Chicken with cornstarch coating recipe is different from any other chicken recipe. In fact, I am yet to come across a similar recipe anywhere. It’s our family’s Chinese fried chicken recipe which we’ve modified slightly. The chicken feels crispy and juicy at the same time. You can serve it with potatoes and sautéed mixed vegetables too.
How to Use Cornstarch to Coat Chicken
Cornstarch is the key ingredient for crunchy Korean-style fried chicken.
If you’re only using your cornstarch to thicken sauces or as a fun activity to entertain your kids, then you’re not utilizing all the benefits of this kitchen cupboard staple. Chicken with cornstarch coating improves the crispness of your breaded or battered chicken.
The Science of Cornstarch
The silky fine white powder you use to thicken your gravy is made from the endosperm of the corn kernel, which makes up about 80 percent of the kernel and serves as a source of energy for the seed, according to the Corn Refiners Association (pg 7 of the PDF). During processing of the endosperm, the protein and fat are removed to create the starchy food additive.
The starch molecules in cornstarch — amylose and amylopectin — are responsible for its many functions as an ingredient and food additive. When you add a cornstarch slurry to your stir fry, these starch molecules swell and trap water as they heat up in your skillet, resulting in your thickened sauce.
As cornstarch cools, it creates a semi-solid gel and is responsible for creating the thick, creamy texture of pudding. The starch molecules in cornstarch also disperse or suspend other ingredients, acting as an emulsifying agent.
Though cornstarch serves many functions in food, it has very little nutritional value. According to the USDA, one cup of cornstarch has 488 calories, 117 grams of carbohydrates and 1.1 grams of fiber. The starch contains less than 1 gram of fat and protein and isn’t a significant source of any vitamin or mineral.
Chicken With Cornstarch Coating
Thickening, gelling and emulsifying are certainly useful functions when you’re making gravy or pudding, but you may be wondering how cornstarch can help your chicken. Well, like its many other uses, it all comes down to those starch molecules. The amylose and amylopectin in chicken with cornstarch coating serves many purposes.
When you coat your chicken with cornstarch, those starch molecules act as a barrier that holds in the juices and protects your meat from the heat of your oven, according to the American Meat Science Association. A cornstarch coating also absorbs some of the moisture in the chicken, before and during cooking. As noted, when heated with a liquid, cornstarch swells and holds onto water. However, as the heat in your oven increases, the water evaporates, leaving behind a rigid network of starch molecules and that distinct crispy texture.
Though you may consider using other starchy coatings, such as potato starch or wheat flour, chicken with cornstarch coating creates a crispier texture because it has a higher percentage of amylose. According to Utah State University Extension, amylose creates a firmer gel than amylopectin, which may result in a stronger, crispier coating.
Oven-Baked Cornstarch Fried Chicken
Fried chicken may be a family favorite, but it can be detrimental to your health, according to a January 2019 study published in BMJ. This prospective cohort study found that eating fried food frequently, specifically foods like fried chicken, increased risk of death from all causes, including heart disease.
You can still get the crispy texture you’re looking for from your cornstarch fried chicken by baking it in the oven. Consider trying this LIVESTRONG.com recipe, Baked Chicken Nuggets. Before you dip your chicken nuggets in the batter, dredge them in cornstarch first. In addition to improving the crispiness of your nugget, the cornstarch also improves adhesion of the batter to your nugget, according to the American Meat Science Association.
You can also use cornstarch to liven up your baked chicken breasts. After seasoning your breasts with salt and pepper, cover them with cornstarch. Then bake them at 400 degrees Fahrenheit for 25 to 40 minutes, or until your chicken has reached an internal temperature of 165 F.
If you prefer breaded chicken, make a cornstarch batter to improve the crispness of your baked and breaded chicken. Just add cornstarch to your favorite chicken batter recipe and bake it in the oven.
How to Fry Chicken With Cornstarch
Although an unlikely and unconventional ingredient, cornstarch helps to ensure a crispy crust on fried chicken that does not fall off. The coating may not be what you expect, however, as it is closely resembles a heavy tempura batter. Most Chinese recipes that call for frying chicken use cornstarch in the recipe, so cut your chicken into bite-size pieces before frying and add it to a simple vegetable stir-fry for a flavorful and satisfying main dish. Remember that deep-fried food is a diet-buster, so only consume fried chicken in moderation.
- Buttermilk
- Egg, lightly beaten
- Boneless, skinless chicken breasts or tenders
- All-purpose flour
- Cornstarch
- Kosher or sea salt
- Paprika
- Garlic powder
- Black pepper
- Cooking oil
- Deep fryer or large, heavy pot with cooking thermometer
- Put your personal mark on the fried chicken by experimenting with different combinations of seasonings. Southern cooking diva and celebrity chef Paula Deen adds a touch of hot sauce to her liquid mixture, while Alton Brown relies on cayenne pepper to give his fried chicken a kick.
- Avoid overcrowding the pot or fryer. If you attempt to cook too much chicken at one time, the temperature could become lower than 350 F, which could result in very greasy chicken. Use an instant-read thermometer before cooking your second batch of chicken to ensure that your timing was right and the chicken is cooked through. The U.S. Department of Agriculture’s Food Safety and Inspection Service cautions that you should cook chicken to a minimum internal temperature of 165 F to minimize the risk of food-borne illness.
crispy cornstarch chicken wings
I have cracked the code for the juiciest and crispiest chicken wings – these crispy cornstarch chicken wings are lightly breaded and made in the convention oven, then finished in the air fryer for that fried taste, without all the oil. Do you ever make chicken wings in the oven? They come out extremely juicy, but not crispy at all. But then, do you ever make them in the air fryer? While they are super crispy, they are terribly dry on the inside. I have been working on the secret formula for the best of both worlds, and the secret ingredient… cornstarch.
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secrets to crispy cornstarch chicken wings
corn starch
The secret to crispy chicken wings, is, well obviously, cornstarch if you have been reading. A very light coating of cornstarch to the skin of the chicken wings is the first step. Season the cornstarch with just some salt and pepper, if you will be saucing the wings. Otherwise, season the cornstarch some more. For example, if making lemon pepper wings, lemon pepper seasonings would be great in the cornstarch. If you are saucing the chicken wings, the seasonings here do not make a big difference as the sauce just overpowers them. This recipe is not too much for the sauce though, more for making the actual chicken wing. However, I will definitely go over all my favorite sauces later on.
double-teaming (oven and air fryer)
The key to cooking the chicken wings is double-teaming. First, baking the chicken wings almost fully in the convention oven. Then, placing the chicken wings in the air fryer where the cornstarch will get nice and crispy. The conventional oven will cook the chicken, while keeping in all the juices, while the air fryer will crisp them up. These will mimic fried breaded wings, but in the air fryer, without all the oil. I have tried just the oven and just the air fryer, but I truly believe you need both for the perfect crispy chicken wing.
using a rack
The final secret is using a rack in the oven. Place a rack over a cookie sheet, helps with messes, then place the chicken wings on the rack. Also, line the cookie sheet with aluminum, foil for east clean up. This will allow air flow to circulate around the entire chicken wing, as opposed to just the one side that is facing up. In addition, the wings will not be sitting in their own fat which will prevent them from getting crispy. I do not flip my chicken over. Honestly, the bottom side of the chicken wing, without all the skin, doesn’t really get crispy anyways. Therefore, I just like to let the skin side get as crispy as possible. The bottom side will still be nice and a bit crispy, since we are using the rack; however, I just like to focus on the top side.
quick tips from allie carte
- Lightly coat in cornstarch
- Add seasonings if not saucing
- Place on a rack in the oven
- Do not flip the chicken
- Transfer to an air fryer to finish cooking/crisping
what you need for crispy cornstarch chicken wings
We are going to be double-teaming the chicken here. Meaning, we are going to pretty much almost cook them in the oven, then transfer to an air fryer to finish cooking. With that being said, you will need an oven and an air fryer. Use a basket type air fryer; but, I really like a rack type air fryer as well, especially for this recipe. If you do not have an air fryer, you can bake them in the oven; however, it does not come out as crispy. Make sure you have a rack, like a cooling rack that can go in the oven, we will be cooking the wings on this.
For the ingredients, basically you just need to grab some cornstarch and wings; however, I like to use some salt too.
- Wings
- Cornstarch
If you have whole chicken wings, cut at the joints to remove the wing tip and divide into the flats and drums. I prefer buying them separate, for obvious reasons, but that is not always possible. Fun fact, I despise chicken drums. I mean, I will totally eat them no problem. But, if I am going anywhere, I will request all flats. I do not care, charge me the $3, it is a luxury I will not give up.
Cornstarch is really important here. You might see a lot of people say to use baking powder. No, forget that, it has an aluminum taste. No one wants that. Cornstarch just provides such a crispier skin as well. I have done many taste tests and comparisons but cornstarch always wins.
seasonings
I am more of a saucy type wing person. But, I do like a good dry rub, especially lemon pepper. If going for a sauce route, you really do not need to season the cornstarch. I will throw in a little salt but that is it. If you do not plan on saucing your wings at the end, you will need to heavily season the cornstarch.
how to make crispy cornstarch chicken wings
Preheat oven to 400 degrees. For an easy clean up, line a baking tray with some aluminum foil. Place a baking rack on top of the baking tray and grease that with some cooking spray.
If you have whole chicken wings, cut at the joints to remove the wing tip and divide into the flats and drumettes. I prefer buying them separate, for obvious reasons, but that is not always possible.
Season the chicken with salt and pepper, then sprinkle on a light coating of cornstarch, just enough for a very light dusting. You will only need 2-3 teaspoons for a whole pound of chicken. I do not worry too much about the cornstarch clumping, once you spray the chicken with the cooking spray, you will not even notice.
oven baking
The first step in baking the chicken wings is the convention oven. Place the chicken on the baking rack, skin side up, and spray with a little bit of cooking spray. Bake in the oven for about 30 minutes. I do not flip my chicken over. Honestly, the bottom side of the chicken wing, without all the skin, doesn’t really get crispy anyways. Therefore, I just like to let the skin side get as crispy as possible. The bottom side will still be nice and a bit crispy, since we are using the rack; however, I just like to focus on the top side. You may need to adjust the time, depending on how big the chicken wings are. I get normal/smaller sized ones. If you do not have an air fryer, leave the wings in the oven for an additional, about 10 minutes here, until fully cooked.
air fryer cooking
When time is starting to run out on the oven, make sure to start preheating your air fryer to 400 degrees. Having a preheated air fryer is very important to continue cooking the chicken wings. I will also grease the air fryer with cooking spray, to make sure nothing sticks.
When the 30 minutes are up and the air fryer is preheated, transfer the chicken to the air fryer, skin side up again. Spray with a little more cooking spray and air fry for another 5 minutes, until the chicken is fully cooked. I like using a meat thermometer to know exactly when the chicken is done. I typically stick it into a drum.
When the air fryer is done, you will have the juiciest chicken wings coated in a crispy cornstarch. These air fried chicken wings will mimic breaded chicken wings, without any oil.
saucing the wings
When the wings are done, place them in a bowl with some sauce, tossing to coat. If you are on weight watchers (WW), be mindful of the sauces that you use, as chicken wings are already 6 points each. But hey, these convention oven / air fried chicken wings are a lot less points than typical breaded wings. I usually like to do a sugar free BBQ, sugar free sweet Thai chili or Buffalo Wild Wings has a great parmesan garlic sauce that you can buy in stores, if I am feeling extra adventurous. It is thick so I like to do half that sauce and half water, you can check out how I do that in my Boneless Wing recipe. I also made an amazing sauce that I put on my boneless wings, I call it my sweet fried sauce.
Here, I made a BBQ, Worchestire, honey mustard and garlic sauce that I randomly whipped up waiting for the wings.
Always serve your chicken wings with ranch. Sorry, but if you like bleu cheese, just leave right now. I am only slightly kidding. I have an amazing greek yogurt ranch that I always make with these wings.
crispy cornstarch chicken wings
I have cracked the code for the juiciest and crispiest chicken wings – these crispy cornstarch chicken wings are lightly breaded and made in the convention oven, then finished in the air fryer for that fried taste, without all the oil.