Definition: Cornstarch is a powdery substance that is made from the endosperm of corn. Cornstarch performs three main functions in Chinese cooking. First, a cornstarch/water mixture is used to thicken sauces. It's important not to overcook the cornstarch - always add it to the sauce during the final stages of cooking and stir constantly until the sauce has thickened. Second, cornstarch is added to marinades to seal in the ingredients. If a marinade calls for cornstarch, be sure to add it last. Finally, deep-fried food is often coated in a cornstarch batter before deep-frying to seal in the juices. When a Chinese recipe calls for tapioca starch to be used as a batter, marinade ingredient or sauce thickener, cornstarch can generally be used instead.
Written by Rhonda Parkinson
Return to the Glossary of Chinese Ingredients and Cooking Terms
Written by Rhonda Parkinson
Return to the Glossary of Chinese Ingredients and Cooking Terms
Also Known As: cornflour
