Cornflour...and what to do with it.

magnolia65

I went to a chinese supermarket the other day. I've never been to one before so we picked up a sachet of My Mums sweet and sour sauce (99p)read the instructions on the back and it said to dip strips of chicken breast into the cornflour and deep fry then add this to the sauce...you basically end up with what seems to be crispy sweet and sour chicken cantonese style (which is one of my favourites) I tasted absolutely lovely but I do think we could make a variation using mainly cornflour for possibly southern fried chicken. I also am wondering if the actual chinese takeaway use wet cornflour to deep fry the chicken.

The thing is I only use cornflour for thickening sauces and gravys...I would never have thought of using it as a batter kind of coating before.

Anyone tried this and what happened?

thriftmonster

Ken Hom suggests a mix of egg white and cornflour to "velvet" the chicken before you fry it - but it isn't a thick batter more a slight coating. But it's yummy - I did walnut chicken this way on Sat

elsien

I've tried it but it hasn't worked yet - the batter always comes off and sticks to the wok. I must be getting the consistency wrong or something.

Pink.

I use cornflour and eggwhite to marinate chicken. It makes it very tender and moist when cooked but as thriftmonster says it doesn't really make a batter.

I haven't tried it but could you marinate the chicken then dip it in cornflour just before you fry it?

Pink

thriftmonster

or if you're back in the Chinese supermarket they sell packets of tempura batter mix cheaply and it would still be cheaper than a takeaway!

newleaf

I used to have an old Australian cookbook which had a recipe for a sponge cake made from cornflour. It was incredibly light in texture, and I really liked it. Sadly I no longer have the book - which was actually my school textbook for Home Economics, I think it was called 'Day to Day Cookery'.

nikiyoung

Hi to all
Try adding some five spice to the cornflour or chilli powder it adds a great taste to the chicken or beef! I tend to dip and fry straight away as if left it goes all gloopy and falls of the meat.
HTH
Niki

joebloggs69

HI guys,

I'm having a go at home made curry in the slowcooker with my rubber chicken from Sunday Roast (Even managed a stew out of it yesterday too!) - it's really a combination of two or three recipes on these boards. I reckon in about an hours time I might need to thicken it up with some cornflour - the trouble is there are no instructions on the packet! I know I need to mix it with cold water first, but how much cornflour to how much water? (it's for two people) Also will this then be OK to add to a hot slowcooker pot?

Thanks.

Raspberry_Swirl

i can't give advice on using it in a slow cooker, but for 2 people's portion of dinner i use a big heaped tablespoon of cornflour and mix in 1 tablespoon of cold water. mix it into a runny paste and add into your dinner.

repeat again if dinner doesn't thicken to desired consistancy.

joebloggs69

Many thanks, that should do it. I'm now off to make some naan bread in my spanking new MR Fastbake!

Cheers

redmel1621

i have been trying out my new slow cooker, so far i have cooked in it.....
A gammon joint - Delicious
Chicken casserole - nice but too boney, will stick to breast. also watery
Sausage casserole - nice but too watery/thin juice.

I have been using oxo and even had the potatoes in the chicken one, but they always seem to come out very watery and dh prefers thicker or richer sauces, how do I do this? I thought about adding cornflour but i'm not sure if this would work or how much to put in, or when i should add it i.e. beginning/end of cooking

Mel x