Velveted Chicken for Stir Fry

For the Chicken

1. Place your chicken into the freezer for about an hour before you start to prep. This will make it easier to cut and handle.
2. Cut the chicken into thin slices of about ⅛"-¼" in thickness. Place into a large bowl.
3. Into the bowl, add the egg whites, soy sauce, and cornstarch. Mix well until everything has been well incorprated. Store in the fridge for 30 minutes to give it time to marinate.
4. Heat a large pot of water on the stove and bring it to a light boil. If you are doing the full 5 pounds of chicken you will likely want to cook this in batches so it doesn't cool down the water too much when you drop it in.
5. Add the chicken to the boiling water and cook it for about 2-3 minutes or just until it is cooked all of the way through and no longer pink in the center. It won't take long since it has been cut so thin.
6. Remove from the water using a spider or a colander and place on a large sheet pan to dry.
7. Repeat this process until all of your chicken has been cooked.
8. You can use a paper towel to help soak up any excess liquid on the sheet pan or on the chicken to help dry it out.
9. Once the chicken has cooled a bit, place the sheet pan uncovered into your freezer for a couple of hours until the chicken has frozen solid.
10. Freezing uncovered, in a singler layer is how we flash freeze in a home kitchen. This helps ensure that the food has a chance to freeze as individual pieces instead of in one big clump. It is a requirement for if you are going to vacuum seal this, which you should.
11. Once the chicken has frozen solid, remove it from the freezer, break up the pieces, and transfer to a zip top bag. I use the Zwilling Fresh & Save Vacuum Bags.
12. Take out all of the air, and store them in your freezer for later use.