When frying chicken, how much cornstarch should I add to the flour?!
you don tneed to add cornstarch to the flour. most people just use eggs in one plate/bowl and flour in the other, to make fried chicken.
i dunno the same amount of flour, so a cup of each?! depending on how mcuh chicken ur making.
@chetak, the question is about frying chicken, not making stew, so the detail is already provided in the question.
So far you have received responses that say not to use cornstarch in your batter. I know my Oriental recipes call for cornstarch in their batter so here is a recipe from my cookbook called 1001 Oriental Recipes. I collect cookbooks and have over 1,200 of them. I really enjoy Oriental cooking so I use this book a lot (as well as other Oriental cookbooks). This particular recipe is for Sesame Pork with Sweet-and-Sour Vegetables. You can always just use the batter part of the recipe for your chicken.
SESAME PORK WITH SWEET-AND-SOUR VEGETABLES
1 lb lean pork, cut into 3/4" pieces
1/3 c soy sauce
1/3 c dry sherry
1 clove garlic, crushed
1/4 c flour
1/4 c cornstarch
1/2 c water
2 cups oil for frying
1 c chicken broth
1/2 c reserved syrup from pineapple chunks
1/2 c vinegar
1/2 c brown sugar
2 tsp soy sauce
2 T cornstarch in 1/4 c water
1 (8 oz) can water chestnuts, drained and sliced
1 (15 1/4 oz) can pineapple chunks, drained
2 green peppers, cut into 1/2" cubes
2 cooked carrots, quartered lengthwise and cut into 2" lengths
1 T toasted sesame seeds
Combine the pork, soy sauce, sherry, and garlic. Marinate for 2 hours in the refrigerator. Drain. Combine the batter ingredients and beat just until smooth. Let stand for 1 hour. Dip pork a few pieces at a time into the batter. Drain. Deep-fry at 375 degrees until pork is done and the batter coating is a light, golden brown. Drain on paper toweling and keep warm. (If you wish, you may pre-cook the pork.) Combine the broth, reserved pineapple syrup, vinegar, brown sugar, and soy sauce. Heat until the sugar dissolves. Add the cornstarch mixture and cook until the mixture thickens. Add the pork, water chestnuts, pineapple, peppers, and carrots. Heat until the ingredients are heated through. Serve on chow mein noodles immediately, before the crisp batter on the pork softens. Garnish with sesame seeds.
Hope that helps.
It will depend on what you want to use it for.
Add a teaspoon to a small glass of water and stir up to make a slurry and stir into the stew.
If it is for flouring a breast use regular flour and about 1/2 cup would be enough to dust a couple of breasts.
More details would have helped had we known what you were doing.
Chetak the question is about Frying Chicken.
Anbd I never all cornstarch. Some people use3 an egg wash but for me I just use super cold water. Dip the chicen in the water, then my seasoned flour, then water and flour again. Then fry at 350 for Exactly 15 minutes.
In frying chicken you do not need cornstarch..........Just flour...and seasoning....
All I do is rinse the chicken and dredge through the flour mixture...You can do that twice if you like...Personal preference.....
Have fun !!!
actully i once that just flour would be enough but corn starch does give a crispy outside.
The ratio should be 1:1 so if you need a a cup of flour then cup of cornstarch
If you put eggs or cornstarch in the flour it will scorch. Try just flour. Let it sit awhile and shake again.
just flour no corn starch