How to Velvet Chicken?

To make velveted chicken, marinate it in the ingredients of your choice and let it sit for at least 30 minutes before slicing it into thin slices. This method does not cook the chicken, so you must add more cooking time until it reaches the correct internal temperature, 165 degrees Fahrenheit. The egg in the velveting process adds a tender, meaty texture.

Velvet Chicken

In a dish, mix the egg whites and cornstarch. After thoroughly combining the ingredients, add the chicken and refrigerate for 30 minutes. Boil the chicken until it turns opaque after the allotted 30 minutes. Add the chicken to stir-fried veggies or other side dishes to complete the dinner if you’d prefer it to be less wet. You are then prepared to serve!

Chicken Nutrition Facts

Chicken Nutrition Facts

What is Velveting Chicken?

Chicken velour. The term “velveting” in the context of cooking refers to a quick-cooking process that involves moving through hot oil or hot water. It’s a well-known Chinese method for keeping meat soft and moist by sealing it in liquids. The good news is that any meat may be prepared using this method. Even though velveting is a restaurant trade secret, any home cook may easily learn it thanks to its simplicity.

Therefore, we may conclude that velveting is a Chinese marinating technique that preserves sensitive, delicate meat and seafood during cooking. The velveting method is incredibly simple and produces fantastic results.

The process of velveting meat is a simple Chinese cooking technique that results in a juicy, tender, and burstingly flavorful stir-fry. Velvetizing involves coating thin slices of raw meat with a cornstarch marinade, then lightly cooking the outside and cooking through. Once this technique is perfected, velveting meat is ideal for making any Chinese dish. It requires extra effort, but the results are worth it!

Why Velvet Chicken?

When preparing chicken breast (or even dark meat) for stir-frying, velveting is a crucial step. Have you ever attempted to stir-fry chicken only to have the dish turn out (and taste) dry? Ever ponder how Chinese eateries make their chicken appear so soft and moist?

The key is velveting! It provides the chicken with a smooth texture while retaining the marinade’s flavor and moisture. The chicken is also shielded from the hot wok, resulting in juicy chicken.

You can blanch your chicken in boiling water if you want to cut back on fat in your diet or enjoy the delicate flavor of Cantonese cuisine. Since some of the spices will be lost while cooking, you might wish to add a pinch of salt, extra soy sauce, or oyster sauce to the marinade before blanching the chicken.

How to Velvet Chicken?

To preserve the maximum flavor and moisture in chicken breasts, beef, and seafood, stir-fry recipes frequently include the Chinese velveting technique. Once the meat enters the extremely hot wok, the process seals in liquids and keeps the heart juicy. If you’ve ever wondered why the chicken in your stir-fry feels dry and rough while the chicken from takeout is always juicy and wonderful, it’s because restaurants do this, and you haven’t up until now.


How to Velvet Chicken

Here are some steps: How to Make Velvet Chicken

  • Gather the ingredients.
  • Slice the chicken against the grain into 3/4- to 1-inch cubes. In a bowl, stir together the egg white and cornflour.
  • Add the egg white mixture to the chicken cubes, tossing or using your fingers to coat the chicken in the marinade thoroughly.
  • Place the chicken in a sealed container, and marinate in the refrigerator for 30 minutes.
  • Lay paper towels or prepare a colander to drain the chicken after cooking. Heat 2 cups of oil in a preheated wok until the oil reaches 180 F. You can test the heat by placing a piece of chicken in the wok; the oil is ready when the piece floats immediately.
  • Add the chicken cubes, and let cook until they turn white; this will take about 30 seconds. Use a wooden spoon or chopsticks to separate them gently.
  • Quickly remove the chicken cubes from the wok as soon as they turn white and drain in a colander or on paper towels.
  • Finish cooking the velveted chicken by stir-frying with your preferred vegetables and sauces, tossing, and stirring to ensure the chicken is cooked.
  • Serve and enjoy

What does Velveted Chicken Taste Like?

Your stir fry, soups, and other meals will improve with the addition of velveted chicken. We’ve all tried to make stir-fries, and while the flavor may have been excellent, the dish ended up subpar due to the dry, chewy meat. Because of this, velveting can improve the meat’s texture.

If you start velveting, you can do stir-fries of restaurant caliber at home. It’s not impossible to get beef in a stir fry to be tender and juicy! No flavor modifications are necessary while velveting chicken, and it’s merely a preparation technique. To improve the marinade’s flavor, feel free to add ingredients such as soy sauce, hoisin, ginger, garlic, or mirin. Whatever your flavor requirements are, this process can be customized.

Other meats can also be cooked using the velveting technique. To make the beef and broccoli dish soft, try using basic velveting with the beef. It’s a versatile cooking technique that is open-ended in terms of how you utilize it and what the ultimate result can resemble.

What are Common Methods of Velveting Chicken?

Here are the different methods of velveting chicken:

Water Velveting

The common technique we have already discussed is water velveting, which uses the traditional marinade and cooks the meat without oil. There are certain benefits to this. It will reduce the fat in your dish, making it a healthier cooking method. Water velveting is the way to go if you’re trying for that light feel, and it’s also a method employed in some Cantonese cookery.

This method’s main drawback is that some of the marinade ingredients get washed away by the water. Therefore, some of that flavor may not be present in the final result if you add rice vinegar or oyster sauce along with your cornstarch.

So, to maintain flavor while utilizing water velveting, you might need to add a bit more seasoning to your marinades.

Oil Velveting

Marinating your meat in a cornstarch-based concoction is still used in oil velveting, but the technique used to seal all the fluids is slightly different. You will briefly fry the marinated meat in oil rather than poach it in water. Depending on what you’re preparing, this has various advantages over the other way.

Compared to the conventional procedure, frying the meat will produce a crisp exterior, making it an excellent option for stir-frying. The meaty liquids that give the meat its flavor and tenderness can be effectively sealed using either technique. Many people could adore the contrast between a soft interior and a crispy exterior, which blanching cannot produce.

Egg White Velveting

This technique modifies the marinating procedure but doesn’t impact the cooking process. Adding egg whites to the cornstarch mixture to create a thicker marinade is known as egg white velveting.

You could wish to add an egg white to your marinade if it contains soy sauce, sesame oil, or mirin to make the sauce thick and delectable. You can proceed with water or oil velveting once the meat has been marinated in the egg white and cornstarch combination.

Baking Soda Velveting

Baking soda velveting, which involves using baking soda in the marinade, is the last technique. Once more, only the marinade is changed; the cooking technique remains unchanged.

The meat may become slightly softer, thanks to the baking soda. The baking soda further improves the meat’s texture, which breaks down some of the meat’s proteins. You can get some interesting results from your meat by including baking soda in the cornstarch mixture.

Since most poultry meat is already delicate, this is not necessary for chicken. However, this could be a useful addition if you ever have velvet meat.

Some people treat this as a whole distinct stage. The beef must first soak in a solution of baking soda and water for 30 minutes before being removed to continue the velveting process with cornstarch and water. This gives your meats more softness, which is excellent for beef stir-fries. If you choose this option, wipe the baking soda off before velveting.

Is Velveting Chicken Healthy?

Velvet Chicken

Since the main components in the velveting chicken are cornstarch and oil, both of which are completely safe for consumption, this method of meat preparation is completely healthful. Thus, velveting can provide succulent, soft meat without compromising taste or nutritional value. There are modifications to the velveting methods that use frying rather than blanching, which would result in your dishes having more oil.

The consensus is that your chicken should marinate in the velveting mixture for at least 30 minutes. This will guarantee that a good coating forms over your chicken, sealing all those fluids.

Thirty minutes should do the work if you’re in a hurry, but you can continue for longer if you want to. Get the marinade going, and then start preparing the other ingredients. That should typically allow the chicken enough time to velvet it fully.

What can I Use Velvet Chicken for?

For recipes with smaller pieces of meat, velveting chicken is an excellent technique. It enables restaurant-quality meat softness in the comfort of your home! This method can be applied to a wide range of meals, including:

  • Stir fry
  • Beef and broccoli
  • Kung pao chicken
  • Cashew Chicken
  • Bourbon Chicken

Remember, you don’t have to limit this technique to chicken. Velveting works wonders on beef, pork, and even shrimp!


When the velvet chicken has finished cooking, it is ready to be added to your preferred stir-fry or salad. Even better, you can serve it with a side of salad or over rice. To make it a full meal, you need, however, serve it with a side salad. This is a wonderful alternative for entertaining because it will wow your visitors. You can add it to a recipe and savor the lush, tender, and savory taste when you serve it in a stir-fry.

Fish can be cooked by velveting in addition to being fried or poached. Chicken breasts can be prepared more quickly by using this method. Precut veggies and chicken breast can be used to produce stir-fry recipes. Almost any form of meat, including fish and pork, can be prepared with this technique. Fish filets can also be prepared using this method. So get ready to wow your loved ones with your culinary prowess!