Learn the classic Chinese cooking technique of velveting to achieve incredibly tender, moist, and silky chicken, just like you find in your favorite Chinese restaurants. This method uses a cornstarch and egg white coating to protect the meat’s moisture during cooking.
Velvet Chicken: Restaurant Secret
Learn the classic Chinese cooking technique of velveting to achieve incredibly tender, moist, and silky chicken, just like you find in your favorite Chinese restaurants. This method uses a cornstarch and egg white coating to protect the meat's moisture during cooking.
Ingredients
- 1 pound ounce boneless skinless chicken breast or thigh
- 1 tablespoon cornstarch
- 1 large egg white optional
- 1 teaspoon rice wine or water
- Pinch teaspoon salt
- Pinch teaspoon black pepper
- 1 tablespoon vegetable oil plus more for velveting if oil blanching
Instructions
- Slice chicken thinly against the grain into uniform pieces.
- In a bowl, combine cornstarch, egg white (if using), rice wine or water, salt, pepper, and 1 tablespoon vegetable oil. Mix well.
- Add sliced chicken to the marinade, ensuring all pieces are evenly coated. Let marinate for 15-30 minutes at room temperature.
- For Water Blanching: Bring a pot of water or broth to a gentle simmer (not a rolling boil). Add chicken in batches, stirring to separate pieces. Cook for 30-60 seconds until just opaque. Immediately remove with a slotted spoon and drain well.
- For Oil Blanching: Heat 1-2 inches of vegetable oil in a wok or deep skillet to 300-325°F (150-160°C). Add chicken in batches, stirring to prevent sticking. Cook for 30-60 seconds until lightly colored. Remove with a slotted spoon and drain well.
- Once velveted, the chicken is ready to be added to your stir-fries, soups, or other dishes to finish cooking.
Notes
For best results, slice chicken thinly and uniformly. Do not overcrowd the pot or wok during velveting; work in batches if necessary. Ensure the water or oil is not boiling vigorously to avoid overcooking. Velveting also works wonders for pork or shrimp, adjusting marinating times slightly.
