Velveting Chicken Breast, Chinese Restaurant Style


50 min

Velveting Chicken Breast, Chinese Restaurant Style

Velveting Chicken Breast, Chinese Restaurant Style Photo 1




50 min


4 persons




4.00 rating-star (57)


Author: Victoria Bailey
Velveting chicken makes it as moist and tender as what's served at the best Chinese restaurants. This is not my technique — I got it online. Don't limit this chicken to just Chinese dishes. The velveted chicken can then be stir-fried with vegetables and sauce or stored for a few hours in the refrigerator before cooking.


  • egg white : 1 piece
  • Chinese rice vinegar : 1 Tbsp
  • cornstarch : 1 Tbsp
  • kosher salt : 1 tsp
  • skinless, boneless chicken breast, thinly sliced : 1 pound
  • water : 8 cups
  • peanut oil : 1 Tbsp

Metric Conversion

Stages of cooking

  1. Whisk together egg white, vinegar, cornstarch, and salt in a large bowl until smooth. Add sliced chicken; mix to coat thoroughly. Cover with plastic wrap and marinate in the refrigerator for 30 minutes.
  2. Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
  3. Remove chicken from the marinade and shake off excess; discard remaining marinade. Add chicken to boiling water and cook until just white on the outside but not completely cooked through, about 1 minute.
  4. Drain chicken and finish cooking in a hot oiled wok or skillet until no longer pink in the center and the juices run clear, or store parboiled chicken in the refrigerator in a sealed container until ready to use, up to a few hours.

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