Because I don't drain the chicken, I stir up
a little cornstarch and water to thicken the sauce.
Not exact matches
The chicken batter is
cornstarch, rice flour, all - purpose flour,
and a
little baking powder, with enough equal parts of vodka
and water to hydrate it — the vodka allows the batter to fry up super crispy.
Hint: if you want to thicken it a
little more you can mix a tablespoon of
cornstarch in about a tablespoon of
water and add to the sauce.
, a
little water,
cornstarch, pat of butter
and some pecans for the filling
and BAM!
Proceeded as written (sans the ingredients I didn't have — tomato paste
and pearl onions), though I did thicken with a
little water - dissolved
cornstarch instead of butter - flour.
6 Thicken with
cornstarch: Mix the
cornstarch powder into a
little water to dissolve the corn starch (otherwise you'll have lumps to deal with)
and add to the chili to thicken it.
Basically, make up a slurry (
cornstarch with just enough
water to become pourable),
and add a
little at a time, whisking constantly as you add it.
In a medium - sized saucepan over medium - high heat, add the sugar,
cornstarch,
and water, a
little at a time.
Just mix equal parts
cornstarch and water (or a
little less
water)
and you'll have a great squishy concoction that behaves like a solid as long as you are applying a stress to it (bouncing it around)
and like a liquid when you let it go.