Velveting is a Chinese technique that transforms dry chicken breast into tender, juicy protein by coating it in a cornflour and egg white marinade before cooking. This method locks in moisture and creates a silky texture perfect for stir-fries.
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Slice the chicken breast into thin, bite-sized pieces.
Place the sliced chicken in a bowl and add 100ml of water. Massage the chicken with your hands until all the water is fully absorbed. This step rehydrates the meat.
Add the lemon juice, light soy sauce, and half an egg white to the chicken. Massage again to combine all the ingredients thoroughly.
Sprinkle the cornflour over the chicken and mix until each piece is lightly coated.
Pour the vegetable oil over the top of the chicken to seal in the moisture. Do not mix it in.
Cover the bowl and let the chicken marinate in the fridge for at least 20 minutes.
To cook, heat a pan with oil and pan-fry the marinated chicken for 3-5 minutes, or until cooked through.
For the stir-fry, remove the chicken from the pan. Add the chopped spring onions and sliced red pepper and stir-fry for a minute until slightly softened.
Return the cooked chicken to the pan with the vegetables. Add a splash of light soy sauce to season the dish.
Toss everything together to combine, then serve immediately.
Store leftover velveted stir-fry in an airtight container for up to 3 days; reheat gently in a wok over medium heat with a splash of water to restore texture.
wok or large skillet · cutting board and knife
Velveting coats chicken in a protective layer of cornflour and egg white that seals in moisture during cooking, preventing the protein from drying out. The alkaline marinade also tenderizes the meat fibers.
Yes, you can marinate the chicken for up to 4 hours in the refrigerator. For best results, cook within 2 hours of marinating to avoid the coating breaking down.
Heat your wok or pan to medium-high (around 350°F/175°C) before adding oiled chicken. This allows the coating to set quickly without browning the exterior too fast.
Yes, cornstarch and cornflour are the same ingredient and will produce identical results in the velveting marinade.
Egg white is a natural binder that creates the protective coating and adds protein to seal in the chicken's moisture during the cooking process.
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