I discovered the secret to melt-in-your-mouth chicken is a process called “velveting” and I do it every time now. A simple cornstarch, acid (vinegar or soy sauce) and egg white marinade 30 minutes before a 60 second parboil, velveting is a pre-cooking technique used to prevent delicate foods from overcooking. The velvet coat protects the flavor and texture of the food when it is placed into hot oil or water. Velveting is not a tenderizing method, but it keeps foods from becoming tough.
WHAT I DO: Whisk a mixture of 2 egg whites, 3 tbsp cornstarch, 2 tbsp acid (like white, rice wine or apple cider vinegars,) 2 tbsp low sodium soy sauce with enough water (a few tbsp tops) to make it wet. Toss the chicken into this velvet slurry. Let sit for about 30 minutes in the fridge. I’ve even left it up to 12 hours and also frozen it in the marinade.
How I use it 90% of the time: I’ll let a package thaw, then lift the chicken directly from the marinade and into panko bread crumbs. Then I saute it in a scant amount of coconut oil.
I NEVER PARBOIL BUT YOU CAN IF YOU LIKE.
To precook for another recipe: into a pot of boiling water, spoon the chicken chunks. Separate the pieces quickly and remove after 60 seconds. Remember, you are just par-boiling them, you will cook them later. The water will stop boiling because the chicken will cool it. It’s ok if it does or does not. Drain into a strainer.
I NEVER PARBOIL. I’ll lift it from the velvet slurry and drain it a little, then put the chicken chunks or thin slices into a grill pan or saute in 2 tbsp of coconut oil until just brown each side. I’ve also breaded the pieces with breadcrumbs before going into the pan. I’ve never made it this tender. Saute maybe 3-5 minutes at medium high heat.
YOU CAN ALSO AIR FRY THEM AT 375 for 8-12 mins, keep checking so you don’t over cook.
I’ve also made the slurry using just a cup of Eggbeaters egg replacement stuff, 3 tbsp cornstarch and vinegar. The formula to make it tender is egg white, cornstarch and an acid.
That being said, some cooks use only baking soda to tenderirze their chicken, I’ve never tried that.