Velvet Chicken
Velvet Chicken
Ingredients
For the Velvet Chicken
- 500 g chicken breast, sliced into 1/4-inch thick pieces
- 1/2 teaspoon baking soda
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1/2 teaspoon chicken powder, (optional)
- 1 teaspoon sesame oil
- 1 tablespoon Shaoxing cooking wine
- 4 cups cooking oil, for deep frying
Instructions
- 1
Place the sliced chicken breast into a large mixing bowl.
⏱️ 1 min
- 2
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.
⏱️ 3 min
- 3
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.
⏱️ 2 min
- 4
Season the chicken with salt, granulated sugar, white pepper, and chicken powder (if using).
⏱️ 1 min
- 5
Add the sesame oil and Shaoxing cooking wine to the chicken.
⏱️ 1 min
- 6
Mix all the ingredients by hand until well combined and the chicken is thoroughly coated and seasoned. This ensures full flavor absorption.
⏱️ 2 min
- 7
Heat the cooking oil in a wok or large pot over medium-high heat until it reaches 175°C (350°F).
⏱️ 5 min•🌡️ 175
- 8
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.
⏱️ 4 min•🌡️ 175
- 9
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.
⏱️ 1 min
- 10
Serve the velveted chicken immediately as a base for stir-fries, saucy dishes, or simply as a tender protein.
Kitchen Tools
Nutrition Facts (per serving)
For the Velvet Chicken
- 500 g chicken breast, sliced into 1/4-inch thick pieces
- 1/2 teaspoon baking soda
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1/2 teaspoon chicken powder, (optional)
- 1 teaspoon sesame oil
- 1 tablespoon Shaoxing cooking wine
- 4 cups cooking oil, for deep frying
Instructions
- 1
Place the sliced chicken breast into a large mixing bowl.
⏱️ 1 min - 2
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.
⏱️ 3 min - 3
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.
⏱️ 2 min - 4
Season the chicken with salt, granulated sugar, white pepper, and chicken powder (if using).
⏱️ 1 min - 5
Add the sesame oil and Shaoxing cooking wine to the chicken.
⏱️ 1 min - 6
Mix all the ingredients by hand until well combined and the chicken is thoroughly coated and seasoned. This ensures full flavor absorption.
⏱️ 2 min - 7
Heat the cooking oil in a wok or large pot over medium-high heat until it reaches 175°C (350°F).
⏱️ 5 min•🌡️ 175 - 8
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.
⏱️ 4 min•🌡️ 175 - 9
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.
⏱️ 1 min - 10
Serve the velveted chicken immediately as a base for stir-fries, saucy dishes, or simply as a tender protein.