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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 For whisking and marinating
  • 1 Whisk For smooth marinade preparation
  • 1 Large Pot For the velveting water bath
  • 1 Wok or Large Skillet For finishing the chicken

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

For optimal tenderness, ensure chicken breast is sliced uniformly thin against the grain. The initial water bath is crucial for par-cooking without browning; avoid overcooking here, as the chicken should still be slightly undercooked internally. Shaking off excess marinade before adding to water prevents cloudiness. When finishing in the wok, ensure it's screaming hot and don't overcrowd the pan to achieve a beautiful sear and prevent steaming. A pinch of baking soda (1/4 tsp per lb) can further enhance tenderness. Consider adding a touch of grated fresh ginger or garlic to the marinade for a subtle aromatic boost, or a drizzle of toasted sesame oil at the very end for depth of flavor.