On Wed, 26 Oct 2005 04:06:08 -0500, OmManiPadmeOmelet wrote:

> In article >,
> Ian MacLure > wrote:
>
> > OmManiPadmeOmelet > wrote in
> > :
> >
> > [snip]
> >
> > > Y'know, I'm going to have to try that with my stir fry. The garlic and
> > > fresh ginger helps, but there is always something "missing" that makes
> > > it taste like it does in restaurants. I'll give that a shot, thanks!
> >
> > Hmmm... Took a Chinese cooking course some years ago
> > taught by a friend at his restaurant. It wasn't some domesticated
> > presentation, it was the full-on how its done in the restaurant
> > method. There were significant differences from home cooking.
> > Now if I could only find my notes....
> >
> > And-uh "Chinese starch" is tapioca IIRC.
> >
> > IBM
>
> Please do let us know!
> The one I'm the MOST interested in is their fried chicken!

The crispy coating on chinese fried food is cornstarch.... I can
guarentee that's the coating on pork and there's no reason it wouldn't
work with chicken.