Velveting Chicken The Easy Way! (Just Like Chinese Takeaway)

A blue bowl filled with velvet chicken with a pair of chopsticks on the side.

5 from 2 votes

Velveting Chicken The Easy Way! (Just Like Chinese Takeaway)

Quick and easy velvet chicken made with simple ingredients for ultra-tender, juicy results every time. Perfect for stir-fries, chicken bowls, and wraps.

Total Time30

Course: How To, Main Course, Meal Prep

Cuisine: American, Chinese

Servings: Servings

Calories: 143kcal

Author: Jessica

Equipment

Frying Pan
Mixing Bowl
Spatula/Turner

Ingredients

2 large Chicken Breasts
1 ½ Tablespoons Cornstarch
1 Tablespoon Soy Sauce
2 teaspoons Baking Soda
½ teaspoon Pepper
Avocado Oil (or other neutral-tasting oil)

Instructions

Slice the chicken breast into thin strips against the grain, and place in a medium-sized mixing bowl. Add the cornstarch, soy sauce, and baking soda, tossing until the chicken is fully coated. Let the chicken marinate for 10-15 minutes.
Heat the oil in a large frying pan over medium-high heat. Add the chicken in a single layer and cook for 8-10 minutes, flipping halfway through, until fully cooked and golden brown. Remove the pan and use as desired.

Notes

Soy Sauce: Can be substituted for ½ teaspoon of salt. The reason I like to use soy sauce is that it gives the chicken an umami flavor.

Chicken is fully cooked once it has reached an internal temperature of 165°F and is no longer pink. Cooking times may vary.
This technique can be used on a variety of meat proteins, not just chicken. Try it with chicken thighs, strips of steak or pork (cooking times will vary)!
Adding extra baking soda will not make the chicken softer. Instead, it will make it taste metallic.
Avoid overcooking and crowding the pan. If the pan is overcrowded, the chicken will steam instead of frying. Cook the chicken in a single layer and in batches if necessary.
Store leftover, fully cooked chicken in an airtight container in the fridge for 3-4 days.
Rinsing off the marinade is optional, but not necessary for short marindaes like this one.

Nutrition