When I use corn starch as a thickener in chinese dishes with sauces,
(regardless of how much I use), it just doesn't taste the same to me as what
you find in many chinese restaurants.

Especially sweet and sour dishes or general chicken.

It seems they use something that gives a clearer, much thicker and more
"neutral" taste. To me corn starch is more like a "gravy".

Are they just cooking down the sugar to near carmalization or using corn
syrup maybe? Or?

Thanks.