tony b Posted June 27, 2015 Report Posted June 27, 2015 I've done both baking powder and corn startch methods. I like cornstarch better. I also do cornstarch for a crispy coating to my Wok meats. I'd done cornstarch before, like you especially on Asian foods in the wok. Will experiment with both on chicken and see which one I like better. Supposed to storm all day tomorrow, so it might be fried chicken for dinner and not grilled!
