Cornstarch in Chicken Stir-Fries

• Marinated velveted chicken common in a variety of Asian recipes, such as ginger chicken stir-fry and sesame chicken stir-fry. For both of these recipes, the chicken is marinated in a soy sauce, sherry and sesame oil mixture before being coated with a combination of cornstarch and flour. The chicken pieces are then quickly browned in a wok and removed until the rest of the dish is complete. When the remaining ingredients are cooked, the chicken is added back to the wok to finish cooking.

Cornstarch for Pork and Beef Stir-Fries

• Cornstarch is also used for marinating beef and pork in stir fries. When using cornstarch in these dishes, it is typically added to a marinade to tenderize the meat as opposed to coat it. Mixed with soy sauce, fish sauce, sesame oil and lime juice, this type of marinade keeps the meat juicy and still creates a nice brown exterior. Pork and beef are also both browned, removed from the skillet and then added again at the end of cooking. This method ensures that the meat is not overcooked and dry.

Cornstarch for Frying

• Cornstarch is also used for frying smaller pieces of boneless chicken, most commonly in Asian recipes, including kara-age chicken, a Japanese fried chicken. Small chicken pieces are marinated in soy sauce, ginger and sake before being thoroughly coated in cornstarch. The pieces are then deep-fried in oil until crisp and cooked through. Typically served with fresh lemon wedges and rice, this Japanese take on fried chicken has a firm, crispy coating that is unrivaled by a flour coating. This preparation without the marinade step is also used to fry many types of fish in Asian recipes.

Other Cornstarch Uses

• Outside of coating meat, cornstarch's main use in the kitchen is as a thickening agent in soups, sauces and gravies. When mixed with a liquid over a medium heat, cornstarch will thicken a liquid in minutes. It is used in dishes where color is not a factor, as it has a whitish color both before after cooking. If you are using cornstarch in a recipe that has acid in it, such as vinegar or lemon juice, be sure to thicken it first with cornstarch, as acidic ingredients break down starches.