Velveting may sound like a mysterious culinary trick, but it’s actually a simple and brilliant way to keep meat incredibly tender. If you’ve ever wondered why chicken or beef in your favorite Chinese takeout tastes so soft and silky, velveting is usually the secret. The technique works by coating the meat in a mixture—often cornstarch and egg whites—that forms a protective layer and locks in moisture during cooking.

This method has deep roots in traditional Chinese cooking. Velveting was developed centuries ago as a way to prevent meat from drying out during the intense heat of stir-frying. Since woks cook food quickly at high temperatures, cooks needed a way to keep meat juicy. Over time, velveting became a staple technique, now used far beyond China in kitchens around the world.

The process itself is straightforward. Sliced meat is coated in a mixture of cornstarch, egg whites, and sometimes rice wine or soy sauce. This creates a thin, silky barrier around each piece. The meat is briefly blanched in simmering water or oil until it turns opaque, then finished in a stir-fry or another dish. That quick pre-cook step is what keeps the meat tender, no matter how hot the pan gets.

Velveting works because the coating protects the meat fibers from moisture loss. Cornstarch creates the gel-like seal, egg whites add smoothness, and ingredients like soy sauce or wine boost flavor. This results in a soft, velvety texture that’s hard to achieve with other tenderizing methods.

From Kung Pao Chicken to Mongolian Beef, velveting is behind the tenderness in many popular dishes. Mastering it at home can instantly elevate your cooking. It’s a simple technique—but one that transforms everyday meals into restaurant-quality plates.