cornstarch
玉米淀粉· yu mi dian fen
pantry
Taste & Role
Velveting marinades, thickening sauces (gou qian), and crispy coatings.
What it is
Cornstarch is the secret behind silky Chinese restaurant proteins. Mixed into a marinade it holds moisture under high heat (velveting); mixed with cold water and added at the end it thickens sauce so it clings to every piece. Always mix with cold liquid first — dumping dry starch into a hot wok gives you lumps.
Nutrition
per 100 g- Calories
- 381 kcal
- Protein
- 0.26 g
- Total fat
- 0.05 g
- Carbs
- 91.27 g
- Fiber
- 0.9 g
- Sodium
- 9 mg
USDA FoodData Central
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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