Description

Velveting chicken is a classic Chinese cooking technique that tenderizes and preserves moisture in chicken breast, resulting in a silky, tender texture perfect for stir-fries. This recipe provides two methods—using oil or water—to velvet chicken quickly and effectively, ensuring juicy, flavorful pieces that remain moist even after further cooking.

Ingredients

Scale

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

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Instructions

Slice the Chicken: Slice the chicken breast across the grain into 1 1/2 to 2-inch pieces, about ¼-inch thick to allow even cooking and tender texture.
Initial Marinade: In a medium bowl, add the water and soy sauce to the chicken, mixing until the chicken is well-coated. Let it sit for 5 minutes so the chicken absorbs most of the liquid, enhancing flavor and moisture retention.
Second Marinade: Add the vegetable or sesame oil and the cornstarch to the chicken, mixing thoroughly to coat evenly. Marinate for an additional 10-15 minutes to allow the velveting mixture to penetrate the meat.
Velveting with Oil: Heat a wok over high heat until it starts to smoke lightly. Add 2 tablespoons of vegetable oil to coat the wok’s surface and swirl to spread the oil evenly. Add the chicken pieces in a single layer and sear for 20 seconds. Stir-fry quickly until the chicken turns opaque, then remove from the wok and drain on a paper towel-lined plate. Be careful not to overcook as the chicken will be cooked again later.
Velveting with Water (Blanching): Alternatively, bring a wok filled with water to a boil. Add the chicken pieces and stir gently to prevent clumping. Once the chicken turns opaque, cook for an additional 10 seconds, then remove immediately. Avoid overcooking as the chicken will undergo further cooking in your final stir-fry.

Notes

Do not overcook the chicken during the velveting process; it will be fully cooked later in your stir-fry or main dish.
Velveting results in tender, juicy chicken that is ideal for stir-fry dishes.
Using cornstarch is key for the smooth texture associated with velveting.
Both oil and water velveting are effective; choose based on preference or recipe requirements.
Use high heat for oil velveting to quickly sear chicken without drying it out.