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Velveting Chicken Breast, Chinese Restaurant Style

Velveting chicken makes it as moist and tender as what's served at the best Chinese restaurants. This is not my technique — I got it online. Don't limit this chicken to just Chinese dishes. The velveted chicken can then be stir-fried with vegetables and sauce or stored for a few hours in the refrigerator before cooking.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine Chinese
Servings 4 people
Calories 714 kcal

Equipment

  • 1 Large Bowl
  • 1 Whisk
  • 1 Large Pot
  • 1 Slotted Spoon for draining chicken
  • 1 Wok or Skillet for finishing cooking

Ingredients
  

Main

  • 1 large egg white
  • 1 tablespoon Chinese rice vinegar
  • 1 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • 1 pound skinless boneless chicken breast, thinly sliced
  • 8 cups water
  • 1 tablespoon peanut oil

Instructions
 

  • Whisk together egg white, vinegar, cornstarch, and salt in a large bowl until smooth. Add sliced chicken; mix to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
  • Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
  • Remove chicken from the marinade and shake off excess; discard remaining marinade. Add chicken to boiling water and cook until just white on the outside but not completely cooked through, about 1 minute.
  • Drain chicken and finish cooking in a hot oiled wok or skillet until no longer pink in the center and the juices run clear, or store parboiled chicken in the refrigerator in a sealed container until ready to use, up to a few hours.

Notes

Achieving the signature 'velvet' texture relies on precise execution. Ensure your chicken is sliced uniformly thin, ideally against the grain, to promote even cooking and tenderness. The cornstarch in the marinade is crucial; it forms a protective coating that keeps the chicken moist. When blanching, the water should be at a gentle simmer, not a vigorous boil, to prevent overcooking and toughening the chicken. Cook just until the exterior is opaque—about a minute. The peanut oil in the poaching liquid not only adds a subtle flavor but also helps separate the chicken pieces, preventing them from clumping. This par-cooking method is excellent for meal prep, allowing for quick stir-fries or other dishes later. For an extra boost in tenderness, some chefs include a pinch of baking soda in the marinade, though this recipe achieves excellent results without it.