| Thank you Chefnot! Wow, is THAT what it's called? Been doing that for more than a decade! My Velvet Chicken is a bit different. Now that I have bought a deep fryer, I'll be making it again.
The chicken is minced fine, and a bit of water is added until you get a kind of "chicken paste"...then, using:
2 egg whites
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon five-spice powder (This is optional)
Beat the egg whites until they start to get stiff. Then fold into the chicken mixture. Add the cornstarch and salt and five-spice powder. Chill until ready to deep-fry.
You can leave out the five-spice powder...some folks don't like it, and the dish is just as good without it. It melts in your mouth...smooth as velvet!
Sure hope this helps!
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