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–+ servings

Easy Sichuan Chicken: Master the Velveting Technique

It uses a technique that I really like called, “velveting”. This is a Chinese technique to keep chicken very juicy. It works particularly well with low fat pieces like boneless breasts.
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Prep Time 30 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method

Ingredients
  

  • 1 lb Chicken Breast sliced into 1/2 – 3/4 inch cubes.
  • 1 Tbsp Light Soy Sauce
  • 1 Egg White
  • 1 Tbsp Cornstarch
  • 3 Tbsp Vegetable Oil
  • 2 inch piece of minced Ginger Root
  • 1 Red Pepper chopped into 1/2 inch pieces.
  • 3 Green Onions white only, chopped into 1/2 inch pieces.
Sauce:
  • 2 Tbsp Shaoxing rice wine
  • 1 Tbsp Dark Soy Sauce
  • 2 Tbsp Chili and Garlic Paste
  • 1 tsp Chinkiang Vinegar or Rice Vinegar
  • 1 Tbsp Toasted Sesame Oil
  • 1 tsp Worcestershire Sauce
  • 1 Tbsp Water
  • 1 Tbsp Cornstarch
  • Optional: Roasted peanuts cashews, macadamia or almonds. Unsalted are best.

Equipment

  • Wok or non stick sauce pan

Method
 

  1. After prepping your chicken, mix with the velveting ingredients and into the fridge for at least 30 minutes.
  2. Heat your wok until very hot, then add your oil and when almost smoking, add the chicken pieces and quickly stir fry, breaking them apart and allowing them to just turn white with a hint of browning. Remove from the wok with a slotted spoon or ladle and set aside.
  3. Add in your ginger and red peppers into the hot wok and stir fry for about a minute, then add your green onions and stir fry for another minute and add back the chicken and any juices.
  4. Stir fry lightly and add in your sauce mixture and cook until it thickens. If you are adding nuts, add them at the end, so they stay crunchy.

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