Umami Recipes
Umami Recipes

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Baking Soda Cornstarch Velveting Chicken (I Heart Umami)

4 servings

servings

15 minutes

active time

20 minutes

total time

Ingredients

500g chicken breasts (thin sliced)

1 tbsp coconut aminos

1 ½ tsp tapioca starch (or potato starch, or cornstarch)

½ tsp baking soda

¼ tsp coarse sea salt

2 tbsp olive oil

⅛ tsp white pepper (or black pepper, optional)

500g chicken breasts

1 whole egg white (whisked)

½ tsp sea salt

Pinch ground white pepper

¾ tbsp tapioca starch (or potato starch or cornstarch)

1-1.5 tbsp avocado oil (for pan-frying the chicken)

Directions

Slice chicken breast

Slice

Hold your knife at a 45-degree angle to make the slice wider and flatter. Slice the chicken against the grain into thin pieces (about ⅛”).

Velveting

Marinate

In a medium bowl, for homecook style, combine the chicken with ingredients from coconut aminos to pepper, if using. For hot water velveting style, combine the chicken from egg white to starch. Mix well and set it aside in the fridge to marinate for 15 minutes.

Cook the chicken

Stir fry

To stir fry the chicken: Preheat a large saute pan or wok over medium heat until it’s too hot to place your palm near the surface, about 2 to 3 inches away.

Sear

Add the oil and swirl it around the skillet. Add the chicken, turn heat up to medium-high, and quickly spread out the chicken into a single layer. Pan fry them without disturbing until they are golden brown color, about 2-3 mins.

Sear

Then use a spatula with a firm tip to flip and sear the flip side, about 1-2 mins. The chicken should be cooked through and golden brown on the outside.

Hot water velveting

To hot water velveting the chicken: Bring a large pot of water to boil. Add 1 tbsp oil to the boiling water. Add the chicken and stir the water gently to separate the pieces and prevent them from sticking to each other.

Drain

After about 1 minute, or as soon as the slices turn white, scoop them out and set aside to drain well before stir frying.

Cook through

Please note that after water blanching, the chicken is not cooked through. Follow the stir-fry step above to finish cooking the chicken.

Nutrition

Serving Size

0.25 lb

Calories

363 kcal

Total Fat

16 g

Saturated Fat

3 g

Unsaturated Fat

11 g

Trans Fat

0.03 g

Cholesterol

145 mg

Sodium

904 mg

Total Carbohydrate

3 g

Dietary Fiber

0.02 g

Total Sugars

0.003 g

Protein

48 g

4 servings

servings

15 minutes

active time

20 minutes

total time
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