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Marinated Velveted Chicken for Stir-Fry

Name: Marinated Velveted Chicken for Stir-Fry
Total time: 40 min
Cuisine: Asia, Chinese
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

Appears in Cook's Illustrated May/June 2004

What's the key to tender, juicy stir-fried chicken? It's a technique called velveting.

YIELD 4

TIME 20 minutes, plus 20 minutes marinating

Marinated Velveted Chicken for Stir-Fry photo

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Gather Your Ingredients

¼ cup soy sauce

1 cup water

2 tablespoons toasted sesame oil

1 tablespoon cornstarch

1 tablespoon unbleached all-purpose flour

Before You Begin

To make the chicken easier to slice, freeze it for 20 minutes, until it is firm but not frozen. Prepare the stir-fry ingredients while the chicken marinates.

Instructions

Combine soy sauce, sherry, and water in medium bowl; add chicken and stir to break up clumps. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 hour.

Mix sesame oil, cornstarch, and flour in medium bowl until smooth. Drain chicken in strainer; press out excess liquid. Toss chicken in cornstarch/flour mixture until evenly coated. Use immediately in one of the related recipes.

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