A classic Chinese technique that tenderizes chicken, keeping it incredibly moist and juicy during high-heat cooking like stir-frying. It creates a protective coating that locks in moisture.
Velveting Chicken: Secret to Tender Meat
A classic Chinese technique that tenderizes chicken, keeping it incredibly moist and juicy during high-heat cooking like stir-frying. It creates a protective coating that locks in moisture.
Ingredients
- 1 lb boneless skinless chicken breast or thigh
- 1 tbsp cornstarch
- 1 tbsp oil (vegetable or neutral)
- 1 tbsp soy sauce (or rice wine
- 0.5 tsp sugar (optional
Instructions
- Slice chicken against the grain into desired pieces (e.g., thin slices or 1-inch cubes).
- In a bowl, combine the sliced chicken with cornstarch, oil, and your chosen flavor agent (soy sauce, rice wine, or oyster sauce). Add optional sugar.
- Mix thoroughly until every piece of chicken is evenly coated. The mixture should form a thin, slightly tacky layer on the chicken.
- Cover the bowl and refrigerate for at least 15-30 minutes, or up to an hour. This allows the chicken to absorb the flavors and the cornstarch to fully hydrate, enhancing the tenderizing effect.
- Your velveted chicken is now ready to be added to stir-fries, soups, or other high-heat cooking applications.
Notes
Velveted chicken is ideal for stir-fries, but can also be shallow-fried or added to soups. For best results, allow the chicken to marinate for at least 15-30 minutes after velveting. Adjust flavor agents like soy sauce or rice wine based on your recipe. Calorie count for velveting alone is negligible; total calories will depend on the final dish.
