Easy Recipe: Perfect Velveting Chicken

Velveting Chicken. And good news, this technique can be used on any type of meat. "Velveting" is a Chinese cooking technique often used in stir-fry recipes. In the cooking world, the term velveting means to pass through hot oil or hot water for a brief period of cooking time.

How to Velvet Chicken - It's My Dish (Etta Burton)

Velveting chicken is a technique where you coat the chicken in oil and cornstarch mixture before cooking it to prevent the chicken from drying out. Velveting is a Chinese method of marinating which keeps delicate meat and seafood moist and tender during cooking. Don't worry, a lot of the marinade is in the chicken already.

That's why, when animals eat meat, the first thing they go for is the liver.

How to Velvet Chicken, Pork, and Fish for Stir Fries: An Introduction to Water-Velveting Velveting meat is a common practice in Chinese stir-fries: By marinating strips of meat with egg white and cornstarch, then dipping then in a hot oil bath before finally stir-frying them, the meat develops a texture that is tender, silky, and smooth.

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Velveting is a Chinese method of marinating which keeps delicate meat and seafood moist and tender during cooking. Velveting chicken can be done in advance and chicken can be refrigerated for use in stir fry recipes later. What Is Velveting & Why Does It Work?