Velveted Method to Tenderize Chicken

Velveted Method To Tenderize Chicken

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Helaine Norman


I dislike dry, white chicken meat, but I have found a method called “velveting” to make it and any meat tender and juicy. It is used primarily in recipes like stir frying but not only. Preparing it ahead of time
saves time later when you prepare the rest of a recipe. It is an almost-secret, almost-poaching method used by Asian restaurants. Here’s how to velvet chicken tenders. The prep time includes half hour marinating time.


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40 Min
2 Min


  • 1 lb
    boneless, skinless chicken breasts, cut into strips
  • 2 tsp
    rice vinegar or seasoned wine vinegar
  • 1 large
    egg white
  • 1 Tbsp
  • 1/4 tsp
    salt (optional)
  • 2 Tbsp
    canola or peanut oil divided

How to Make Velveted Method to Tenderize Chicken


  1. Beat the egg white, cornstarch, wine, salt and 1 Tablespoon of oil in a bowl until smooth.
  2. Stir in the chicken till coated.
  3. Cover and refrigerate (marinate) 30 minutes to two hours. Drain in colander.
  4. Add 1-2 inches of water plus the other Tablespoon oil to the skillet. Bring to a full boil over high heat.
  5. Reduce the heat to medium-low. Immediately add chicken strips, individually, to the almost-boiling water. Stir with slotted spoon so they don't stick together.
  6. Once the water comes back to a barely-bubbling simmer, cook the chicken strips for 1 minute longer, stirring occasionally.
  7. Remove the chicken AFTER 1 MINUTE with a until ready to prepareotted spoon into the colander to fully drain. SO NOT OVER COOK.
  8. Place strips in bowl covered with plastic wrap until ready to prepare the recipe of choice.
  9. Use this velveted chicken in your favorite stir fry recipe.
  10. You can refrigerate or even freeze and thaw the meat after velveting to use later.

Printable Recipe Card

About Velveted Method to Tenderize Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Dietary Needs: Gluten-Free Kosher Wheat Free

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