Try This Irresistible Healthy Takeout-Style Velvet Chicken

Have you ever thought about how your favorite Chinese restaurant makes their chicken so unbelievably tender and juicy? The secret lies in the science-based velveting technique, a method that transforms chicken breast into a silky, moist, and perfectly tenderized delight. Traditionally, velveting involves deep frying—a bit of a hassle for home cooks—but there’s a quicker, easier way to achieve the same result.

By using a 15-minute marinade made with baking soda and cornstarch, you can create an incredibly silky and delicious chicken right in your own kitchen. This simple process prevents overcooking and ensures every piece is perfectly coated and ready for stir-fries or a variety of other dishes. Pair the finished stir-fried chicken with broccoli, water chestnuts, or a light Chinese brown sauce made with oyster sauce, soy sauce, garlic, and chicken broth. For the perfect finishing touch, serve it alongside a bowl of fragrant jasmine rice.

This recipe, inspired by my childhood favorite restaurant, is a game-changer for busy weeknights. The technique not only makes cooking healthy and balanced meals more manageable but also delivers restaurant-quality results every time. Whether you’re applying the marinade or working with high heat and hot oil, the result is stir-fried chicken that is juicy, flavorful, and ready to impress. Best of all, it can be stored in the refrigerator for later cooking, making it an ideal addition to your home kitchen repertoire.

What is Velvet Chicken?

Velvet chicken is a unique cooking method that helps tenderize the chicken by using a technique called velveting. This technique, common in Chinese cuisine, results in incredibly tender and juicy meat, perfect for dishes like stir fries. When you apply this method, the meat absorbs moisture and maintains a soft, delicate texture that prevents it from becoming dry or rubbery. It’s no wonder this secret is often used in many Chinese restaurants, especially in American-style Chinese food.

The beauty of velveting is how it locks in the flavor while making the chicken incredibly flavourful. This technique not only enhances the taste but also gives the chicken a smooth, velvety finish that is truly one of a kind. Whether you’re making your favorite Chinese dishes at home or enjoying take-out, this method ensures every bite of chicken is tender, full of flavor, and perfectly cooked.

Chinese Secret: How Restaurants Velvet Chicken Perfectly

In most Chinese restaurants, chefs rely on tried-and-true methods to achieve perfectly velvet chicken. The most common techniques involve using baking soda and cornstarch, both of which deliver excellent results. However, some chefs also incorporate chemical tenderisers, egg whites, or even a cornstarch slurry for additional texture and tenderness. Each approach has its unique benefits, but the goal remains the same: to create tender, flavorful chicken that elevates any dish.

How to make Velvet Chicken with Baking Soda

To make perfectly tender chicken at home, start by slicing the breast meat into thin strips at a 45-degree angle. This ensures uniform pieces with consistent thickness and a wider surface area for even cooking. Lightly dust the slices with baking soda and let them sit for about 15 minutes. This step helps the meat become incredibly tender. After resting, rinse the chicken in a large mesh strainer to remove any excess baking soda. Once rinsed, gently pat the chicken dry using paper towels to prepare it for seasoning.

Next, place the chicken slices in a bowl and add cornstarch, a little water, and your preferred seasonings. Gently massage the chicken until it absorbs most of the liquid, ensuring the ingredients are well combined. This step locks in moisture and flavor. The chicken is now seasoned and ready to be used in your favorite stir-fry recipes. The final dish will have a smooth texture and a delightful taste, making it a healthier alternative to traditional takeout.

Master Cooking Velveted Chicken with Ease

After your chicken has been velveted and marinated, there are several ways to prepare it depending on your chosen dish. In Chinese restaurants, the most common method is deep frying using the oil velveting technique. Alternatively, the chicken can be pan-fried in a skillet or wok, blanched in water, or even coated in a batter before frying. Each method gives the chicken a unique texture and flavor. For instance, flash fry the chicken over high heat for about 3-4 minutes and then strain it from the oil for optimal tenderness.

You’ll notice the difference in appearance and texture after cooking. Velveted chicken often looks shinier and feels softer, while non-velveted chicken tends to show visible fibers, making it appear drier and tougher. Whether you’re using broth, stir-fries, or standalone dishes, these cooking methods ensure your chicken turns out flavorful and perfectly cooked every time.

Unlock the Secrets of Oil Velveting for Tender Dishes

When it comes to achieving that restaurant-quality chicken texture at home, the oil velveting technique stands out as a game-changer. Originating from traditional Chinese cooking methods like guo you (过油), this process ensures the chicken stays incredibly soft and perfectly cooked. 

The secret lies in a marinade made from cornstarch, egg whites, and sometimes a touch of baking soda. This technique helps to tenderize the meat, locking in moisture and giving it a smooth texture. After a quick sit in the marinade for about 15 minutes, the chicken is either lightly deep-fried or quickly passed through hot oil—a step referred to as passing.

During the prep phase, the chicken is often rinsed in a mesh strainer, then gently pat dry with paper towels to ensure the surface isn’t too wet before cooking. The result is a consistent texture that pairs beautifully with stir-fried ingredients and maintains a seasoned flavor profile. 

Whether you’re whipping up a quick stir-fry or adding it to your favorite noodle dish, this method delivers reliable results every time. It’s a common approach in professional kitchens but can be easily recreated at home with just a little extra time and attention to detail. The next time you’re craving takeout-style fries or stir-fries, consider using this velveting method—it truly transforms the final dish.

The Secret Behind Velveting Chicken

In Traditional Chinese cooking, velveting is a technique used to keep meat tender, juicy, and silky outside. The process often involves coating chicken with a marinade made of cornstarch, egg whites, and sometimes baking soda. 

This creates a protective coat around the chicken, sealing in its moisture and preventing it from drying out during cooking. Known as zǒu yóu (passing through oil), this method lightly deep fries or poaches the chicken, cooking its outer layer while leaving the inside slightly undercooked. Once transferred to a wok or skillet for a stir fry, the chicken finishes cooking, resulting in perfectly tender and flavorful meat.

For a quick and healthier approach in a home kitchen, an adapted version skips the deep frying step. Instead, the chicken is pan-fried in a skillet or wok with a small amount of oil, allowing the entire meal to be cooked efficiently in one pan. 

Fresh vegetables can be added directly to the dish, making it perfect for a busy weeknight dinner. While it’s essential to avoid too much baking soda to prevent a mushy texture, using just the right amount ensures the chicken remains soft and full of flavor. This simplified process delivers the same silky results while being faster and more practical for everyday cooking.

Unnecessary Ingredients in Velveting

When it comes to velveting meat, some recipes suggest adding egg whites or vinegar to improve texture and flavor. While egg whites are believed to lubricate the surface of the chicken, making it feel moisture, my blind taste test experiments showed no noticeable difference in texture or taste compared to recipes without them. This proves that they are not necessary for achieving that classic velveting result.

Similarly, vinegar is often recommended to tenderize the chicken. However, this is not an authentic Chinese technique and can alter the overall taste of the dish. Instead of enhancing the natural flavors, vinegar introduces an unintended tanginess that can overpower the intended balance of the recipe. Sticking to traditional velveting methods ensures your chicken remains tender, flavorful, and true to its origins.

Key Ingredients and Smart Substitutions

Raw Chicken Breast: Start with raw, boneless, and skinless chicken breasts. These pieces are naturally lean, and velveting helps keep them tender, juicy, and soft.

Note: While chicken thighs are naturally more tender, this method works equally well with beef, pork, or even fish.

Water: A splash of water ensures the chicken fully absorbs moisture before cooking.

Shaoxing Wine: Adding Shaoxing Wine enhances the authentic Chinese restaurant flavor. If you’re avoiding alcohol, substitute it with more water.

Soy Sauce: Soy sauce adds rich umami and flavor to the dish, pairing beautifully with other seasonings.

Garlic Powder: A dash of garlic powder boosts the garlic flavor beautifully and is a secret ingredient in many stir fry recipes.

Cornstarch: To achieve the silky texture, coat the chicken with cornstarch, protecting it from overcooking and giving it a smooth mouthfeel. Alternatives like potato starch or tapioca starch work too.

Baking Soda: A small amount of baking soda tenderizes the proteins without making the meat mushy.

Directions

Step 1. Whisk egg, white, vinegar, cornstarch, and salt in a large bowl until smooth. Add sliced chicken, coat it thoroughly, and wrap with plastic. Marinate in the refrigerator for 30 minutes. This ensures tender, flavorful velvet-style chicken.

Step2. Slice the chicken into strips, around ¾-inch or ¼-inch thick. Heat water and oil in a pot until it starts to boil over high heat, then reduce to medium for perfect tenderness.

Step 3. Add the chicken to the boiling water and cook for about 1 minute. Remove it from the mixture, shake off any excess, and discard the remaining marinade. Ensure the pieces are white on the outside but not fully cooked through.

Step 4. Let the chicken marinate for 15 minutes. Drain and cook it in a hot, oiled wok or skillet until no longer pink in the center and the juices run clear. Store the parboiled chicken in a sealed container in the refrigerator for a few hours if not used immediately.

Storage

Fridge: For the fridge, you can refrigerate marinated chicken for up to three days.

Freezer: If using the freezer, freeze the velvet chicken breast in its marinade for up to three months.

Make Ahead: To make ahead, I like to prep a batch of chicken once a month and portion it into 8-ounce zip-lock bags. These are easy to stack in the freezer and perfect for quick stir fries. Just thaw the bags in the fridge overnight, and the chicken is ready to cook.

Note: If you won’t be cooking the chicken the same day, don’t add the baking soda at the start. Mix it in during the final 15 minutes before cooking.

Food Safety

• Wash hands thoroughly with soap after touching raw chicken.
• Cook velveted chicken to a minimum of 165°F (74°C) per USDA guidelines.
• Don’t let velveted chicken sit out for longer than two hours at room temperature.
• Use separate utensils for raw and cooked food.

Editor’s Note

The nutrition data for this recipe includes the full amount of the velveting marinade ingredients. However, the actual amount consumed may vary.

Key Tips – Velvet Chicken

Don’t Skip the Tenderizing Process

• For perfect velvet chicken, lightly dust the chicken with baking soda, let it sit, then rinse it off. This simple step keeps the meat tender and prevents it from getting overcooked. I highly recommend this for the best texture!

Quick and Easy Broccoli Prep

• For faster prep, buy pre-cut broccoli florets. A bag of pre-washed, trimmed broccoli florets saves time compared to cutting a whole head of broccoli. However, avoid using frozen broccoli as it won’t give you the same fresh texture and taste.

Prep the Sauce in Advance

• To save time, mix the sauce ahead of time. This makes meal preparation faster when you’re ready to cook. You can also complete the baking soda process on the chicken, then store it in the fridge. Later, just cook the chicken when you’re ready to finish the dish.

Dietary Restrictions – Velvet Chicken

This dish is naturally Dairy-Free.

Make it Gluten-Free

• Use tamari instead of regular soy sauce and choose gluten-free oyster sauce from Kikkoman or Lee Kum Kee to ensure your dish is gluten-free and safe for those highly sensitive to gluten.
• Always check the brands when preparing your gluten-free velvet chicken to make sure you’re using a safe and delicious option for those with gluten sensitivities.

A Note On Serving Sizes

Serving size is a personal thing, and it’s tough to pick one that suits everyone. This recipe is listed as 4 servings, but most people tend to prefer more. I typically serve this dish as 2-3 large dinner servings or 4 small lunch servings. Choose what works for you!

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Try This Irresistible Healthy Takeout-Style Velvet Chicken

Author: Shabbir Cooking Method: Sauteing, Simmering Cuisine: Asian, Chinese Courses: Dinner, Lunch Recipe Keys: Gluten Free High Protein

Difficulty: Beginner Prep Time 10 mins Cook Time 5 mins Rest Time 30 mins Total Time 45 mins

Cooking Temp: 375  F Servings: 4 Estimated Cost: $ 10 Calories: 200

Best Season: Summer, Winter

Description

The velveting chicken recipe keeps it tender and juicy with a quick marinade of baking soda and cornstarch, making it perfect for stir-fries and more!

Ingredients

Scale

1/2x 1x 2x 3x

• 500 g Chicken breast or thigh (Sliced into thin strips)
• 1 tbsp Cornstarch (Helps create a silky texture)
• 1 tbsp Baking soda (Tenderizes the chicken)
• 2 tbsp Water (For the marinade)
• 1 tbsp Soy sauce (Adds flavor (light soy recommended))
• 1 tbsp Shaoxing wine (Optional, enhances taste)
• 1 tsp Sugar (Balances flavors)
• 1 tbsp Vegetable oil (Prevents sticking)
• ¹⁄₂ tsp Salt (Adjust to taste)
• ¹⁄₄ tsp White pepper (Optional, for mild spice)
• 1 L Water (for blanching) (Used if using the water velveting method)

Instructions

1. Prepare the Chicken

   1. Slice the chicken breast or thigh into thin, even strips for quick and uniform cooking.

1. Make the Velvet Marinade

   2. In a bowl, combine cornstarch, baking soda, water, soy sauce, Shaoxing wine (if using), sugar, salt, and white pepper. Mix well.
   3. Add the sliced chicken to the marinade and coat thoroughly.
   4. Pour in 1 tbsp vegetable oil and mix again to prevent sticking.
   5. Let the chicken marinate for at least 20 minutes (or up to 1 hour for extra tenderness).

1. Choose Your Velveting Method

   ✅ Water Velveting (Healthier Option)
   6. Bring 1 liter of water to a gentle simmer (not boiling).
   7. Drop the marinated chicken into the water and stir to separate the pieces.
   8. Cook for 45-60 seconds until the chicken turns opaque. Do not overcook.
   9. Drain immediately and set aside.

   ✅ Oil Velveting (Traditional Method)
   6. Heat ½ cup of oil in a pan over medium heat (around 300°F / 150°C).
   7. Add the marinated chicken and cook for 45-60 seconds, stirring gently.
   8. Remove the chicken and drain on a paper towel.

1. Use in Your Favorite Dish

   10. The velveted chicken is now ready to use in stir-fries, fried rice, noodles, or soups.
   11. Add it to your dish in the final 1-2 minutes of cooking for the best texture.

   🥢 Enjoy your healthy, takeout-style velveting chicken at home! 🍛

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 9g14%

Saturated Fat 1.5g8%

Cholesterol 75mg25%

Sodium 480mg20%

Total Carbohydrate 5g2%

Sugars 1g

Protein 28g57%

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Calcium 15 mg

Iron 1 mg

Folate 0.5 mcg

* Note: These values are approximations and may vary depending on the exact brands and ingredients used.

Note

📝
This Healthy Takeout-Style Velveting Chicken ensures juicy, tender chicken just like your favorite restaurant dish! Perfect for stir-fries, noodles, or rice bowls. 🍽️✨

Keywords: Velvet Chicken recipe, Healthy Takeout-Style Velvet Chicken, Healthy Velvet Chicken, Takeout-Style Chicken Recipe, Low-Sodium Chicken Stir-Fry, Chicken with Coconut Aminos