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wrote:
>Ok so you do advocate cornstarch for marinating, I thought you were
>implying in that other message that it was a bad idea due to the
>stickyness.
>
>Have you ever tried palm sugar instead of white/brown? I got into that
>with Thai curry but I noticed that some sweet soy sauce I bought per a
>recipe had it in the ingredients. Either the palm sugar or sweet soy
>sauce are both really nice if you like things on the sweeter side (goes
>well with heat of course).
>
>Jesse
>
OK, you're apparently way ahead of me - I don't enven know where to
FIND palm sugar or sweet soy sauce. As far as the cornstarch - no,
it's not stickiness. You just need to cook the meat last because of
the bits of residue left behind when cooking the chicken. I think
using CS in the marinade sort of ends up creating the well-known
"velveting" process, commonly used for stir-frying shrimp. The
chicken is so tender and moist, you really can't believe it.