Marinated Velveted Chicken for Stir-Fry | America's Test Kitchen
What's the key to tender, juicy stir-fried chicken? It's a technique called velveting.
Keywords
- Chinese
- Asia
- Poultry
- Main Courses
- Chicken
Ingredients
- 1/4 cup soy sauce
- 1/4 cup dry sherry
- 1 cup water
- 1 pound boneless, skinless chicken breasts trimmed of excess fat and prepared according to illustrations 1 through 3
- 2 tablespoons toasted sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon unbleached all-purpose flour
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