Chinese Velvet Chicken
Elevate your weeknight dinner game with Chinese Velvet Chicken, a dish renowned for its irresistibly tender texture and bold, savory flavors. This recipe showcases the velveting technique, a classic Chinese cooking approach that marinates chicken in a silky mixture of egg white, cornstarch, and Shaoxing wine for unmatched tenderness. The lightly fried chicken is then bathed in a rich, umami-packed sauce featuring oyster sauce, soy sauce, and aromatic garlic and ginger, creating layers of flavor that are simply unforgettable. Perfectly paired with steamed rice or stir-fried vegetables, this quick and easy recipe comes together in just 35 minutes and delivers restaurant-quality results. Whether you're craving a takeout favorite at home or looking to impress guests with authentic Chinese flavors, this dish is a must-try for your repertoire.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 1 large egg white
- 2 tablespoons cornstarch
- 1 tablespoon Shaoxing wine (or dry sherry)
- 0.5 teaspoon salt
- 2 cups neutral oil (such as vegetable or canola)
- 1 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 0.5 teaspoon sesame oil
- 2 cloves garlic
- 1 inch piece ginger
- 2 whole scallions
- 2 teaspoons cornstarch (for sauce thickening)
- 2 tablespoons water
Instructions
Slice the chicken breast into thin strips or bite-sized chunks and set aside.
In a bowl, whisk the egg white until frothy. Mix in 2 tablespoons cornstarch, Shaoxing wine, and salt to form a marinade.
Add the chicken to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for 30 minutes to allow the velvetizing process to work.
Heat the neutral oil in a wok or deep skillet over medium heat. Carefully add the marinated chicken and stir gently to separate the pieces. Cook for 1-2 minutes until the chicken turns opaque but is not fully cooked. Remove the chicken with a slotted spoon and drain on paper towels.
In a clean wok or skillet, heat 1 tablespoon of neutral oil over medium heat. Add minced garlic, grated ginger, and sliced scallions, sautéing until fragrant (about 30 seconds).
In a small bowl, whisk together chicken stock, oyster sauce, soy sauce, sugar, and sesame oil to create the sauce base.
Stir the sauce mixture into the wok and bring it to a simmer.
Mix 2 teaspoons of cornstarch with 2 tablespoons of water in a small bowl to make a slurry. Slowly pour the slurry into the sauce, stirring continuously until the sauce thickens.
Add the partially cooked chicken back into the wok, tossing to coat in the sauce. Cook for another 2-3 minutes until the chicken is fully cooked and tender.
Serve immediately with steamed rice or stir-fried vegetables. Garnish with additional scallion slices if desired.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.5 g | 161% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 1.5 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 385 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
