This simple velveting technique ensures your chicken pieces remain incredibly tender and juicy in any stir-fry, mimicking the texture found in professional Chinese restaurants.
Velvet Chicken for Stir-fry
This simple velveting technique ensures your chicken pieces remain incredibly tender and juicy in any stir-fry, mimicking the texture found in professional Chinese restaurants.
Ingredients
- 450 gram boneless skinless chicken breast or thighs
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce optional
- 1 tablespoon water
- 1.5 tablespoon cornstarch
- 1 tablespoon vegetable oil or other neutral oil
Instructions
- Cut the chicken: Slice the chicken breast or thighs against the grain into uniform 1-inch pieces.
- Combine marinade: In a medium bowl, combine the soy sauce, oyster sauce (if using), and water. Mix well.
- Add cornstarch: Stir in the cornstarch until there are no lumps and it forms a smooth slurry.
- Marinate chicken: Add the chicken pieces to the marinade, ensuring each piece is well coated.
- Add oil: Drizzle the vegetable oil over the marinated chicken and mix again. The oil helps to prevent the chicken from sticking together and locks in moisture.
- Rest: Let the chicken marinate at room temperature for 15 minutes, or refrigerate for up to 1 hour.
- Ready for stir-fry: The chicken is now ready to be added to your favorite stir-fry recipe. Cook quickly over high heat until just cooked through.
Notes
For best results, allow the chicken to marinate for at least 15-30 minutes, or even up to an hour in the refrigerator. You can also add a pinch of baking soda (about 1/4 teaspoon per pound of chicken) to enhance tenderness, but rinse thoroughly before stir-frying if using baking soda. This technique works wonderfully with both chicken breast and thighs. Ensure chicken pieces are uniform for even cooking. Cook quickly over high heat to prevent overcooking and maintain tenderness.
