Chinese-Style Velveting Chicken Breast

Combine egg white, vinegar, cornstarch, and salt in a large bowl and blend until the mixture is well combined and free of lumps. Add sliced chicken to the bowl and mix it in thoroughly with the marinade, ensuring that every piece of chicken is evenly coated. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Heat water and oil to a rolling boil in a large pot over high heat, then gradually decrease the heat to a medium level. Remove the chicken from its marinade and gently shake off any excess, discarding the remaining marinade. Add the chicken to the boiling water and cook until it reaches a pale white color on the outside but still retains some moisture, approximately 1 minute.

Drain the chicken and complete cooking in a sizzling hot wok or skillet until it reaches an internal temperature of 165 degrees Fahrenheit, indicating that it is fully cooked through and no longer pink in the center. Alternatively, store parboiled chicken in an airtight container in the refrigerator for up to a few hours until you're ready to finish cooking it.