Velveting Chicken

Velveting Chicken

Let’s start this by saying that Velveting Chicken is not the same as Chicken Velvet, while both are food items and uses egg whites together with chicken the similarity ends there. Chicken Velvet is a dish of minced chicken breast mixed with egg whites that is used in soups or is deep fried while Velveting chicken is a cooking technique where chicken breast is coated in egg white and cornstarch mixture then cooked quickly poached in very hot but not boiling water. This result is a tender succulent chicken breast that can be further processed and used on a lot of different stir fries.

Now you’re wondering why do you have to do that? Well like the name implies, it will give your chicken a velvety texture while maintaining its juicy texture and prevent it from over cooking. This is the reason why Chinese chicken dishes are so juicy with that slimy texture, this method is the secret to it. With the coat of egg white and cornstarch enveloping the chicken pieces the juices are trapped inside, hence you can make this ahead of time without worrying that your chicken will get dry.

Convinced now? Well try it out to find out what I am talking about.

Velveting Chicken
Prep time
Cook time
Total time
  • 500 g boneless chicken breast, slice into strips
  • 2 tsp Chinese cooking wine
  • 1 large egg white
  • 1 tbsp cornstarch
  • ¼ tsp salt
  • 2 tbsp oil
  • boiling water
  1. In a bowl combine together egg white, cornstarch, rice wine and salt. Add sliced chicken and stir until coated, let it marinate for 30 minutes.
  2. Prepare boiling water using an electric kettle then pour it into the wok, add oil then gently add chicken pieces a piece at a time, do not clump together and don’t let the water boil. Stir gently with a slotted spoon so they don’t stick together, cook for 3 minutes then remove the chicken carefully then set them aside in a colander.
  3. Use with any chicken stir fry recipe that you like.


Velveting Chicken WideVelveting Chicken


11 Responses

  1. Maureen | Orgasmic Chef says:

    I love the idea of velvetty chicken. I can’t wait to try this method.

  2. Brilliant. Dry chicken is one of the reasons I usually choose thigh meat over breast meat. Mystery solved. I love learning new techniques!

  3. Kristy says:

    I had no idea! This is fascinating to me. It does explain how Chinese restaurant chicken is so juicy! I’ve not ever heard of velveting. Love learning new things!

  4. Never really tried it myself but I love that tender chicken you get at the Chinese restaurant 🙂

  5. Oh, that’s interesting Raymund – I didn’t realise there was a difference – thanks for setting me straight:)

  6. Oh my mum does this to chicken all the time and it is SO good! 😀

  7. Juliana says:

    Great recipe Raymund…I have never tried adding egg white to the chicken…so interesting that you need to cook first in water before adding to stir fries…thanks for the recipe!
    Hope you are having a nice week 🙂

  8. Munira says:

    wow , love it so much ! childhood memories !

  9. I am so glad you posted this. I use this velveting method with shrimp but I never thought to do this with chicken. Brilliant!!!

  1. September 28, 2015

    […] couple of weeks ago we learned velveting some chicken breast, today we will apply that cooking method in a simple stir fry of baby bok choy. This combination of […]

  2. April 11, 2016

    […] the most important of these tips is the use of wok in a very high heat stove top alongside with the velveting process will make sure you have a good quality stir fry similar to the ones you get in Chinese […]

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