1. Prep & Tenderize (15 min)

1. Slice chicken across the grain into ¼-inch thick pieces.

2. Toss with baking soda, coating evenly.

3. Let sit 15 minutes.

4. Rinse thoroughly under cold water, then pat dry.

Tip: Cutting against the grain ensures maximum tenderness.

2. Marinate (20 min – 1 hr)

1. In a clean bowl, whisk together cornstarch, soy sauce, Shaoxing wine, and egg white (if using).

2. Add chicken and 1 tbsp oil; toss until coated.

3. Marinate at room temperature for 20 minutes, or up to 1 hour in the fridge.

Tip: Don’t marinate too long—chicken can become too soft.

3. Velvet the Chicken

Option A: Blanching (recommended for stir-fries)

1. Bring a pot of water to a gentle simmer, add 1 tbsp oil.

2. Add chicken pieces in a single layer, stirring immediately to prevent sticking.

3. Cook 60–90 seconds until opaque and floating.

4. Drain; chicken will finish cooking in the stir-fry or final dish.

Option B: Stir-Fry (quick method)

1. Heat wok or skillet on high until very hot.

2. Add 2–3 tbsp oil.

3. Sear chicken in a single layer for 30 seconds without moving.

4. Stir-fry 1–2 more minutes until opaque. Remove immediately.

Tip: High heat and single layers prevent sticking and browning.

4. Serve

• Add to stir-fries at the last 1–2 minutes to heat through.

• Use in soups, noodle bowls, salads, or lettuce wraps.

• Try creative twists like Lemon-Herb, Spicy Szechuan, or Coconut Curry Velvet (see notes below).