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chef andy's technique class: velveting chicken

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

I love a good stir fry, and there are so many good recipes for stir frying any number of ingredients; however, when it comes to chicken, unless you know exactly what you’re doing (and sometimes even when you know what you’re doing), the chicken comes out a bit on the dry side, and sometimes tasting a bit chalky. I HATE it when that happens. The process is simple to perform, and the only thing you have to do is let it sit for about a day. Velveting chicken is not new, but this recipe incorporates a twist, based on one of my favorite Chinese chefs. So, you ready… Let’s get into the kitchen.

yield 3 serving(s)
prep time 2 Hr
cook time 5 Min
method Stove Top

Ingredients For chef andy's technique class: velveting chicken

  • 1 lb
    boneless chicken breast
  • 1 lg
    egg white
  • 1 Tbsp
    rice wine vinegar
  • 1 tsp
    salt, kosher variety
  • VELVETING THE CHICKEN
  • 4 c
    filtered water
  • 3 tsp
    peanut oil

How To Make chef andy's technique class: velveting chicken

  • 1
    Chop the chicken breasts into bite-sized pieces.
  • 2
    In the bowl of a food processor, fitted with an S-blade, or a blender, add the egg white, rice wine, and salt.
  • 3
    Blend on high, until the mixture is smooth and rather thick, about 60 seconds.
  • 4
    Add the chicken to a bowl, and then pour the egg mixture over the chicken.
  • 5
    Toss to thoroughly coat, cover the bowl, and refrigerate for 2 to 3 hours.
  • 6
    Chef's Tip: Stop by the fridge occasionally and give the bowl a twirl.
  • 7
    VELVETING THE CHICKEN
  • 8
    Add the water and peanut oil to a large pot, and bring to a simmer, but not a boil.
  • 9
    Chef’s Note: A simmer is where there are bubbles in the water, but few are actually breaking the surface
  • 10
    Add the chicken and stir in the liquid until they are almost, but not quite cooked through, about 30 to 45 seconds. Do NOT overcook the chicken.
  • 11
    Remove the chicken with a slotted spoon, and then drain on a paper towel.
  • 12
    At this point, you need to begin the stir frying, so make sure you have everything you need to complete your particular dish.
  • 13
    Chef’s Note: What are the Advantages of Velveting Chicken? Velveting chicken prevents it from overcooking and becoming dry. In addition, it also gives the chicken a smooth, velvety texture.
  • 14
    Chef’s Tip: You may have noticed that this method does not incorporate a lot of the ingredients usually seen in a marinade (oyster sauce, soy sauce, etc). Therefore you may have to up your seasoning during the stir fry, to achieve the desired taste.
  • 15
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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