{"id":398685,"date":"2018-01-19T18:48:11","date_gmt":"2018-01-19T18:48:11","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?p=398685"},"modified":"2022-07-13T14:09:06","modified_gmt":"2022-07-13T19:09:06","slug":"secret-technique-key-tender-juicy-stir-fry-chicken","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/secret-technique-key-tender-juicy-stir-fry-chicken\/","title":{"rendered":"This Secret Technique is the Key to Tender, Juicy Stir-Fry Chicken"},"content":{"rendered":"[dam-video dam-id=\"35184\"]\r\n\r\nWhether it's mastering fluffy rice or the perfectly balanced sweet-and-sour sauce, it's tricky to recreate favorite Chinese restaurant dishes in your own kitchen. (Though, these takeout copycat recipes definitely come close<\/a>!) In particular, the soft, melt-in-your-mouth texture of a chicken stir-fry just doesn't taste the same at home. So what's the secret?\r\n\r\nVelveting chicken. In the cooking world, the term velveting means to pass through\u00a0hot oil or hot water for a brief period of cooking time. It's a popular Chinese technique that is used to lock in the meat's juices and keep it moist and tender. And good news, this technique can be used on any<\/em> type of meat. (Velvet pork chops<\/a>, anyone?) Velveting may be a restaurant trade secret, but this cooking technique is so easy any home cook can master it with ease.\r\n

How to Make Perfect Velvet Chicken<\/strong><\/h3>\r\nYou'll Need<\/strong>\r\n