How to velvet chicken

Ingredients

• 1 lb chicken breast thinly sliced
• 2 tsp light soy sauce
• 1 tsp water
• ¼ tsp sugar
• ½ tsp baking soda
• ¼ tsp coarse sea salt slightly scant
• 2 tbsp olive oil
• ⅛ tsp white pepper
• 1½ tsp corn starch

Directions

1. 01

   Slice the chicken: Hold your knife at a slight angle (about 45°) to create wider, flatter slices. Slice against the grain into thin pieces (about ⅛-inch thick).

2. 02

   Transfer to a mixing bowl or 1gal ziploc bag.

3. 03

   Season and tenderize:Add soy sauce, water, sugar, baking soda, salt, oil, and white pepper.

4. 04

   Put it all in a 1gal ziploc bag, gently mix and massage until the chicken absorbs the liquid and looks slightly glossy and sticky.

5. 05

   Sprinkle in the starch and mix again until evenly coated. The chicken should feel lightly tacky, not watery.

6. 06

   Let it rest for 10 – 15 minutes at room temperature, or refrigerate while you prep other ingredients.

7. 07

   Stir – fry the chicken:

8. 08

   Heat a large pan or wok (12 –inch) over medium heat until hot (you should feel heat when holding your hand 2–3 inches above the surface).

9. 09

   Add oil and swirl to coat. The oil should shimmer but not smoke.

10. 10

    Add the chicken and turn heat to medium –high. Spread into a single layer. Cook undisturbed for 2–3 minutes, until lightly golden on one side.

11. 11

    Flip and cook for another 1 minute or so, until just cooked through.

12. 12

    Transfer out immediately. The chicken should be tender, juicy, and lightly seasoned. Ready to combine with vegetables or sauce.