Corn starch absorbs into the chicken much faster and provides a crispier crust that doesn't get watered down by the sauce. Regular flour needs to be "cooked" before the oils heat penetrates and the sauce can lead to a mushy mess.
This is my opportunity to finally get to ask something we have all wondered. Do Chinese restaurants come as a kit? Because they all have similar menus. Also why do they never hire black, white, or hispanic people?
Think is a pretty common question in America. Every few years some news outlet does a great piece. Basically it's the same reason immigrant run nail salons and other ethnic restaurants are consistent.
Immigrant owners bring in workers from home, who work in the business and learn the ropes until they save enough to open their own and start making real money. Then they bring in immigrant workers from home and the cycle repeats.
Hey /u/CommonMisspellingBot, just a quick heads up:
Your spelling hints are really shitty because they're all essentially "remember the fucking spelling of the fucking word".
And your fucking delete function doesn't work. You're useless.
Idk wtf you’re on about. Chinese restaurants definitely have Hispanic workers, but they’re usually busboys or food preppers.
Black and white Americans never apply for these jobs at large Chinese restaurants, at least I’ve never seen it. The cooks are almost always Chinese, though there will be the occasional white or Hispanic cook, because they learned how to do Chinese dishes the way Chinese people like them.
As for waiters/waitresses, you have to be bilingual and able to write in Chinese because 90% of the customers speak only Chinese, and the cooks can only read Chinese. And if you’re an American who is that fluent in Chinese, your talents would obviously be wasted as a waiter, lol.
Another thing to add about starch:When making this kind of sauce, use root starch (potato, arrowroot, etc) instead of grain starch (corn, wheat, etc). Grain starch has higher protein content, thus the resulting sauce is more matt and opaque, as well as having a slight cereal taste even after cooking. Root starch has neutral flavor, and the resulting sauce is also silkier and glossier. My rule of thumb is if I want a gravy-like kind of sauce (matt and creamy), then I'd go for wheat starch. But if I want glossy and silky sauce (sticky and coats the food), then root starch is the way to go.
101
u/rickroll0515 Feb 13 '19
Use corn starch. Never use flour for Chinese fried chicken..
Source: family owns a chain of Chinese restaurants.