Velveting is a Chinese cooking technique commonly used in stir-frying. Meat or seafood are marinated in a mixture of egg white, cornstarch and rice wine, and then briefly blanched in oil or water before finishing off in the stir-fry process with other ingredients.
Moreover, what is Velveting chicken mean?
“Velveting” is a Chinese cooking technique often used in stir-fry recipes. The technique can be used with any type of meat to lock in juices and keep the meat moist. The “Velvet” technique is usually used with chicken breast because chicken breast contains less fat than other kinds of meat.
Can I use cornstarch to coat chicken?
When it comes to coating chicken for cooking -- particularly for fried chicken-- flour is the common go-to, but if you want very crisp, crunchy skin, cornstarch is the better option. Cornstarch is a pure starch often used as a thickening agent for sauces and soups, and is commonly used in Asian cooking for stir-fries.
How do you cook chicken for stir fry?
Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm. Remove chicken from marinade, reserving liquid.