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Slice against the grain: Look at the chicken and identify the direction of the grain. Slice across the grain, not along it.
Put the sliced chicken in a bowl, add salt, and then add the water. Massage the chicken gently so it absorbs the water.
Add the oil to the chicken.
Add the cornstarch and mix everything well. Let the chicken sit for about 15 minutes.
Boiling: Bring a pot of water to a boil, reduce heat to medium-low, and gently drop in the velveted chicken. Cook until the chicken turns opaque (about 1-2 minutes).
Sautéing in a Wok: Heat 2 tablespoons of oil in a hot wok until it begins to smoke. Add the velveted chicken and spread it out. Let it cook without moving for a bit, then stir.
Frying in Oil: Heat about 1 ½ cups of oil to 375°F. Add the velveted chicken and fry until lightly golden brown and crispy.
Prepare the Sauce: In a small bowl, mix all the sauce ingredients and stir until well combined.
Sauté the Vegetables: Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the sliced onions, mushrooms, and bell peppers. Stir-fry for 3-4 minutes.
Add the minced ginger and garlic to the vegetables and stir-fry for another 30 seconds.
Combine Chicken and Sauce: Add the pre-cooked chicken back to the wok with the vegetables. Stir and pour the prepared sauce over everything. Cook for 1-2 more minutes.