Greek-Flavoured Chinese Style Chicken

This is a clever recipe: take Chinese velveting (the egg white and cornstarch marinade that gives Cantonese chicken its signature soft texture) and dress it in Greek seasonings. Oregano, lemon pepper, garlic, and a whole lot of white wine replace the soy sauce and ginger you’d expect.

The velveting is what makes this technically Chinese. Chicken breast pieces marinate in beaten egg whites, cornstarch, and a first round of oregano, salt, lemon pepper, and garlic powder. Then they get a quick deep-fry to medium brown, which sets the coating into the silky texture Chinese restaurants are known for.

The vegetables go in a hot wok next, with the seasoning oregano and paprika sprinkled on, butter melting over the top. Once the zucchini starts giving up its juice, the white wine deglazes the pan and reduces down to a syrupy sauce in under ten minutes.

The recipe specifically calls for serving over tiny pasta, which is the Greek part of the equation rather than rice. Orzo, ditalini, or pastina work nicely.

Pro Tips

• Cut the chicken into uniform three-quarter inch pieces. Even sizes mean even cooking in the hot oil.
• Use a real wok or wide cast iron pan with high heat. Crowded pans steam vegetables instead of searing them.
• Frothy egg whites are non-negotiable for the velvet. Underbeaten whites don’t coat properly.
• Reduce the wine sauce until it’s syrupy, not soupy. The half-cup target is what makes this dish-quality.

Variations

• Add a handful of pitted Kalamata olives in the last minute for a more pronounced Greek profile.
• Stir in a half cup of crumbled feta just before serving for a creamy finish.
• Swap zucchini for asparagus or green beans depending on the season.