Velveting Chicken
What is velveting chicken? This guide has the answer! Velveting is a cooking technique often used on chicken or seafood before stir-frying.
- Prep time
- 20 min
- Cook time
- 2 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 lb chicken breast (boneless skinless)
- 3 tablespoons water
- 2 teaspoons soy sauce
- 2 teaspoons vegetable oil (or sesame oil)
- 2 1/2 teaspoons cornstarch
Instructions
- 1
Slice chicken breast across the grain into 1 1/2 to 2-inch pieces, about ¼-inch thick.
- 2
In a medium bowl add the water and soy sauce to the chicken, mixing until the chicken is well-coated. Set aside for 5 minutes for most of the liquid to absorb into the chicken.
- 3
Add the oil and cornstarch, mixing again until everything is thoroughly coated. Let the chicken marinate for 10-15 minutes.
- 4
Heat your wok over high heat. When it starts to smoke lightly, add 2 tablespoons of vegetable oil to coat the surface of the wok, swirl around to coat. Add the chicken pieces in one layer, and sear for 20 seconds. Stir-fry quickly until the chicken turns opaque, and remove from the wok. Set aside on paper towel lined plate.
- 5
Avoid overcooking it during the velveting process, you will be cooking the chicken again in your stir-fry.
- 6
To blanch, add the chicken to a wok filled with boiling water, gently stir so it doesn’t clump together. When chicken turns opaque, cook for an additional 10 seconds and remove from wok.
- 7
Avoid overcooking it during the velveting process, you will be cooking the chicken again in your stir-fry.