How To Velvet Chicken

Now that you know why it’s important to velvet chicken, it’s time to learn how to do it! The following sections share everything you’ve ever wondered about velveting chicken and the steps you need to follow to do it yourself.

Remember, there are only 2 steps! It’s a quick way to guarantee tender and juicy chicken for all of your favourite stir fry recipes.

Prep the Chicken: Marinade First

The first step in velveting chicken breast is to slice it into strips or small pieces. It can be slippery, so I like to partially freeze the chicken prior so it’s firm and cutting in uniform pieces is a breeze. Secondly, choose your marinade. I tend to lean toward the cornstarch method. A simple combination of water, oil, cornstarch, and aromatics like soy sauce, oyster sauce, sesame oil, or Shaoxing wine. If I want to velvet chicken breast for something other than a stir fry, I typically use water, oil, cornstarch, and whatever extra flavor enhancer works well with whatever I’m making.

Some recipes will mention velveting chicken with baking soda. The baking soda will tenderize the chicken. While some chefs do swear by it, I prefer the above method. You can always try it if you’re interested.

Here’s how to velvet chicken with baking soda: For every 8 ounces of chicken breast (strips or pieces), toss with 1 teaspoon baking soda. Marinate for 20 minutes and then rinse well under running water using a sieve. Pat dry with a paper towel to remove excess water and cook per your favorite chicken recipe.