A fundamental Asian cooking technique, velveting, ensures chicken remains incredibly tender and juicy, perfect for stir-fries, soups, and more. It creates a protective coating that locks in moisture and enhances texture.
Velvet Chicken: Tender & Flavorful
A fundamental Asian cooking technique, velveting, ensures chicken remains incredibly tender and juicy, perfect for stir-fries, soups, and more. It creates a protective coating that locks in moisture and enhances texture.
Ingredients
- 1 lb boneless skinless chicken breast or thigh
- 1 ea egg white
- 1 tsp rice vinegar or white vinegar
- 1 tbsp cornstarch
- 0.5 tsp salt
Instructions
- Slice the chicken: Cut boneless, skinless chicken breast or thigh into thin, bite-sized pieces against the grain.
- Prepare the velveting mixture: In a large bowl, whisk together the egg white, rice vinegar (or white vinegar), cornstarch, and salt until the mixture is smooth and lump-free.
- Coat the chicken: Add the sliced chicken to the bowl with the velveting mixture. Mix thoroughly, ensuring every piece of chicken is evenly coated.
- Marinate: Let the chicken rest at room temperature for at least 15-20 minutes. For best results, you can refrigerate it for up to 30 minutes.
- Cook as desired: Use the velveted chicken in your favorite stir-fry, soup, or other recipes. The coating will protect the chicken, keeping it moist and tender during cooking.
Notes
This technique is excellent for chicken breasts or thighs. You can also add a pinch of baking soda for extra tenderness. Marinate for at least 15 minutes, or up to 30 minutes. Perfect for stir-fries, noodle dishes, or even chicken salads.
