Velveting Chicken

I do a ton a stir fried chicken but I’ve never been able to figure out how to get chicken the way Asian restaurants get it. I knew about freezing it and slicing thin but, sauteing chicken gives you tough, dried out bits.

Americas test kitchen had a good tip to solve this.

First, marinade sliced chicken in sherry and soy sauce (not too much)

Second, right before sauteing, toss it in a sesame oil, corn starch and flour mixture (2 tbs, 1 tbs, 1 tbs

From this recipe… Stir-Fried Chicken with Bok Choy and Crispy Noodle Cake

1 Comment

KippJuly 15th, 2007 at 2:34 pm

Do you subscribe to Cook’s Illustrated. My wife has been taking this magazine and it is definitely a cooking magazine for those with engineering minds. I even like it and I’m not a cook. BTW, they are the same guys that do America’s Test Kitchen.