Chinese style chicken techinque, water velveting and kung pao chicken

Main Dish
4 servings
Very Easy
45 min



Velveting Marinade:

Kung Pao sauce :


Preparation20 min
Cook time25 min
  • Sprinkle in the salt while stirring the meat. Stir in the wine.
  • Add the egg white and gently mix to coat each piece of chicken making sure not to froth the egg. Sprinkle in the cornstarch, coating each piece.
  • Add the oil and stir to coat. Let the meat marinate for 30 minutes.
  • While the chicken marinates, prepare the other ingredients and the sauce. Have them ready.
  • In a small bowl, mix together all of the ingredients for the sauce and set it aside.
    Make rice if desired to serve with dish.
  • Velveting the chicken:
    Using the water method. Bring a pot of water with just one tablespoon oil to a boil.
  • Once the water boils, lower the heat to maintain a very gentle simmer.
  • Scatter in the marinated chicken, stir to separate and keep stirring gently until the coating turns white.
  • Remove the chicken pieces quickly with a slotted spoon or strainer.
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