Velvet Chicken Recipe

Name: Velvet Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large egg whites; 2 tablespoons toban djan, a fermented chile-bean sauce (See Note); 1 teaspoon kosher salt; 4 tablespoons rice wine or sake; 2 tablespoons cornstarch; 2 pounds boneless, skinless chicken thighs, cut into 1/2-inch dice; Peanut oil, for frying; 2 tablespoons black bean sauce; 2 tablespoons light brown sugar; 2 tablespoons soy sauce; 1 cup minced scallions; 3 tablespoons peeled fresh ginger, finely grated; 2 tablespoons thinly sliced garlic; 3 small dried red hot chiles; 1 pound asparagus, trimmed and cut on the diagonal into 1/2-inch pieces

Servings: persons

2 large egg whites
2 tablespoons toban djan, a fermented chile-bean sauce (See Note)
1 teaspoon kosher salt
4 tablespoons rice wine or sake
2 tablespoons cornstarch
2 pounds boneless, skinless chicken thighs, cut into 1/2-inch dice
Peanut oil, for frying
2 tablespoons black bean sauce
2 tablespoons light brown sugar
2 tablespoons soy sauce
1 cup minced scallions
3 tablespoons peeled fresh ginger, finely grated
2 tablespoons thinly sliced garlic
3 small dried red hot chiles
1 pound asparagus, trimmed and cut on the diagonal into 1/2-inch pieces

1
In a large bowl, beat the egg whites with the toban djan, salt, 2 tablespoons of the rice wine and 1 tablespoon of the cornstarch.
2
Add the chicken and toss well, then cover and refrigerate for 2 hours.
3
In a large saucepan, heat 1 inch of peanut oil to 375.
4
Using a large slotted spoon, very carefully add one-third of the chicken to the hot oil and fry, stirring, until nearly cooked through and browned in spots, 1 to 2 minutes.
5
Using the slotted spoon, transfer the chicken to a paper towel-line baking sheet to drain.
6
Repeat two more times with the remaining chicken.
7
Reserve 2 tablespoons of the frying oil.
8
In a small bowl, whisk the remaining 2 tablespoons of rice wine with the black bean sauce, sugar, soy sauce and the remaining 1 tablespoon of cornstarch.
9
In a wok or large skillet, heat the reserved 2 tablespoons of frying oil.
10
Add the scallions, ginger, garlic and dried chiles and stir-fry for 30 seconds.
11
Add the chicken and asparagus and stir-fry until the asparagus is crisp-tender, about 3 minutes.
12
Add the black bean sauce mixture and stir-fry for 1 minute.
13
Transfer to a platter and serve.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 large egg whites, 2 tablespoons toban djan, a fermented chile-bean sauce (See Note), 1 teaspoon kosher salt, 4 tablespoons rice wine or sake, and more.

Yes, Velvet Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Velvet Chicken

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