Found out more Asian restaurants use corn starch in their frying instead of flour figured I'd try. Think it cam out pretty decent

Used it to thicken stuff but never thought about using it as a breading

Stuff breaded or battered in cornstarch turns out like a tempura batter...think the breading on sweet and sour chicken...

Put a heaping Tb, spoon of it in 4 eggs with a little water and whip real good, for the best scrambled eggs.

I add some to the flour....when frying chicken....makes it crispy- er

Definitely, helps to keep stuff crunchy, even after tossing in a sauce.

The best beer batter:

One 12 oz can of beer
One egg
One cup flour
One tablespoon baking powder NOT SODA
Two tablespoons corn starch

Mix well, it will appear to be too thin, don't worry, it isn't.

Roll fish or whatever in flour just to dry it off, not really a coating.
Dip in batter, let a little of the excess drain off before dropping in HOT oil.

Started using corn starch instead of flour in the 80's after watching Martin Yan in his PBS series Yan can cook.
Crispy and light, I love it on cut up chicken. I usually add this to vegetables and rice with a little orange sauce

Wonder if clear gel or therm flo would be the same , they're all cornstarch .

I'll try that!

... and another reason why folks aren’t migrating to Asia

Mix the corn starch and a little water until a smooth paste then ad it to the eggs and whip

That looks good I have to try that. Did you add spices.


I am...

I'm sure but why use the more expensive stuff for breading?

I dredge moist fish in cornstarch. Then in a thin egg wash, lastly cornflake crumbs. Great fish coating. Fry fast and hot.

Wonder if clear gel or therm flo would be the same , they're all cornstarch .[/quote]

I'm sure but why use the more expensive stuff for breading?[/quote]

True , but it depends on where you get it.
I get it from an Amish store , most times less than $1 a pound , but that was two years ago.
I got so I would buy a 3-4 pound bag everytime I stopped in.
Have it saved where it's safe.
Only use it in pie fillings , seldom make gravey with it.
I haven't bought corn starch in over 15 years.
Have no idea how much it is.

Awesome

Thank you for sharing, wolfdog91.

I thought corn starch was for preventing chafing in the summer months

Tried it on some Bluegill and Crappie that I caught today. Very good batter! Thanks for sharing Waggler.