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Place the sliced chicken breast into a large mixing bowl.

Add the baking soda to the chicken. Pour the water over the chicken and baking soda. Mix thoroughly by hand, massaging the chicken for 1-2 minutes to help it absorb the water. The chicken should feel slightly slippery.

Add the cornstarch to the chicken mixture. Mix by hand until the chicken is fully coated and the mixture resembles a 'chicken milkshake'. Ensure all the water is absorbed by the cornstarch and chicken.

Season the chicken with salt, granulated sugar, white pepper, and chicken powder (if using).

Add the sesame oil and Shaoxing cooking wine to the chicken.

Mix all the ingredients by hand until well combined and the chicken is thoroughly coated and seasoned. This ensures full flavor absorption.

Heat the cooking oil in a wok or large pot over medium-high heat until it reaches 175°C (350°F).

Carefully add the velveted chicken to the hot oil in batches, ensuring not to overcrowd the wok. Deep fry for 2-3 minutes, or until the chicken is cooked through and lightly golden. The chicken should remain tender and juicy.

Remove the cooked velveted chicken from the oil using a slotted spoon and place it on a plate lined with paper towels to drain excess oil.

Serve the velveted chicken immediately as a base for stir-fries, saucy dishes, or simply as a tender protein.


Place the sliced chicken breast into a large mixing bowl.

Add the baking soda to the chicken. Pour the water over the chicken and baking soda. Mix thoroughly by hand, massaging the chicken for 1-2 minutes to help it absorb the water. The chicken should feel slightly slippery.

Add the cornstarch to the chicken mixture. Mix by hand until the chicken is fully coated and the mixture resembles a 'chicken milkshake'. Ensure all the water is absorbed by the cornstarch and chicken.

Season the chicken with salt, granulated sugar, white pepper, and chicken powder (if using).

Add the sesame oil and Shaoxing cooking wine to the chicken.

Mix all the ingredients by hand until well combined and the chicken is thoroughly coated and seasoned. This ensures full flavor absorption.

Heat the cooking oil in a wok or large pot over medium-high heat until it reaches 175°C (350°F).

Carefully add the velveted chicken to the hot oil in batches, ensuring not to overcrowd the wok. Deep fry for 2-3 minutes, or until the chicken is cooked through and lightly golden. The chicken should remain tender and juicy.

Remove the cooked velveted chicken from the oil using a slotted spoon and place it on a plate lined with paper towels to drain excess oil.

Serve the velveted chicken immediately as a base for stir-fries, saucy dishes, or simply as a tender protein.
