Velvet Chicken Perfection
This traditional Chinese technique transforms chicken into incredibly tender and silky pieces, perfect for stir-fries and other flavorful dishes.
Ingredients
- 1 pound boneless skinless chicken breast or thigh
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil (optional)
- 1/4 teaspoon white pepper
- 1 pinch salt
- 2 cups water or neutral oil for blanching
Instructions
- Slice the chicken thinly against the grain into bite-sized pieces.
- In a medium bowl, combine the sliced chicken, cornstarch, soy sauce, sesame oil (if using), egg white, white pepper, and salt. Mix thoroughly to ensure each piece of chicken is well coated. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
- For oil blanching: Heat 2 cups of neutral oil (like vegetable or canola) in a wok or large pot over medium-high heat until it reaches about 300-325°F (150-160°C). Carefully add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Stir gently to separate the pieces. Cook for 1-2 minutes until the chicken turns opaque and appears "velveted" but is not yet fully cooked through. Remove with a slotted spoon and drain excess oil.
- For water blanching: Bring 2 cups of water to a rolling boil in a pot. Add the marinated chicken, stirring gently to separate the pieces. Cook for 1-2 minutes until the chicken turns opaque and appears velveted. Drain thoroughly.
- The velveted chicken is now ready to be added to your stir-fries, soups, or other recipes for its final cooking.
Notes
This velveted chicken is best used immediately in stir-fries, soups, or other quick-cooking dishes. For a healthier option, blanch in boiling water instead of oil. You can velvet other meats like pork or beef using a similar method.