The simple rule of thumb to thicken anything with cornstarch is to make a slurry to prevent the starch from clumping. Just mix equal parts cornstarch to water, cold stock, or broth, and then mix ...
Marinate chicken with soy sauce, ginger-garlic paste, and cornstarch; fry until golden. Sauté garlic, ginger, and green ...
Heat about 2 inches of vegetable oil in a large deep skillet or use a deep fat fryer. Mix the cornstarch with the salt in a shallow dish and coat the chicken with the mixture. Shake off any excess.
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