Velvet Chicken
How to prepare juicy and tender chicken pieces for your stir-fry
Servings: 4
Equipment
- Medium Mixing Bowl
- Small Mixing bowl
Ingredients
- 1 pound boneless and skinless chicken pieces Thighs or Breasts
- 1/2 tsp salt
- 1 tbsp dry sherry
- 1 egg white
- 1 tbsp cornstarch
- 1 tbsp oil
Velveting in Oil
- 2 cups oil
Instructions
Seasoning The Chicken
- Cut Chicken into 1" cubes, making each piece as uniform as possible.
- Place the chicken in a bowl and add salt and sherry. Stir to combine.
- In a small bowl, beat the egg white until the gel breaks.
- Add the beaten egg white to the chicken and sprinkle in the cornstarch. Mix well.
- Finally, add the tablespoon of oil and refrigerate the chicken for at least 30 minutes to allow the coating to adhere.
Velveting in Water
- Bring 1 quart of water to a boil in a medium pot and add 1 tablespoon of oil to the boiling water.
- Reduce the heat to maintain a gentle simmer.
- Add the chicken to the pot and stir gently to separate the pieces.
- Stir until the coating turns white, approximately 35-45 seconds.
- Immediately pour the chicken into a strainer to drain. The chicken will still be pink inside, as it will finish cooking during the stir-fry.
Velveting in Oil
- Heat a wok or skillet over high heat until very hot.
- Reduce the heat to medium and add 2 cups of oil. Heat the oil for about 40 seconds until warm but not too hot.
- Give the coated chicken a quick and gentle stir, then add the chicken pieces to the hot oil. Stir to separate the chicken pieces and ensure they are evenly coated with the oil.
- Lower the heat if the chicken starts sizzling too much.
- When the chicken turns white, which takes around 30 to 45 seconds, immediately pour both the chicken and oil into a strainer, reserving the oil.