Velvet Chicken: Stir-Fry Secret
Master the Chinese velveting technique to achieve incredibly tender and silky chicken, perfect for any stir-fry dish. This method ensures moist, flavorful results every time.
Ingredients
- 1 lb boneless skinless chicken breast or thigh
- 1 tablespoon cornstarch
- 1 large egg white
- 0.5 teaspoon baking soda
- 1 tablespoon Shaoxing wine or dry sherry optional
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil plus extra for blanching
Instructions
- 1. Slice the chicken: Cut boneless, skinless chicken breast or thigh into thin strips or bite-sized pieces against the grain.
- 2. Prepare the marinade: In a bowl, combine the sliced chicken with cornstarch, egg white, baking soda, Shaoxing wine (if using), soy sauce, and 1 tablespoon of vegetable oil. Mix thoroughly until the chicken is evenly coated.
- 3. Marinate: Let the chicken marinate at room temperature for 15-20 minutes, or refrigerate for up to 30 minutes.
- 4. Blanch or quick-fry: Heat about 2-3 cups of vegetable oil in a wok or large pan over medium-high heat until shimmering (around 350-375°F / 175-190°C). Alternatively, you can blanch in boiling water until just cooked through (about 1-2 minutes).
- 5. Cook the chicken: Carefully add the marinated chicken in a single layer to the hot oil (or water), stirring gently to separate the pieces. Cook for 1-2 minutes until the chicken turns opaque and is just cooked through. Do not overcrowd the pan; cook in batches if necessary.
- 6. Drain: Remove the velveted chicken with a slotted spoon and drain on paper towels to remove excess oil.
- 7. Use in stir-fry: Add the velveted chicken to your stir-fry during the final stages of cooking, allowing it to heat through and absorb the sauce without overcooking.
Notes
This technique works wonderfully with other lean meats like pork or beef. For an even quicker process, you can omit the blanching step and add the velveted chicken directly to your stir-fry, cooking until just done. Ensure your oil is hot enough for quick cooking.