Hunan Chicken

Why I always velvet the chicken

If you’ve ever tried making Chinese takeout at home and ended up with dry, rubbery chicken, I’ve been there too. The fix is velveting, and once I started doing it, I never went back.

Velveting is a Chinese cooking technique that keeps meat tender, juicy and silky. You marinate the chicken in a mixture of water, soy sauce, and either cornstarch or baking soda. I prefer the cornstarch method because it creates a thin protective coating that seals in the juices when the chicken hits a hot pan.

How do you velvet chicken with baking soda?

I’ve tried this method too. Add 1 tablespoon baking soda to 1 1/2 pounds of chicken. Marinate for 20 minutes and then rinse well under running water to remove excess baking soda. Pat dry before cooking. It works, but I find the cornstarch method gives me more consistent results.

What does velveting chicken do?

The cornstarch coats each piece of chicken, forming a thin layer that turns solid when cooked. That layer seals the juices inside, so instead of moisture escaping and leaving you with tough meat, it stays locked in. I use this same technique in my chicken katsu and it works every time.

What are the common ways to velvet chicken?

• Water velveting: After the chicken is marinated in a cornstarch mixture, it is cooked by blanching in boiling water or broth. This keeps the dish lighter, but I’ve noticed it can wash off some of the seasoning. If you go this route, add a little extra soy sauce to your final sauce.
• Oil velveting: The marinated chicken is seared in a wok or skillet with oil over high heat. This is my preferred method. It adds more flavor and creates a slight crust on the chicken that dissolves into the sauce, thickening it naturally.

What cuts of meat can be velveted?

I’ve used this technique on more than just chicken. It works on any cut that tends to dry out:

• Chicken breast
• Chicken thighs
• Chicken tenderloins
• Flank steak
• Skirt steak
• Chuck steak
• Sirloin steak
• Lamb
• Pork

Vegetables I use in this recipe

I switch up the vegetables based on what’s in my fridge, but the version I come back to most uses broccoli, celery and red bell pepper. Here’s what works well in this stir fry:

• Chili peppers: I use a fresh jalapeno since they’re available everywhere. Dried red chilis or Thai chilis work if you want more heat.
• Bell peppers: Red bell pepper gives you that pop of color and a mild sweetness. Any color works, but I prefer red.
• Broccoli: Cut the florets small so they cook quickly. I like mine with a little crunch left.
• Carrots: Julienned or thinly sliced. I add these when I want extra color.
• Baby corn: A classic addition to Chinese cooking. I toss these in sometimes for variety.
• Mushrooms: Shiitake are my first choice, but button or portobello work too.
• Water chestnuts: These add a crunch that holds up even after cooking.
• Bamboo shoots: They almost look like noodles once cooked. Fun texture.
• Snap peas: Sweet crunch. My kids actually pick these out and eat them first.
• Onions: I usually skip these since the garlic and jalapeno cover the allium flavor, but add them if you like.

How I store and reheat leftovers

Store leftovers in an airtight container in the refrigerator for up to 5 days. I reheat mine in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwaving works in a pinch, but the chicken loses some of its silky texture.

I don’t recommend freezing the finished dish since the broccoli and celery get mushy when thawed. If you want to prep ahead, make the sauce and store it separately, then cook the chicken and vegetables fresh. For more make-ahead ideas, my sheet pan chicken and veggies is another one I batch on weekends.