Learn how and when to velvet chicken for stir-frying.
Ingredients
1 tablespoon rice vinegar
1 large egg white
1 tablespoon cornstarch
1/2 teaspoon kosher salt
2 tablespoons vegetable oil, divided
1 pound boneless, skinless chicken meat, cut into bite sized-pieces
Measuring spoons
Large saucepan
Knife and cutting board
Medium bowl
Whisk
Colander
Slotted spoon
Instructions
Whisk together everything but the chicken in a medium bowl. Place the vinegar, egg white, cornstarch, salt, and 1 tablespoon of the oil in a medium bowl and whisk to combine — you want to really make sure the egg white is loosened up before adding the chicken.
Add the chicken and refrigerate for 30 minutes. Add the chicken and toss to coat. Refrigerate the chicken uncovered for 30 minutes.
Bring a saucepan of water to a boil. Bring a large saucepan of water to a boil over medium-high heat. Add the remaining 1 tablespoon of oil.
Boil the chicken for 3 minutes. Reduce the water's temperature to a simmer. Add the chicken carefully, stir to separate, and cook for 3 minutes — the chicken will turn opaque and should be just cooked through.
Drain the chicken. Remove the chicken with a slotted spoon to a colander to drain very well before stir-frying.
