Velveting Chicken Chinese Restaurant Tenderise Chicken

Psst! Prepare for unbelievably tender chicken stir-fries; discover the simple velveting secret Chinese restaurants use!

tenderizing chicken technique

Unlock the secret to unbelievably tender chicken, just like your favorite Chinese restaurant!

This simple "velveting" technique will transform your home cooking, making your stir-fries taste even better than takeout.

What Is Velveting?

cooking technique for tenderness

Let's plunge into and talk about velveting chicken, which is a game-changer when aiming for that oh-so-tender restaurant-style chicken at home! Basically, it's a simple technique that tenderizes chicken. I use it to give the meat a deliciously smooth, almost velvety texture.

I think of it as marinating—but really, it's more than that. The main ingredients you'll need are cornstarch, egg white, salt, some sort of liquid, and oil. Different methods use different velveting ingredients to achieve the perfect tenderness.

I'd say to envision each piece of chicken having its own little spa day before hitting the wok! I normally use around one tablespoon of cornstarch, one egg white, ¼ teaspoon of salt, and one tablespoon of oil per pound of chicken.

I tend to mix all of that until my chicken is coated. Let it sit in the fridge for at least 30 minutes, or up to a few hours. Trust me; I can tell you from experience it makes a huge difference!

Why Velvet Chicken?

unique poultry culinary experience

I can vouch that velveting isn't just some fancy trick I picked up—there are real, tangible benefits to it! It's all about getting that chicken super tender, like you'd find in your favorite Chinese takeout dish, and it all comes down to the science.

Think of it like this—you're hitting "reset" on the chicken's texture, making it ready to soak up flavor like a sponge! It's also really quick. Adding ginger to the marinade can impart a subtle warmth to your velveted chicken.

Here's why I think it's a game-changer:

  • It locks in moisture, preventing that dry, chewy chicken we all dread.
  • Velveting provides slight protection from the high heat of the wok.
  • I'm being serious; it makes your chicken taste like restaurant-quality, a taste you have been buying.

Velveting Methods

techniques for tenderizing meat

Now, let's talk about the actual velveting methods – because you've got options, my friend! The most common way? It's the cornstarch slurry. I whisk an egg white with a tablespoon of cornstarch, a pinch of salt, and maybe a teaspoon of oil.

Next, toss your bite-sized chicken pieces in that mixture until they're fully coated. This creates a shield, see? That's what protects the chicken from drying out when you cook it, and it's actually pretty easy to do.

You can also use baking soda! This way's a bit different but super effective if you are in a pinch. A teaspoon of baking soda mixed with a bit of water works wonders! It changes the pH, tenderizing the meat, it is actually a cool science experiment.

Choose your adventure! I like the cornstarch method best, but hey, you do you!

Cooking Velveted Chicken

velveting chicken for tenderness

Once your chicken's all velveted up, it's time to get cooking! Don't overthink it! You've already done the hard part, I promise.

Now, grab your wok – or a large skillet will do – and crank up the heat! We want that thing smoking hot! Add about two tablespoons of your favorite cooking oil; I'm partial to peanut oil myself.

Next, gently slide in your velveted chicken pieces. Don't overcrowd the pan – unless you're feeding a small army, then you might need a bigger wok. We are going to cook the chicken in batches to maintain a crisp texture!

  • Stir-fry the chicken for around 2-3 minutes, until it turns opaque and slightly golden brown.
  • Remember: don't go crazy flipping the pieces – that's how they lose their browning.
  • Remove from the pan and you are ready to eat! It's really that easy to master!

Short Recipe Version

Prep Time: 15 mins

Cook Time: 10 mins

Servings: 2

Ingredients:

  • 1 lb chicken breast, sliced
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp cooking wine
  • 1 egg white
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 2 tbsp oil

Instructions:

  1. Combine sliced chicken with soy sauce, cornstarch, cooking wine, egg white, salt, and white pepper.
  2. Marinate for 15 minutes (minimum).
  3. Heat oil in a wok or pan over medium-high heat.
  4. Add chicken and stir-fry until cooked through (approximately 3-5 minutes).
  5. Remove from heat and serve.

Nutrition Per Serving (Estimated):

  • Calories: 350
  • Protein: 45g
  • Fat: 15g
  • Carbohydrates: 10g