Using cornstarch as a batter is absolutely possible and can create light and crispy coatings for fried foods. Cornstarch is a versatile ingredient that can be used to thicken sauces and gravies, make crispy coatings, and give baked goods structure. When mixed with water or other liquids, cornstarch forms a smooth slurry that coats food evenly. The slurry then dries into a delicate, crunchy crust when fried. There are a few tips to follow when using cornstarch for batters to ensure success.
The Purpose of Batters
Before diving into how to use cornstarch specifically, it helps to understand the general purpose of batters in cooking. Batters are liquid mixtures that coat foods before cooking. They serve several functions:
- Adhere a crunchy coating evenly to foods like meats, vegetables, and seafood before frying.
- Seal in moisture and provide insulation from dry heat during baking or frying.
- Add texture and flavor coatings.
- Help bind shredded or chopped ingredients together.
Common batters utilize ingredients like eggs, milk, flour, cornstarch, baking powder, beer, soda water, herbs, and spices. The liquid base allows the dry ingredients to coat the food thoroughly. Different batters produce different finished textures ranging from lacy and crispy to thick and crunchy. Batters work by creating a barrier between the food and cooking oil or heat. This allows steam to escape rather than making foods dense or soggy.
Benefits of Using Cornstarch for Batters
Here are some of the top reasons to use cornstarch for batters:
- Crisp texture – Cornstarch batters fry up uniquely crisp, light, and delicate. The cornstarch absorbs moisture and creates a thin, shattered crust.
- Neutral flavor – Unlike flour, cornstarch has a neutral taste that highlights the natural flavor of the fried foods without overpowering them.
- Gluten-free – Cornstarch contains no gluten, making it suitable for gluten-free and sensitive diets when subbed for flour.
- Smooth consistency – Cornstarch mixes well into smooth batters without lumps.
- Adheres well – The fine powder clings neatly and evenly to foods when dredged, unlike coarser flours.
For these reasons, cornstarch is favored for creating tempura style batters and classic Chinese velveting techniques used in stir fries and General Tso’s chicken. The lightness allows foods’ natural flavors and textures to shine.
Ratios for Cornstarch Batters
The exact ratio of cornstarch to liquid depends on the thickness desired. Here are some common ratios:
- Thin batter – 1 Tbsp cornstarch : 1/4 cup cold water
- Medium batter – 2 Tbsp cornstarch : 1/4 cup cold water
- Thick batter – 3 Tbsp cornstarch : 1/4 cup cold water
For proportions in a full batter recipe, you can follow something like:
| Ingredient | Amount |
|---|---|
| Cornstarch | 1/2 cup |
| Flour | 1/2 cup |
| Baking powder | 1 tsp |
| Salt | 1/2 tsp |
| Egg | 1 |
| Cold water | 1 cup |
| Beer or soda (optional) | 1/4 cup |
This makes about 1 1/4 cups of batter. The cornstarch provides a crispy texture while the flour lends binding. Baking powder helps batters puff up lightly. For thinner batters, use equal parts cornstarch and flour and increase the liquids. Thicker Japanese tempura batters use more cornstarch than flour.
How to Mix Cornstarch Batters
Making a smooth cornstarch batter takes a few steps:
- Whisk dry ingredients – In a bowl, whisk together the cornstarch, flour, baking powder, and any seasonings like salt, pepper, or spices to evenly distribute.
- Add egg – Beat in the egg until fully incorporated.
- Gradually add liquids – Slowly add the cold water, beer, soda, or other liquids while whisking. Go slowly to prevent lumps.
- Whisk vigorously – Once all the liquid is added, whisk vigorously for about 30 seconds to fully hydrate the cornstarch and achieve a smooth consistency.
- Let rest briefly – Allow the batter to rest and thicken for 5-10 minutes before using.
The batter will continue thickening as the cornstarch absorbs the liquids. Avoid over-mixing or making the batter too far in advance or it can become too thick.
Frying with Cornstarch Batters
Cornstarch batters are ideal for creating crispy fried foods. Follow these frying tips:
- Use a heavy bottomed pan or dutch oven filled with 2-3 inches oil for frying. Heat to 350-375°F.
- Pat foods dry before dredging to allow the batter to adhere. Dredge foods in the batter, letting excess drip off.
- Fry in batches, allowing the oil to return to temperature between batches. Avoid overcrowding.
- Fry for 2-5 minutes until golden brown, turning food halfway through. Drain on paper towels.
- Let oil fully reheat between frying different foods to avoid flavor transfer.
The hot oil causes the cornstarch to rapidly dehydrate, setting the crispy crust. Double frying can make extra crispy coatings. Simply fry once to cook, drain on paper towels, then fry again to recrisp.
Baking with Cornstarch Batters
Cornstarch batters can also be used to coat foods for baking such as oven-baked chicken tenders or fish sticks. For baking, the batter provides insulation against the dry heat. Follow a similar coating method as frying:
- Pat foods very dry.
- Dredge in batter, letting excess drip off.
- Arrange battered items on a baking sheet lined with parchment.
- Bake at 375-400°F for 15-25 minutes until cooked through and crispy.
The batter will puff slightly and become crispy in the hot oven. Compared to frying, baking yields a less shattery, but still crispy and crunchy crust.
Tips for Cornstarch Batters
Here are some top tips for success with cornstarch batters:
- Use very cold water and liquids – This prevents premature thickening of the cornstarch.
- Avoid over-mixing – Too much stirring develops the gluten in flour, making for dense coatings.
- Work quickly – Have ingredients ready for frying once batter is mixed.
- Use right away – Don’t let the batter sit too long and thicken.
- Fry at the right temperature – Hot oil around 375°F makes the crispiest crust.
- Pat foods dry – Moisture prevents the batter from sticking and crisping.
- Rest fried foods – Letting them drain on paper towels keeps the crust crisp.
- Clean oil between batches – This avoids clumping from batter bits.
With the proper technique, cornstarch batters provide beautifully light and crunchy coatings!
Substituting Cornstarch in Batters
While cornstarch is ideal for light and crispy batters, you can substitute it 1:1 in any batter recipe for the following:
- Flour – Any variety of wheat, rice, or other flour can be replaced with cornstarch. The texture may be less crunchy.
- Breadcrumbs – For a gluten-free alternative to breadcrumb coatings, use cornstarch.
- Cornmeal – Substitute cornstarch to make the batter smoother and less gritty.
When swapping for flour, you may need slightly more liquid to account for cornstarch’s greater thickening power. And because cornstarch lacks gluten, avoid it for bread or baking recipes needing rise.
Storing and Freezing Cornstarch Batters
For best results, cornstarch batters are best used immediately after mixing. But you can store and freeze batters short term.
- Refrigeration – Batter can be refrigerated in an airtight container up to 2 days.
- Freezer – For longer storage, batter can be frozen for 1-2 months. Thaw overnight before using.
- Storage tips – To prevent premature thickening, divide batter between multiple smaller containers vs one large batch.
With storage, some moisture may leech out of the batter, so you may need to thin with a tablespoon or two of water. Always give batters a good whisk once thawed or before using to recombine.
Cornstarch Batter Recipes
Here are some delicious recipes showcasing crispy cornstarch batters:
General Tso’s Chicken
| Ingredient | Amount |
|---|---|
| Cornstarch | 1/2 cup |
| Cold water | 1/4 cup |
| Egg white | 1 |
| Chicken breast, cubed | 1 lb |
| Canola oil for frying | 3 cups |
- Marinate chicken 15 minutes in 1 Tbsp soy sauce, 1 tsp sherry, 1 tsp cornstarch.
- Make batter by whisking together 1/2 cup cornstarch, 1/4 cup cold water, and egg white.
- Dredge chicken in batter letting excess drip off.
- Deep fry at 375°F for 2-3 minutes until crispy.
- Toss chicken with General Tso’s sauce.
Crispy Fish Sticks
| Ingredient | Amount |
|---|---|
| Cornstarch | 1/4 cup |
| Flour | 1/4 cup |
| Baking powder | 1/2 tsp |
| Salt | 1/4 tsp |
| Egg | 1 |
| Soda water | 1/2 cup |
| Tilapia or cod, cut into strips | 1 lb |
- Make batter by whisking dry ingredients, egg, and soda water.
- Dip fish strips into batter, letting excess drip off.
- Deep fry at 350°F for 2-3 minutes until golden brown.
- Drain on paper towels and season with salt.
Crispy Chicken Nuggets
| Ingredient | Amount |
|---|---|
| Cornstarch | 1/2 cup |
| Rice flour | 1/4 cup |
| Milk | 1/2 cup |
| Egg | 1 |
| Skinless chicken breast, cubed | 1 lb |
| Canola oil for frying | 3 cups |
- Make batter by whisking cornstarch, flour, milk, and egg.
- Toss chicken pieces in batter until fully coated.
- Deep fry at 375°F for 4-5 minutes until browned and cooked through.
- Drain on paper towel lined platter.
FAQ about Cornstarch Batters
Why do my fried foods soak up oil with cornstarch batter?
If foods absorb too much oil when fried in a cornstarch batter, the oil temperature is likely too low. Try increasing the oil to 350-375°F to set the crust faster before oil penetration. Letting foods drain well on paper towels also helps remove excess surface oil.
What can I use instead of eggs in the batter?
For vegan or egg-free cornstarch batters, the egg can be substituted with:
- 1 Tbsp ground flax or chia seeds mixed with 3 Tbsp water
- 1/4 cup silken tofu blended until smooth
- 1/4 cup applesauce or mashed banana
These all help bind and thicken the batter nicely like eggs.
Why are my fried foods not getting crispy with cornstarch batter?
If the cornstarch batter coating is not crisping up well when fried, here are a few common issues:
- Oil temperature is too low – Frying below 350°F prevents crisping.
- Batter is overmixed – Too much gluten development prevents crispness.
- Foods are moist – Ensure foods are dried well before battering.
- Thick batter – Excessive cornstarch make coatings chewy. thin batter works best.
- Fried too long – Overfrying can make it soft and greasy.
Check the oil temp, batter ratio, ingredient prep, and fry time to get the perfect crispy crust!
Conclusion
Cornstarch makes an exceptional batter for frying and baking crispy coated foods. The neutral flavor and light, crunchy texture it produces allows foods’ natural flavors to shine. Follow the proper ratios, mixing methods, and frying temps and cornstarch batters yield superbly crispy results. Cornstarch can substitute for flour or breadcrumbs in any batter recipe for gluten-free and low carb options. With a bit of practice, you can easily make restaurant-worthy crispy fried foods at home using cornstarch batters.