Slice the Chicken: Begin by slicing the chicken breast or thigh into thin, even pieces. This ensures that the chicken cooks uniformly and quickly.

Trim Fat and Tendons: Remove any excess fat or tendons from the chicken to achieve a better texture.

Combine Ingredients: In a mixing bowl, combine the egg white, cornstarch, and seasoning.

Whisk Together: Use a whisk or fork to blend the ingredients until you achieve a smooth, homogenous mixture.

Add Chicken to Marinade: Place the sliced chicken into the bowl with the marinade. Ensure that each piece is thoroughly coated.

Let It Rest: Cover the bowl and let the chicken marinate for at least 30 minutes. For deeper flavor, you can marinate the chicken for up to an hour in the refrigerator. Do not marinate it longer than one hour.

Heat Water: Fill a medium saucepan with water and bring it to a boil.

Blanch Chicken: Carefully add the marinated chicken slices to the boiling water. Stir gently to separate the pieces. Cook for about 30 seconds to 1 minute, or until the chicken turns white but is not fully cooked.

Remove and Drain: Use a slotted spoon or spider strainer to remove the chicken from the water. Transfer the chicken to a plate lined with paper towels to drain excess water. Pat all the water off.

Heat Oil: Heat 2 tablespoons of vegetable oil in a wok or large stir-fry pan over medium-high heat.

Cook Chicken: Add the blanched chicken to the pan. Stir-fry for 2-3 minutes until the chicken is fully cooked and has a slight golden color. Remove the chicken from the pan and set aside.

Add to Your Dish: Now, the velvetized chicken is ready to be added to your favorite stir-fry or other dishes.