Velveting Chicken for Smooth, Tender Results Recipe

Introduction

Velveting chicken is a classic Chinese technique that keeps chicken tender and silky in stir-fries. By marinating and briefly cooking the chicken before adding it to your dish, you ensure juicy, flavorful bites every time.

Ingredients

• 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. Step 1: Slice the chicken breast across the grain into 1 1/2 to 2-inch pieces, about ¼-inch thick.
2. Step 2: In a medium bowl, add the water and soy sauce to the chicken, mixing until well-coated. Let it sit for 5 minutes to absorb most of the liquid.
3. Step 3: Add the oil and cornstarch, mixing thoroughly until coated. Marinate for 10–15 minutes.
4. Step 4 (Oil Method): Heat a wok over high heat until it starts to smoke lightly. Add 2 tablespoons vegetable oil, swirling to coat the surface. Add the chicken in one layer and sear for 20 seconds. Stir-fry quickly until the chicken turns opaque, then remove and drain on paper towels.
5. Step 5: Avoid overcooking during velveting as the chicken will cook further in your stir-fry.
6. Step 6 (Water/Blanch Method): Bring water in a wok to a boil. Add chicken and gently stir to prevent clumping. Cook until opaque plus 10 seconds more, then remove from water.
7. Step 7: Similarly, avoid overcooking during the blanching process because the chicken will finish cooking in your stir-fry.

Tips & Variations

• For extra flavor, add a pinch of white pepper or a teaspoon of Shaoxing wine to the marinade.
• Sesame oil in place of vegetable oil gives a richer, nutty aroma.
• You can velvet other proteins like shrimp or pork using the same process.

Storage

Velvetted chicken is best used fresh but can be stored in an airtight container in the refrigerator for up to 24 hours. When reheating, add it gently back to the stir-fry at the end to avoid toughening the meat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do I need to velvet chicken?

Velveting coats the chicken with a protective layer that locks in moisture and prevents it from drying out during cooking, resulting in tender, juicy meat.

Can I skip the velveting step?

While you can cook chicken directly, velveting improves texture and tenderness, especially in quick stir-fry dishes. It’s worth the extra step for better results.

Velveting Chicken for Smooth, Tender Results Recipe

---

★★★★★

4.5 from 501 reviews

• Author: Charlotte
• Total Time: 25 minutes
• Yield: Serves 4

Pin Recipe

Print Recipe

Description

Velveting chicken is a classic Chinese cooking technique that involves marinating and briefly cooking chicken to preserve its tenderness and moisture, resulting in a silky, smooth texture perfect for stir-fries. This recipe outlines two popular velveting methods: oil method and water blanching method, ensuring juicy, tender chicken every time.

---

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 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 the Chicken: Slice the chicken breast across the grain into 1 1/2 to 2-inch pieces, about ¼-inch thick to ensure uniform cooking and tenderness.
2. Marinate with Water and Soy Sauce: In a medium bowl, combine the water and soy sauce, then add the chicken pieces. Mix thoroughly until well coated and let it sit for 5 minutes to allow the marinade to absorb into the meat.
3. Add Oil and Cornstarch: Add the vegetable or sesame oil and cornstarch to the chicken. Mix again until every piece is evenly coated. Let the chicken marinate for an additional 10-15 minutes for maximum velveting effect.
4. Velvet with Oil Method – Heat the Wok: Heat a wok over high heat until it just starts to smoke slightly. Add 2 tablespoons of vegetable oil and swirl to coat the surface evenly.
5. Cook Chicken in Wok: Add the marinated chicken pieces in one layer, searing them for about 20 seconds. Stir-fry quickly until the chicken pieces turn opaque, which usually takes less than a minute. Remove the chicken and place on paper towels to absorb excess oil.
6. Note the Cooking Stage: Avoid overcooking during velveting as the chicken will be cooked again in your final stir-fry dish.
7. Velvet with Water (Blanch) Method: Bring a wok filled with boiling water to a boil. Gently add the chicken pieces, stirring carefully to prevent clumping.
8. Blanch the Chicken: Cook the chicken until it turns opaque, then continue cooking for 10 additional seconds. Remove the chicken immediately to prevent overcooking.
9. Final Remark: In both methods, the chicken remains tender and partially cooked, ready to be used in stir-fries or other preparations.

Notes

• Do not overcook the chicken during the velveting process to maintain tenderness; it will be fully cooked later in the stir-fry.
• Vegetable oil can be substituted with sesame oil for a nuttier flavor.
• Ensure uniform slicing of chicken for even cooking and texture.
• Velveting is a technique to keep proteins moist and tender; use as a preparatory step before stir-frying.

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Category: Protein Preparation
• Method: Stovetop
• Cuisine: Chinese

Keywords: velveting chicken, tender chicken, Chinese cooking technique, stir-fry chicken, chicken marinade, oil velvet, water velvet