Ingredients:

  • 1 lb chicken breast, sliced thin against the grain
  • 1 tbsp cornstarch
  • 1 large egg white, beaten until frothy
  • ½ tsp baking soda
  • 1 tbsp neutral oil
  • 1 tsp soy sauce

Instructions:

  1. Slice the chicken breast into thin, uniform strips, cutting perpendicular to the muscle fibers (against the grain) to ensure tenderness.
  2. In a mixing bowl, combine the sliced chicken with the beaten egg white, cornstarch, baking soda, soy sauce, and neutral oil.
  3. Massage the marinade into the meat by hand or with a spoon until every piece is coated in a creamy, opaque slurry.
  4. Let the chicken rest in the refrigerator for 30 minutes to allow the velveting process to occur.
  5. Heat a wok or heavy-bottomed skillet over high heat until a drop of water evaporates instantly, then add the high-smoke point oil.
  6. Slide the velveted chicken into the pan in a single layer. Sear for 2–3 minutes without moving to develop a golden hue.
  7. Toss the chicken quickly until the meat is opaque and glistening, then remove from heat immediately to prevent overcooking.