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Velveting Chicken Recipe

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5 from 86 reviews

Velveting chicken is a classic Chinese technique that results in tender, silky chicken pieces perfect for stir-fries. This method involves a marinade of soy sauce, water, oil, and cornstarch to coat the chicken, followed by a quick sear in oil or blanching in boiling water to lock in moisture and prevent toughness during final cooking.

Ingredients

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Chicken and Marinade

  • 1 lb chicken breast (boneless, skinless)
  • 3 tablespoons water
  • 2 teaspoons soy sauce
  • 2 teaspoons vegetable oil (or sesame oil)
  • 2 1/2 teaspoons cornstarch

Instructions

  1. Slice the Chicken: Slice chicken breast across the grain into 1 1/2 to 2-inch pieces, about ¼-inch thick to ensure even cooking and tenderness.
  2. Marinate with Water and Soy Sauce: In a medium bowl, add the water and soy sauce to the chicken, mixing until the chicken is well-coated. Set aside for 5 minutes to allow the liquid to absorb into the chicken.
  3. Add Oil and Cornstarch: Incorporate the vegetable or sesame oil and cornstarch into the chicken mixture. Mix until everything is fully coated. Let it marinate an additional 10-15 minutes to develop the velveting texture.
  4. Velveting – Oil Method: Heat a wok over high heat until it just begins to smoke. Add 2 tablespoons of vegetable oil and swirl to coat the wok’s surface. Add the chicken pieces in one layer and sear for 20 seconds, then stir-fry quickly until the chicken turns opaque. Remove the chicken and place it on a paper towel-lined plate. Be careful not to overcook as the chicken will be cooked again later in your dish.
  5. Velveting – Water (Blanching) Method: Alternatively, bring a wok full of boiling water to a boil. Add the chicken pieces while gently stirring to prevent clumping. When the chicken turns opaque, blanch for an extra 10 seconds before removing from the wok. Avoid overcooking since the chicken will be cooked further in your stir-fry dish.

Notes

  • Velveting chicken helps lock in moisture and creates a tender texture, ideal for stir-fries.
  • You can choose between oil or water blanching methods depending on your preference and recipe requirements.
  • Do not fully cook the chicken during velveting; it only needs to be partially cooked to maintain tenderness during the final stir-fry.
  • Slicing chicken across the grain and thinly ensures optimal tenderness.
  • Use a well-seasoned wok or non-stick pan for best results with the oil method.

Keywords: velveting chicken, Chinese cooking, tender chicken, stir-fry chicken, Chinese cooking technique

Find it online: https://jedentaglecker.com/velveting-chicken-recipe/