Resealable plastic bag

In a small bowl, beat the egg white. Then combine the egg white, soy sauce and cornstarch into a large resealable plastic bag. Give it a gentle shake to combine.

Pro tip: Alternatively, you can use red wine vinegar to replace the soy sauce in the mixture.

Add the chicken to the bag, seal it up and turn to coat. Eye it to make sure every inch of the chicken is thoroughly covered. Then, pop the chicken into the fridge for at least 30 minutes.

When the chicken is done marinating, it’s time to get cooking. Bring a pot of salted water to a boil. Carefully drop in the chicken and cook for about three minutes until the chicken is just cooked through. (The meat should turn from pink to a milky white.) Carefully strain the chicken using a slotted spoon and transfer to a plate lined with paper towels to dry.

Get stir-fryin’! Once your chicken is completely dry, add it into your favorite stir-fry recipe. Despite the extra steps, you’ll find that velveting chicken is completely worth it. It means juicier, more flavorful chicken in every bite.

But don’t stop there. That juicy velvet chicken is perfect for incorporating into other dishes, too. Try it in quesadillas, casseroles, chilis—and our other recipes put leftover chicken to work!