WHAT IS VELVETING? cornflour tenderises the protein and gives the chicken a light coating

The process of tossing chicken in cornflour and other ingredients before frying is a traditional Chinese technique that’s also known as velveting. The cornflour tenderises the protein in the meat and gives it a light coating, which keeps the chicken succulent when fried. Sometimes, a beaten egg white is added to the coating, which makes it more of a light batter, but a simple mix of cornflour and soy sauce, plus any other spices or herbs for flavour, works well too.