Velvet Chicken: The Tender Stir-Fry Secret
A classic Chinese technique to ensure incredibly tender and succulent chicken in stir-fries and other dishes, using a simple marinade for a silky texture.
Ingredients
- 1 lb boneless skinless chicken breast or thigh
- 1 tsp baking soda
- 1-2 tbsp water or Shaoxing wine optional for initial mix
- 1-2 tbsp cornstarch
- 1 tsp soy sauce optional for flavor
- 1 unit egg white optional for extra silkiness
- 1 tbsp neutral oil e.g.
Instructions
- Cut chicken into uniform, bite-sized pieces.
- In a bowl, toss chicken with baking soda and water/Shaoxing wine until evenly coated. Let stand for 15-30 minutes.
- Rinse chicken thoroughly under cold running water for several minutes, rubbing pieces to remove all baking soda. This is crucial to prevent a soapy taste.
- Pat chicken very dry with paper towels.
- In a clean bowl, combine the rinsed chicken with cornstarch, soy sauce (if using), and egg white (if using). Mix well to coat every piece.
- Add the neutral oil and toss again until chicken is well coated.
- Marinate in the refrigerator for at least 15-30 minutes (optional, but recommended for best flavor and texture).
- Chicken is now ready to be cooked in your favorite stir-fry or other dish. Cook quickly in hot oil until just done.
Notes
This technique works wonderfully with chicken breast or thigh, as well as beef and shrimp. For best results, cook velveted chicken separately in a hot wok until just done, then set aside and add back to your stir-fry at the end to prevent overcooking. The oil in the final marinade step helps prevent sticking. Adjust baking soda amount slightly based on chicken quantity; roughly 1 tsp per pound.