1. **Prepare Chicken:** Slice boneless, skinless chicken breasts or thighs thinly against the grain into bite-sized pieces. Pat dry with paper towels. 2. **Make Marinade:** In a medium bowl, combine the cornstarch, soy sauce (if using), rice wine (if using), sesame oil (if using), and water. Whisk until a smooth, lump-free paste forms. 3. **Velvet the Chicken:** Add the sliced chicken to the marinade, ensuring each piece is thoroughly coated. Mix well. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator. 4. **Choose Your Cooking Method:** * **Boiling (Blanching):** Bring a pot of water or chicken broth to a gentle boil. Carefully add the marinated chicken pieces, stirring gently to prevent them from sticking. Cook for 1-2 minutes until the chicken turns opaque and is just cooked through. Immediately remove with a slotted spoon and drain well. * **Sautéing (Wok Stir-fry):** Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the marinated chicken in a single layer (cook in 2-3 batches if necessary to avoid overcrowding). Stir-fry for 3-5 minutes until cooked through and lightly golden. Remove the chicken from the wok and set aside. * **Frying (Deep Frying):** Heat 1-2 inches of oil in a deep pot or wok to 350-375°F (175-190°C). Carefully add marinated chicken pieces in batches, ensuring not to overcrowd the pot. Fry for 2-4 minutes until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels. 5. **Serve:** Your velveted chicken is now ready to be used in stir-fries, soups, salads, or any dish requiring tender and juicy chicken. Add it at the end of cooking to maintain its perfect texture.