Velvet Chicken: Tenderize Like a Pro
A foundational Chinese cooking technique that coats chicken pieces in a simple marinade to protect them from high heat, ensuring they remain incredibly tender and juicy for stir-fries and other dishes.
Ingredients
- 1 lb boneless skinless chicken breast or thighs
- 1 tbsp cornstarch
- 1 tsp soy sauce or oyster sauce
- 1 tsp Shaoxing wine or dry sherry (optional)
- 0.5 tsp sesame oil (optional)
- 1 tbsp vegetable oil for coating
Instructions
- Pat chicken pieces dry with paper towels.
- In a medium bowl, combine cornstarch, soy sauce (or oyster sauce), Shaoxing wine (if using), and sesame oil (if using). Mix well.
- Add the chicken pieces to the bowl and toss to coat thoroughly with the marinade.
- Stir in the vegetable oil last, ensuring each piece is lightly coated. This helps prevent sticking and adds tenderness.
- Let the chicken marinate for at least 10-15 minutes at room temperature, or up to 30 minutes in the refrigerator. Use in your favorite stir-fry or other recipes.
Notes
This technique works well with chicken breast or thighs. Adjust flavor agents (soy sauce, rice wine) to suit your dish. For best results, let the chicken rest for at least 10-15 minutes after coating. You can also par-blanch the chicken in water or oil for 30-60 seconds before stir-frying for even better results.