a technique in chinese cuisine for preserving the moisture of meat while cooking. it provides a soft or “velvety” texture to the meat of any entree. this technique is applied to raw meat before cooking, and involves pre-coating the meat with a mixture of oil, egg white, cornstarch, and sherry or rice wine.
Have you ever made a stir fry so enthusiastically but were left disappointed because your chicken ended up super dry & rubbery? If your answer is yes, don’t worry… so have I (sad story, I know). Well, cry no more, my friends, because now you know what you were missing!
So let me keep it real for you – don’t even bother with the egg whites, and the oil, and all that fancy stuff… the most important ingredient here is cornstarch. I mean, think about it: why would you waste your time with the extra stuff when all you’re trying to do is make a quick (yummy) meal after work?!
If it makes you feel any better, I don’t entertain the fancies. I just sprinkle on a little bit of salt & pepper and generously coat the chicken with cornstarch (I prefer to massage the cornstarch in because the last thing I want is lumps in my food. Uhhh… ew). Next, marinate the chicken in your stir fry sauce for a good 20 minutes at room temperature; and then when you’re ready, throw the meat into a wok with some veggies and you’ve got yourself some juicy, moist Kung Pao Chicken! Woo!
P.S. I cheated today. I googled the definition because my dictionary didn’t know the definition.