook the Chicken: Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if needed). Stir-fry for 1-3 minutes until just cooked through and opaque on the outside but still very tender. Do not overcook, as this will toughen the chicken.
- Remove and Use: Remove the velveted chicken from the pan and set aside. It's now ready to be added back into your stir-fry, soup, or other dish during the final stages of cooking.
Notes
For best results, do not overcrowd the pan when cooking the chicken; cook in batches if necessary. Velveted chicken is best used immediately in your main dish. You can substitute chicken breast with boneless, skinless chicken thighs or even thinly sliced beef or pork.
