There is a certain fear that exists around cornstarch, an assumption that it was created in a lab and is trying to end this thing called the human existence. No need to fear—it's a pure starch made from finely ground corn flour. And it makes fried chicken 10 times better. Senior food editor Chris Morocco has 4 brilliant ways to cook with it:
If your curry is looking thin, hit it with that slurry.
Thickening Sauces
Cornstarch offers a two-step approach to solving the issue of runny sauces. Adopt the method and never serve a thin sauce again: 1) When you need a shortcut, stir equal amounts cornstarch and cold water in a small bowl until smooth and the consistency of heavy cream. 2) Whisk the slurry into the broth. Return liquid to a simmer, whisking constantly—it needs to reach an energetic simmer to activate the starch fully.
Salt-and-Pepper Shrimp. Photo: Eva Kolenko
Crisping Meats and Veg Quickly
Takeout Chinese food is something like a miracle. Those flash-fried bits of sesame or orange or General Tso's chicken are so sweet and addicting, and it turns out you can cheat that texture at home. Coating small pieces of chopped meat, fish, shrimp—or even cauliflower—that will be sautéed or stir-fried in some straight-up cornstarch, gives you a crispy coating after after a super short time sizzling in that oil. They're not battered (like fried chicken), but texturally they're not far off.
