How to thicken any sauce with cornstarch
How to thicken any sauce with cornstarch is a easy Asian recipe that serves 4. 30 calories per serving. Recipe by Chef Dennis Chan on YouTube.
Prep: 5 min | Cook: 4 min | Total: 14 min
Cost: $0.06 total, $0.02 per serving
Ingredients
- 2 tablespoons Corn Starch (Use a level spoon; this amount thickens about 2 cups of sauce.)
- 2 tablespoons Water (Cold water works best; can substitute low‑sodium chicken stock or vegetable broth.)
Instructions
Measure Corn Starch
Measure 2 tablespoons of corn starch into a small mixing bowl.
Time: PT1M
Add Cold Liquid
Add 2 tablespoons of cold water (or low‑sodium stock) to the corn starch.
Time: PT1M
Whisk to Smooth
Whisk vigorously until the mixture is smooth and has a consistency between whole milk and heavy cream.
Time: PT1M
Rest the Slurry
Let the slurry sit for about 1 minute to allow the starch to fully hydrate.
Time: PT1M
Incorporate into Hot Sauce
Stir the slurry into the hot sauce, using about 1 tablespoon per cup of sauce. Add gradually while the sauce is simmering.
Time: PT2M
Temperature: simmer
Finish Cooking
Continue to simmer for another 1–2 minutes until the sauce reaches the desired thickness.
Time: PT2M
Temperature: simmer
Nutrition Facts
- Calories
- 30
- Protein
- 0 g
- Carbohydrates
- 7 g
- Fat
- 0 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Vegan, Vegetarian
Allergens: Corn
Ingredient Substitutions
- Instead of Corn Starch: Arrowroot powder, Tapioca starch, All-purpose flour (use double amount)
- Instead of Water: Low‑sodium chicken stock, Vegetable broth
Equipment Needed
- Mixing Bowl
- Whisk
- Measuring Spoons
- Small Saucepan (optional)
Critical Steps — Do Not Skip
- Whisk until smooth with no lumps
- Add slurry gradually to hot sauce while stirring
- Simmer gently; avoid a hard boil
Chef Tips from the Video
- Use cold water or stock to keep the starch from gelatinizing prematurely.
- Add the slurry at the very end of cooking for best texture.
- If the slurry separates after refrigeration, whisk it vigorously before use.
Troubleshooting
Lumps form in the sauce after adding the slurry.
Ensure the slurry is completely smooth before adding and stir it in slowly while the sauce is gently simmering.
Sauce does not thicken enough.
Add another tablespoon of slurry per cup of sauce, whisking well, and simmer a minute longer.
Storage
Refrigerator: Store in a sealed container for up to 24 hours; whisk before reuse.
Freezer: Not recommended; starch may separate when frozen.
Room temperature: Can sit at room temperature for a few hours, but refrigeration is best.
Make-Ahead Tips
- Prepare the slurry ahead of time and keep it refrigerated.
- Give the slurry a quick whisk before adding to the sauce.
Frequently Asked Questions
What is the cultural significance of using a corn starch slurry in Asian cuisine?
Corn starch (known as 'cornflour' in many Asian kitchens) is a traditional thickening agent that gives sauces a glossy, silky texture without adding flavor, making it ideal for stir‑fries, gravies, and sweet soups across Chinese, Thai, and Vietnamese cooking.
How does the corn starch slurry differ from a flour roux in Chinese cooking?
A corn starch slurry thickens quickly at lower temperatures and remains clear, while a flour roux requires longer cooking, adds a nutty flavor, and results in an opaque, heavier sauce. Chef Dennis Chan prefers the slurry for its speed and translucency.
What traditional regional variations exist for sauce thickening in Chinese cuisine?
In Cantonese cooking, corn starch slurry is common for sweet‑and‑sour sauces; in Sichuan cuisine, a mixture of cornstarch and rice wine may be used; in northern Chinese dishes, wheat flour roux is more typical. The slurry adapts well to all regions because it does not alter the flavor profile.
What occasions or celebrations traditionally feature sauces thickened with corn starch in Asian cultures?
Thickened sauces appear in banquet dishes such as Peking duck with hoisin glaze, celebratory stir‑fries for Lunar New Year, and family‑style banquet meals where glossy sauces showcase the chef’s skill.
What are the authentic ingredients for a corn starch slurry versus acceptable substitutes?
The authentic ingredients are pure corn starch and cold liquid (water, low‑sodium stock, or broth). Acceptable substitutes include arrowroot powder, tapioca starch, or, in a pinch, double the amount of all‑purpose flour mixed with liquid.
Can I make the corn starch slurry ahead of time and how should I store it?
Yes, you can prepare the slurry up to 24 hours in advance. Store it in a sealed container in the refrigerator and give it a quick whisk before adding to your sauce, as the starch may settle.
What texture and appearance should I look for when the slurry is ready?
The slurry should be smooth, glossy, and have a consistency between whole milk and heavy cream—thin enough to pour but thick enough to coat a spoon without dripping immediately.
How do I know when the sauce is properly thickened after adding the slurry?
After a minute of gentle simmering, the sauce should coat the back of a spoon and leave a clear line when the spoon is drawn through. If it’s still runny, add a little more slurry and continue to simmer.
What are the most common mistakes to avoid when making a corn starch slurry?
Common mistakes include adding the slurry to a boiling sauce (which can break down the starch), using warm liquid (which creates lumps), and adding too much at once, leading to a gummy texture. Follow Chef Dennis Chan’s tip of adding the slurry gradually while the sauce is simmering.
What does the YouTube channel Chef Dennis Chan specialize in?
The YouTube channel Chef Dennis Chan specializes in Asian home cooking tutorials, focusing on practical techniques, quick sauces, and authentic flavor profiles for everyday cooks.
How does the YouTube channel Chef Dennis Chan's approach to Asian cooking differ from other Asian cooking channels?
Chef Dennis Chan emphasizes simplicity, minimal equipment, and clear visual cues—like the exact slurry consistency—making complex sauces accessible to home cooks, whereas many other channels focus on elaborate presentations or extensive ingredient lists.
Last updated: September 1, 2026
