Chinese Velvet Chicken Breast
Chinese Velvet Chicken Breast
Ingredients
For the Velvet Chicken
- 1 1/2 pounds chicken breast, thinly sliced
- 1/2 cup cornstarch
- 1/2 teaspoon baking soda
For the Aromatic Sauce
- 1/2 green bell pepper, finely chopped
- 1/2 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons spring onion, chopped, plus more for garnish
- 1/4 cup hot oil, (neutral oil heated until shimmering)
- 1 tablespoon granulated sugar
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1/4 teaspoon sea salt, or to taste
- 1 teaspoon sesame seeds
- 1 teaspoon chili oil, optional
For Poaching the Chicken
- 1 teaspoon Sichuan peppercorns
- 2 spring onion, cut into 2-inch pieces
- 3 slices ginger
- 2 tablespoons cooking wine, (Shaoxing wine preferred)
Instructions
- 1
In a shallow dish, combine the cornstarch and baking soda. Thoroughly coat each thinly sliced piece of chicken breast with this mixture, ensuring all surfaces are covered.
⏱️ 5 min
- 2
Lay the coated chicken pieces on a clean surface, cover with plastic wrap, and pound with a rolling pin until each piece is paper-thin and slightly translucent. Set aside.
⏱️ 5 min
- 3
In a heatproof bowl, combine the finely chopped green bell pepper, red bell pepper, minced garlic, and chopped spring onion.
⏱️ 3 min
- 4
Carefully pour the hot oil over the ingredients in the bowl. You should hear a sizzling sound, which helps to bloom the aromatics. Immediately add the sugar, soy sauce, oyster sauce, sea salt, sesame seeds, and optional chili oil. Stir well to combine and set aside.
⏱️ 5 min
- 5
Fill a large pot with water and bring it to a rolling boil over high heat. Add the Sichuan peppercorns, 2-inch pieces of spring onion, sliced ginger, and cooking wine to the boiling water.
⏱️ 5 min
- 6
Reduce the heat to a gentle simmer. Working in small batches, carefully add the pounded chicken pieces to the simmering water. Cook for about 1 minute per batch, or until the chicken turns completely white with no pink remaining. Do not overcrowd the pot.
⏱️ 5 min
- 7
Using a slotted spoon, transfer the cooked chicken directly from the pot into the prepared aromatic sauce. Repeat with the remaining chicken.
⏱️ 2 min
- 8
Gently toss the chicken with the sauce until each piece is well coated. Serve immediately with steamed rice, garnished with extra chopped spring onion if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Velvet Chicken Breast
For the Velvet Chicken
- 1 1/2 pounds chicken breast, thinly sliced
- 1/2 cup cornstarch
- 1/2 teaspoon baking soda
For the Aromatic Sauce
- 1/2 green bell pepper, finely chopped
- 1/2 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons spring onion, chopped, plus more for garnish
- 1/4 cup hot oil, (neutral oil heated until shimmering)
- 1 tablespoon granulated sugar
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1/4 teaspoon sea salt, or to taste
- 1 teaspoon sesame seeds
- 1 teaspoon chili oil, optional
For Poaching the Chicken
- 1 teaspoon Sichuan peppercorns
- 2 spring onion, cut into 2-inch pieces
- 3 slices ginger
- 2 tablespoons cooking wine, (Shaoxing wine preferred)
Instructions
- 1
In a shallow dish, combine the cornstarch and baking soda. Thoroughly coat each thinly sliced piece of chicken breast with this mixture, ensuring all surfaces are covered.
⏱️ 5 min - 2
Lay the coated chicken pieces on a clean surface, cover with plastic wrap, and pound with a rolling pin until each piece is paper-thin and slightly translucent. Set aside.
⏱️ 5 min - 3
In a heatproof bowl, combine the finely chopped green bell pepper, red bell pepper, minced garlic, and chopped spring onion.
⏱️ 3 min - 4
Carefully pour the hot oil over the ingredients in the bowl. You should hear a sizzling sound, which helps to bloom the aromatics. Immediately add the sugar, soy sauce, oyster sauce, sea salt, sesame seeds, and optional chili oil. Stir well to combine and set aside.
⏱️ 5 min - 5
Fill a large pot with water and bring it to a rolling boil over high heat. Add the Sichuan peppercorns, 2-inch pieces of spring onion, sliced ginger, and cooking wine to the boiling water.
⏱️ 5 min - 6
Reduce the heat to a gentle simmer. Working in small batches, carefully add the pounded chicken pieces to the simmering water. Cook for about 1 minute per batch, or until the chicken turns completely white with no pink remaining. Do not overcrowd the pot.
⏱️ 5 min - 7
Using a slotted spoon, transfer the cooked chicken directly from the pot into the prepared aromatic sauce. Repeat with the remaining chicken.
⏱️ 2 min - 8
Gently toss the chicken with the sauce until each piece is well coated. Serve immediately with steamed rice, garnished with extra chopped spring onion if desired.
⏱️ 5 min