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Velveting Chicken

Ingredients

1. 12-16 ounces boneless skinless chicken breast(or thighs, 340-450g)
2. 2-3 tablespoons water (30-45ml)
3. 2 teaspoons soy sauce (or oyster sauce)
4. 2 teaspoons cornstarch
5. 2 teaspoons vegetable oil

Method 1

1. First, slice your chicken into 1 ½ to 2 inch pieces, about ¼ inch thick.
2. ACROSS THE GRAIN
3. Add the water and soy sauce (or oyster sauce) to the chicken in a medium bowl, and mix until the chicken is well-coated. Set aside for 5-10 minutes. 
4. Add the cornstarch and vegetable oil and mix again until everything’s incorporated and the chicken is uniformly coated.
5. Let the chicken sit for 15 to 20 minutes to marinate.
6. To sear, place your wok over high heat. When it starts to smoke lightly, add a couple tablespoons of vegetable oil to coat the surface of the wok. Add the chicken in one layer, and allow to sear for 20 seconds. Stir-fry until the chicken has turned opaque, and remove from the wok.

Method 2

Ingredients

1. 1 tbsp whisked egg white
2. 2 tsp cornflour
3. 2 tsp sesame oil or rice wine
4. ¼ tsp table salt

Method

1. Mix the ingredients above together until smooth and no lumps – the consistency should be thin. Coat the chicken pieces all over in the batter and leave in the fridge for 30 minutes.
2. Then cook briefly in simmering water or hot oil, separating each piece with chopsticks to stop them sticking together. As soon as the pieces turn opaque, but still raw inside (about 40 seconds), lift out and drain.
3. Add them to your stir fry once your vegetables or noodles are ready and finish cooking in the wok for 3-4 mins until fully cooked all the way through and piping hot.

Method 3

Ingredients

1. 28 ounces (800g) boneless/skinless chicken breast cut into 1 inch cubes
2. 1 tablespoon shaoxing wine or dry sherry
3. 1 tablespoon light soy sauce
4. 2 teaspoons baking soda
5. 1 teaspoon cornstarch / corn flour

Marinate chicken pieces in a mixture of cornstarch, baking soda and Chinese wine (or sherry or rice wine. You can also use vinegar!)

Then you’re going to quickly fry them in hot oil before finishing them off in the stir-fry with other ingredients.

The cornstarch/soy/wine marinade not only provides amazing flavour to the chicken, it acts like a protective coating which seals moisture inside the chicken, creating beautiful golden edges while preventing the chicken from overcooking.