How to Velvet Chicken for a Restaurant-Style Stir-Fry at Home

Ever wondered why your takeout chicken is so tender and juicy? The secret is a technique called velveting, which works wonders on any type of meat. This simple method guarantees mouthwatering results every time, and once you learn it, it will transform your stir-fries.

What exactly is velveting?

Velveting involves coating the meat with egg whites, rice wine vinegar, corn starch, and a pinch of salt, allowing it to marinate for 30 minutes. The meat is then briefly cooked in a hot water-oil mixture, strained, dried, and ready for stir-frying.

How does velveting improve your stir-fries?

This technique locks in the natural juices, keeping the meat moist and tender even when cooked over high heat. While it requires a bit more effort, the marinade and brief blanching in hot water guarantee juicy, succulent meat every time.

How to Velvet Meat for Stir-Frying:

For one pound of sliced meat (chicken, beef, or pork):

Whisk together one egg white, 1 tablespoon of rice vinegar, 1 tablespoon of cornstarch, and 1 teaspoon of kosher salt. Toss the meat in the mixture to coat, then cover and refrigerate for 30 minutes.
Bring a pot of water and oil to a boil over high heat, then reduce to medium.
Drain the marinade and discard it. Add the meat to the pot, cooking until the exterior turns white while the inside remains raw.
Drain any excess liquid, and proceed with your stir-fry or refrigerate the meat in an airtight container for a few hours until ready to use.

Stir-Fry Recipes to Experiment With

Give these Asian stir-fry recipes a try, where velveting will enhance both the flavor and texture of the meat:

This velveting method works wonderfully with any kind of meat. Here's a recipe featuring chicken: Velveting Chicken Breast, Chinese Restaurant-Style

Sweet and Spicy Chicken and Broccoli Stir-Fry: A perfect balance of heat from garlic, crushed red pepper, and chili paste, with a touch of sweetness from hoisin sauce and ginger. Best served over jasmine rice!