Velvet Chicken: Tender & Juicy Stir-Fries
This Chinese cooking technique tenderizes chicken pieces, ensuring they remain moist and juicy when stir-fried or cooked at high heat. It's a simple process using cornstarch, oil, and a flavor agent.
Ingredients
- 1 lb boneless skinless chicken breast or thighs
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp Shaoxing rice wine or dry sherry
- 1 tsp sesame oil
- 1 tsp vegetable oil optional
Instructions
- Cut chicken into uniform bite-sized pieces.
- In a medium bowl, combine the chicken pieces with cornstarch, soy sauce, and Shaoxing rice wine. Mix thoroughly to ensure every piece is coated.
- Stir in the sesame oil.
- Let the chicken marinate at room temperature for at least 20-30 minutes. For best results, you can refrigerate for up to 1 hour.
- Just before cooking, you can optionally drizzle with an additional teaspoon of vegetable oil and mix again, which helps prevent sticking during stir-frying.
Notes
Use boneless, skinless chicken breast or thighs. Marinating for at least 20-30 minutes is ideal, but longer can enhance flavor and tenderness. Can be adapted for other meats like pork or beef. Calories are an estimate for 8oz of chicken with coating.