For an even more tender result, use chicken tenderloins instead of breast. If you don't have peanut oil, vegetable oil or canola oil can be substituted. Be careful not to overcook the chicken during the initial boiling step, as it will continue to cook when stir-fried.
Velveting Chicken Breast, Chinese Restaurant Style
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME50 mins
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SERVING4 People
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VIEWS196
Unlock the secret to unbelievably moist and tender chicken, just like your favorite Chinese restaurant! This velveting technique transforms ordinary chicken breast into a culinary delight, perfect for stir-fries, salads, or any dish that calls for succulent, flavorful protein.
Ingridients
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Nutrition
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Carbohydrate2 g
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Cholesterol58 mg
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Protein23 g
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Saturated Fat1 g
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Sodium556 mg
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Sugar0 g
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large bowl, whisk together the egg white, Chinese rice vinegar, cornstarch, and kosher salt until smooth. (Prep time: ~5 minutes)
02 Step
Recipe View Add the thinly sliced chicken breast to the mixture, ensuring each piece is thoroughly coated. (Prep time: ~2 minutes)
03 Step
Recipe View Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes, or up to 1 hour for enhanced tenderness. (Marinating time: 30-60 minutes)
04 Step
Recipe View In a pot, bring the water and peanut oil to a rolling boil over high heat. Then, reduce the heat to medium. (Prep time: ~10 minutes)
05 Step
Recipe View Remove the chicken from the marinade, gently shaking off any excess. Discard the remaining marinade. (Prep time: ~2 minutes)
06 Step
Recipe View Carefully add the chicken to the simmering water. Cook until the chicken turns white on the outside but is not fully cooked through, approximately 1 minute. (Cook time: ~1 minute)
07 Step
Recipe View Drain the chicken immediately. It is now ready to be used in your favorite stir-fry, salad, or other dishes. Alternatively, you can store the parboiled chicken in the refrigerator in a sealed container for up to a few hours until ready to use.
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RECIPE REVIEWS
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Please Rate
Chelsie Rutherford
Jun 12, 2025This recipe is a game-changer! My chicken is never dry anymore.
Celia Mitchell
Mar 20, 2025The velveting technique made my stir-fry taste like it came from a restaurant!
Jerad Kunde
Oct 21, 2024Easy to follow and the results are amazing. Will definitely make again.