Velveted chicken is a Chinese cooking technique that creates incredibly tender, silky chicken by coating it in a mixture of egg white and cornstarch before a brief water bath. This method prevents the chicken from drying out during stir-frying, resulting in restaurant-quality texture and juiciness.
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In a medium bowl, combine the egg white, soy sauce, mirin, cornstarch, and salt. Whisk until smooth to create the velveting marinade.
Add the thinly sliced chicken to the marinade and stir until every piece is fully coated.
Bring a large pot of water to a rolling boil.
Carefully add the marinated chicken to the boiling water. Stir gently to separate the pieces and cook for about 30-45 seconds, just until the outside of the chicken turns white.
Using a spider strainer, immediately remove the chicken from the pot and place it on a wire rack to drain completely.
Heat a wok over high heat. Add the sliced onions and stir-fry briefly, then add the drained, velveted chicken.
Add the oyster sauce and toss everything together, stir-frying until the chicken is cooked through and coated in the sauce.
Plate the chicken and garnish with optional chopped chives before serving.
Store cooked stir-fry in an airtight container for up to 3 days; reheat gently on the stovetop or microwave to avoid toughening the velveted chicken.
Velveting is a Chinese technique where chicken is coated in egg white and cornstarch, then briefly blanched in water or oil. This creates a protective coating that keeps the chicken tender and moist during cooking.
Yes, thighs will work and are naturally more forgiving, though they won't need velveting to stay juicy. Adjust cooking time slightly as they're thicker.
Water blanching works well for this recipe. You can also shallow-fry in oil at 280°F for a similar result, though water is faster and less oil-heavy.
Store cooked velveted chicken in an airtight container for up to 3 days. Reheat gently in a pan or microwave to avoid overcooking the delicate meat.
Substitute mirin with honey or sugar in equal measure. Mirin adds slight sweetness and depth, but honey is a close substitute for flavor.
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