0 minutes
Discover the secret to achieving restaurant-style, melt-in-your-mouth chicken for your stir-fries with this velveting technique. This preparation method ensures each bite of chicken is succulent and tender.
0.25 fluid ounces
0.25 fluid ounces
0.25 fluid ounces
Boneless, Skinless Chicken Breasts, trimmed and cut into bite-sized pieces
0 lb
tablespoons
tablespoons
Unbleached All-Purpose Flour
tablespoons
1. Marinade Prep
In a medium mixing bowl, whisk together the soy sauce, dry sherry, and water until fully combined. Submerge the chicken pieces into the marinade, ensuring they are well coated. Break up any clumps for even marination. Cover the bowl with plastic wrap and refrigerate. Let the chicken marinate for at least 20 minutes, or for up to 1 hour for deeper flavor infusion.
2. Velveting Mixture
In a separate medium bowl, blend the toasted sesame oil, cornstarch, and all-purpose flour until you achieve a smooth, homogenous paste. Once the chicken has marinated, drain it through a strainer and press gently to remove excess liquid. Toss the chicken in the cornstarch and flour mixture, coating each piece evenly. The chicken is now velveted and ready to be cooked according to your chosen stir-fry recipe.
Use organic, free-range chicken, high-quality sherry, and good soy sauce for the best flavor and texture.
Whisk egg white until frothy for the marinade and allow the chicken to marinate for at least 30 minutes to ensure tenderness.
Adjust the salty and sweet elements of soy sauce and sherry as you cook for a harmonious flavor profile.
Use ginger, garlic, and green onions judiciously, adding them at the right time to complement the chicken without overpowering.
Gently poach the chicken in the velveting liquid until just cooked through to retain tenderness.
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