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.

 

Here’s how to velvet chicken exactly like Chinese restaurants so it stays tender, juicy, and silky even after stir-frying. 🍜🔥

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✅ Velveting Chicken Breast — Chinese Restaurant Technique

Ingredients

• 250–500 g chicken breast, thinly sliced against the grain

• 1 tsp salt

• ½ tsp white pepper (optional)

• 1 tbsp Shaoxing wine (optional but recommended)

• 1 tbsp egg white OR 1 tbsp water (for a lighter version)

• 1.5 tbsp cornstarch

• 1 tbsp neutral oil (e.g., peanut, canola)

• ½ tsp baking soda (optional for extra tenderness — powerful)

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🥣 Marinade (Velveting Mixture)

Mix together:

• Salt

• White pepper

• Shaoxing wine

• Egg white (or water)

• Cornstarch

• Baking soda (if using)

This should coat chicken in a light, sticky slurry — not watery.

Add the chicken and mix until coated.
Let it rest 20–30 minutes.

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🧑‍🍳 Cooking Methods

Chinese restaurants use 3 possible velveting techniques:

Method 1 — Oil Blanching (most authentic)

1. Heat oil to 160–170°C (320–340°F) — not too hot.

2. Slide coated chicken pieces in.

3. Stir gently for 30–45 seconds — chicken should NOT brown.

4. Remove immediately and drain.

5. Finish cooking in your stir-fry sauce later (1–2 minutes).

✅ Best texture: silky, restaurant-quality
❌ Uses more oil

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Method 2 — Water Blanching / Poaching (less oil)

1. Bring water to a boil, then reduce to bare simmer (no big bubbles).

2. Add 1 tsp oil + pinch of salt to water.

3. Poach chicken pieces 30–60 seconds until turning opaque.

4. Remove and drain.

✅ Healthier, easier cleanup
✅ Still tender and silky

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Method 3 — Stir-fry Velveting (simplest home method)

1. Heat 1–2 tbsp oil in wok.

2. Add chicken on medium heat, not high.

3. Fry until just opaque — don’t brown.

4. Remove; add back later with sauce/veggies.

✅ Quick, low-waste
Still great texture (though slightly less silky)

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🔑 Key Tips for Success

Tip	Why it matters
Slice chicken across the grain	Prevents toughness
Keep the heat moderate in first cook	Prevents browning & toughness
Don’t skip cornstarch	Forms protective coating
Rinse if using baking soda	Removes metallic taste
Add chicken back in only at the end	Avoids overcooking

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🥡 Suggested Stir-fry Add-Ons

• Broccoli & garlic

• Bell peppers, snow peas

• Ginger & spring onions

• Oyster sauce + soy sauce + a dash of sugar

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Bonus: Basic Velvet Chicken Stir-fry Sauce

Mix:

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp sugar

• 2 tbsp chicken broth or water

• 1 tsp cornstarch

Add sauce at end, toss until glossy!

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If you want, I can:
✅ Give you a printable recipe card
✅ Show variations for Honey Garlic, Kung Pao, or Black Bean sauce
✅ Convert it to a step-by-step with photos

Which would you like?

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