Chef Andy's Technique Class: Velveting Chicken

Andy Anderson !


I love a good stir fry, and there are so many good recipes for stir frying any number of ingredients; however, when it comes to chicken, unless you know exactly what you’re doing (and sometimes even when you know what you’re doing), the chicken comes out a bit on the dry side, and sometimes tasting a bit chalky.

I HATE it when that happens.

The process is simple to perform, and the only thing you have to do is let it sit for about a day. Velveting chicken is not new, but this recipe incorporates a twist, based on one of my favorite Chinese chefs.

So, you ready… Let’s get into the kitchen.


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24 Hr
5 Min
Stove Top


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1 lb
boneless chicken breast
1 large
egg white
1 Tbsp
rice wine vinegar
1 tsp
salt, kosher variety


4 c
filtered water
3 tsp
peanut oil

How to Make Chef Andy's Technique Class: Velveting Chicken


  • 1Chop the chicken breasts into bite-sized pieces.
  • 2In the bowl of a food processor, fitted with an S-blade, or a blender, add the egg white, rice wine, and salt.
  • 3Blend on high, until the mixture is smooth and rather thick, about 60 seconds.
  • 4Add the chicken to a bowl, and then pour the egg mixture over the chicken.
  • 5Toss to thoroughly coat, cover the bowl, and refrigerate for 24 to 36 hours.
  • 6Chef's Tip: Stop by the fridge occasionally and give the bowl a twirl.
  • 8Add the water and peanut oil to a large pot, and bring to a simmer, but not a boil.
  • 9Chef’s Note: A simmer is where there are bubbles in the water, but few are actually breaking the surface
  • 10Add the chicken and stir in the liquid until they are almost, but not quite cooked through, about 30 to 45 seconds. Do NOT overcook the chicken.
  • 11Remove the chicken with a slotted spoon, and then drain on a paper towel.
  • 12At this point, you need to begin the stir frying, so make sure you have everything you need to complete your particular dish.
  • 13Chef’s Note: What are the Advantages of Velveting Chicken?
    Velveting chicken prevents it from overcooking and becoming dry. In addition, it also gives the chicken a smooth, velvety texture.
  • 14Chef’s Tip: You may have noticed that this method does not incorporate a lot of the ingredients usually seen in a marinade (oyster sauce, soy sauce, etc). Therefore you may have to up your seasoning during the stir fry, to achieve the desired taste.
  • 15Keep the faith, and keep cooking.

Printable Recipe Card

About Chef Andy's Technique Class: Velveting Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese

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