How to keep your stir-fry chicken tender and juicy

Ingredients

• 2 pieces Chicken Thighs (boneless, skinless, trimmed)
• 100 ml Water (room temperature)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tsp Granulated Sugar (balances saltiness)
• 0.25 tsp White Pepper (ground)
• 0.5 large egg Egg White (separated from yolk, about 15 ml)
• 10 g Corn Flour (light coating, about 1 tbsp)
• 2 tbsp Vegetable Oil (high smoke point oil)
• 2 cups Mixed Stir‑Fry Vegetables (e.g., sliced carrots, bell pepper strips, broccoli florets, snap peas)
• to taste Salt (optional, for final seasoning)

Instructions

1. Tenderize the Chicken

   Place the chicken thighs on the cutting board and gently pound with the flat side of the knife or a meat mallet to break up the muscle fibers.

   Time: PT2M

2. Cut into Desired Shape

   Slice the chicken into bite‑size strips or cubes, about 1‑2 cm thick, for even cooking.

   Time: PT3M

3. Prepare the Marinade

   In a mixing bowl combine 100 ml water, 2 tbsp soy sauce, 1 tsp sugar, ¼ tsp white pepper, and the half egg white. Whisk until the sugar dissolves and the egg white is fully incorporated.

   Time: PT3M

4. Marinate the Chicken

   Add the cut chicken pieces to the bowl, toss to coat, and massage gently for about 5 minutes so the liquid penetrates the meat.

   Time: PT5M

5. Add Corn Flour Coating

   Sprinkle 10 g corn flour over the marinated chicken and toss until each piece is lightly dusted.

   Time: PT2M

6. Heat Oil and Fry Chicken

   Heat 2 tbsp vegetable oil in a wok or large skillet over medium‑high heat until shimmering (about 180 °C). Add the chicken in a single layer and stir‑fry until golden and cooked through, roughly 7 minutes.

   Time: PT7M

   Temperature: 180°C

7. Stir‑Fry Vegetables

   Add the mixed vegetables to the pan, toss quickly, and stir‑fry for 5 minutes until crisp‑tender. Season with a pinch of salt or extra soy sauce if desired.

   Time: PT5M

   Temperature: 180°C

8. Finish and Serve

   Give everything a final toss, drizzle a tiny drizzle of oil to stop oxidation, then transfer to a serving plate. Serve hot with steamed rice or noodles.

   Time: PT1M

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

15 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Thighs: Chicken Breast
• Instead of Soy Sauce: Tamari
• Instead of Granulated Sugar: Honey (use less)
• Instead of White Pepper: Black Pepper
• Instead of Egg White: Aquafaba (1 tbsp)
• Instead of Corn Flour: Potato Starch
• Instead of Vegetable Oil: Canola Oil
• Instead of Mixed Stir‑Fry Vegetables: Any fresh or frozen veg you like

Equipment Needed

• Cutting Board
• Sharp Knife
• Mixing Bowl
• Whisk
• Measuring Spoons
• Wok or Large Skillet
• Tongs
• Plate

Critical Steps — Do Not Skip

• Tenderizing the chicken breaks down muscle fibers for juiciness.
• Properly massaging the chicken in the water‑soy sauce brine ensures moisture absorption.
• Coating with corn flour before frying creates a light, crispy exterior.
• Oil must be hot (≈180 °C) before adding chicken to prevent soggy coating.
• Do not overcrowd the pan; cook in batches for even crispness.

Chef Tips from the Video

• Use a wok for the best heat distribution and quick toss.
• A half egg white adds silkiness without making the coating heavy.
• A splash of oil at the end prevents the chicken from oxidizing and keeps it glossy.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Can freeze cooked stir‑fry for up to 2 months; reheat gently to avoid over‑cooking the chicken.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 2 hours ahead; keep refrigerated.
• Pre‑cut vegetables and store them in a sealed bag with a damp paper towel.
• Reheat gently in a skillet over medium heat; add a splash of oil to revive crispness.

Frequently Asked Questions