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The One Thing You Should Do for Better Stir-Fried Chicken - Tips from The Kitchn

The One Thing You Should Do for Better Stir-Fried Chicken - Tips from The Kitchn
From The Kitchn - September 15, 2017

While I am a big fan of tips that get dinner on the table faster, I also love techniques that actually make dinner bettereven if that means an extra step or two. Velveting chicken for stir-frying is one instance where I do not mind putting in a little extra time and effort because the end result is so worth it. Velveting will give you tender, juicy chicken every single time you stir-fry.

What Is Velveting?

According to stir-fry expert Grace Young, velveting literally means to "pass through" oil or water. Many Chinese restaurants use oil, while home cooks use water.

How to Velvet Chicken

First the chicken is cut into bite-sized pieces. Then a mixture of egg white, cornstarch, rice vinegar, oil, and salt are combined and the chicken is coated in this mixture. The chicken is stashed in the fridge while the water or oil comes to a simmer and then the chicken pieces are quickly "passed through" the simmering water until just cooked through.

How to Use Velvet Chicken

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