Part 4/9:
Huang illustrates this with his take on Chinese-American chicken and broccoli. The key to a saucy stir-fry is the starch slurry—a mixture of cornstarch and liquid—that thickens the sauce to cling well without becoming gloopy. Preparing the protein in advance is crucial, especially through velveting, a technique that creates a smooth, tender texture.
Velveting Process:
Thinly sliced chicken is combined with egg whites, cornstarch, baking soda, and salt.
The mixture is massaged, marinating for about 30 minutes.
The marinated meat is briefly blanched in water or oil, locking in juiciness and tenderness.