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.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Slice the chicken breast into thin strips or bite-sized chunks and set aside.

Step 2

In a bowl, whisk the egg white until frothy. Mix in 2 tablespoons cornstarch, Shaoxing wine, and salt to form a marinade.

Step 3

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.

Step 4

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.

Step 5

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).

Step 6

In a small bowl, whisk together chicken stock, oyster sauce, soy sauce, sugar, and sesame oil to create the sauce base.

Step 7

Stir the sauce mixture into the wok and bring it to a simmer.

Step 8

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.

Step 9

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.

Step 10

Serve immediately with steamed rice or stir-fried vegetables. Garnish with additional scallion slices if desired.

Nutrition Facts

Serving size	(1537.5g)

Amount per serving	% Daily Value*
Calories	5105.1

Total Fat 502.1g	0%
Saturated Fat 39.1g	0%
Polyunsaturated Fat 5.4g
Cholesterol 451.3mg	0%
Sodium 4458.9mg	0%
Total Carbohydrate 35.9g	0%
Dietary Fiber 1.5g	0%
Total Sugars 6.5g
Protein 159.7g	0%

Vitamin D 0IU	0%
Calcium 140.2mg	0%
Iron 4.8mg	0%
Potassium 1707.6mg	0%

*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.

Source of Calories

Fat: 85.2%

Protein: 12.0%

Carbs: 2.7%