Cornstarch

Fine starch for shatter-crisp Asian-style coatings and slurry thickeners.

In the air fryer. Dust lightly; heavy coats can stay powdery if under-oiled.

Nutrition

Typical values per 1 tbsp (8g)

30kcal

Approximate kitchen reference. Not a lab label. Brands and cuts vary.

Milled from corn endosperm; potato starch is a common swap in some kitchens.

Nearly pure carbohydrate. Functional, not a nutrient star. Use thin layers for crispness.

Airtight pantry; keep bone-dry. Clumps from moisture invite mold. Discard if musty.

Cook slurries until thickened and bubbling so starch tastes clean.

Ultra-fine powder can irritate lungs if inhaled in quantity. Not a thickener for cold acid liquids without proper technique.

Korean · 380°F · 26 min

Twice-cooked wings with a gochujang-honey glaze. The basket gives you the shatter without a pot of oil if you do not crowd it.

48 min total · 4 servings

Japanese · 375°F · 14 min

Ginger-soy thighs in a potato-starch crust. Juicy inside, jagged outside: the air fryer's best argument against a wok of oil.

49 min total · 3 servings

Chinese · 400°F · 16 min

Crispy cornstarch-coated chicken cubes in a savory sesame sauce in about 30 minutes, weeknight-friendly, no deep fryer.

32 min total · 4 servings

American · 380°F · 16 min

Crisp-edged sweet potato fries with a light cornstarch coat: less soggy than oven trays.

31 min total · 4 servings

Chinese · 390°F · 14 min

Extra-firm tofu cubes with a crisp cornstarch coat: ready for stir-fry sauces or bowls.

39 min total · 3 servings