Velveted Chicken for Stir-Fry
Velveting is an essential Chinese cooking technique used to prepare proteins for stir-fries like chicken and broccoli. Coating thinly sliced chicken in egg whites, cornstarch, salt, and baking soda tenderizes the meat, giving it a signature silky, slippery, and bouncy texture.
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🍳 Cooking Flow
Place sliced chicken strips into a bowl with egg whites. → Add kosher salt, cornstarch, and baking soda. → Massage and mix thoroughly by hand until evenly coated and tenderized.
Cooking Steps
Brief Cooking Order
Place sliced chicken strips into a bowl with egg whites. → Add kosher salt, cornstarch, and baking soda. → Massage and mix thoroughly by hand until evenly coated and tenderized.
Introduction
Velveting is an essential Chinese cooking technique used to prepare proteins for stir-fries like chicken and broccoli. Coating thinly sliced chicken in egg whites, cornstarch, salt, and baking soda tenderizes the meat, giving it a signature silky, slippery, and bouncy texture.
Step 1
Prepare thinly sliced chicken strips and egg whites in a mixing bowl.
Step 2
Add a little kosher salt, cornstarch, and baking soda to the chicken.
Step 3
Mix thoroughly by hand until the chicken is evenly coated and the marinade is fully emulsified.
Step 4
Verify the chicken has attained a slippery and bouncy texture, ready to be cooked in stir-fry dishes.
Ingredients List
Important Notes
Baking soda introduces alkalinity, which breaks down the meat fibers and tenderizes the chicken.
Egg whites and cornstarch create a protective coating that seals in moisture during high-heat stir-frying.
Ensure the mixture is thoroughly worked into the meat by hand until smooth and glossy.
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