How to Velvet Chicken for Stir-Fry
Tough, dry chicken is usually the result of overcooking during a stir-fry. By prepping the protein this way, you gain a professional texture that stays soft against the crispness of your vegetables.
Consistency is your main objective
Slice your chicken against the grain and aim for uniform strips, roughly a quarter-inch thick, to ensure they cook evenly. Have your marinade mixed and ready before you start cutting the meat.
- Mixing bowl
- Wok or large skillet
- Spider strainer or slotted spoon
What goes in.
- 1 lbchicken breast, sliced into thin strips
- 1 tbspcornstarch
- 1egg white
- 1 tbspShaoxing wine or dry sherry
- 1 tspneutral oil
- 1/2 tspsalt
The Starch-Protein Bind
The cornstarch and egg white create a slurry that clings to the surface of the chicken. Do not skip the rest time, as this allows the starch to hydrate and properly adhere to the protein.
The method.
Mix the marinade
Whisk the cornstarch, egg white, wine, oil, and salt in a bowl until the mixture is uniform and slightly frothy.
Coat the meat
Toss the chicken strips into the bowl. Massage the mixture into the meat until it looks like a thick, glossy coat. Let it sit for 20 minutes.
The primary cook
Heat three inches of oil in a wok to medium-low heat. Add the chicken in small batches. Cook for 60 to 90 seconds until the exterior turns opaque and firm but the center is still just barely undercooked.
Drain and finish
Remove the chicken immediately using a spider strainer. Set aside on a paper towel. Incorporate the chicken into your hot stir-fry during the final minute of cooking.
Other turns to take.
The Water-Blanch Method
Instead of oil, bring a pot of water to a gentle simmer with a splash of oil. Poach the chicken for 1 minute until white. This yields a cleaner finish for lighter sauces.
When it doesn't go to plan.
Make sure the oil isn't smoking hot for the initial cook, or the cornstarch will burn before the meat is set.
Pat the chicken dry before marinating if it feels watery after slicing.
If you are short on time, 10 minutes of marinating is better than none, but 20 is the target for the best texture.
The ones that keep coming up.
Can I use chicken thighs?
Yes, but they take slightly longer to cook than breast meat and have a naturally higher fat content.
Do I have to use the egg white?
It helps with the silky texture, but if you must omit it, add a splash of soy sauce or water to keep the cornstarch from becoming too tacky.
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