Chinese cuisine is loved worldwide for its bold flavors, glossy sauces, and perfectly balanced taste combinations. Whether it’s a simple stir-fry, crispy fried appetizer, or comforting noodle bowl, one element ties many dishes together — the sauce. And when it comes to achieving that smooth, restaurant-style consistency, cornflour plays a starring role.

Cornflour (also known as cornstarch in some countries) is a powerful thickening agent that gives Chinese sauces their signature shine, silky texture, and perfect coating ability. In this detailed guide, you’ll learn how cornflour works, the correct thickening technique, and step-by-step recipes for easy Chinese sauces you can prepare at home.

Why Cornflour Is Essential in Chinese Cooking

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Cornflour is widely used in Chinese cuisine for several reasons:

1. Perfect Thickening Power

When mixed with liquid and heated, cornflour thickens quickly. This creates that smooth, glossy sauce that clings beautifully to vegetables, meat, and noodles.

2. Neutral Flavor

Cornflour does not alter the taste of your dish. It enhances texture without affecting the original flavors.

3. Glossy Finish

Chinese sauces are known for their shiny appearance. Cornflour gives that attractive glaze.

4. Quick Cooking

Unlike wheat flour, cornflour thickens almost instantly once heated, making it ideal for fast stir-fry cooking.

How to Use Cornflour in Chinese Sauces (The Right Way)

Before diving into recipes, it’s important to understand the proper technique.

Step 1: Make a Slurry

Never add dry cornflour directly to hot liquid. It will form lumps.
Instead:

• Mix 1 tablespoon cornflour
• With 2–3 tablespoons cold water
• Stir until smooth

This mixture is called a slurry.

Step 2: Add at the End

Add the slurry at the final stage of cooking and stir continuously.

Step 3: Simmer Briefly

Allow the sauce to simmer for 30–60 seconds until it thickens and becomes glossy.

Now let’s explore the most popular and easy Chinese sauces made using cornflour.

1. Classic Chinese Stir-Fry Sauce

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This is the base sauce used in most Indo-Chinese and Chinese dishes.

Ingredients:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional)
• 1 tsp sugar
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 cup vegetable stock or water
• 1 tbsp cornflour + 2 tbsp water (slurry)
• 1 tsp sesame oil

Method:

1. Heat oil in a wok.
2. Sauté garlic and ginger.
3. Add soy sauce, oyster sauce, sugar, and stock.
4. Bring to a simmer.
5. Add cornflour slurry.
6. Stir until thick and glossy.
7. Finish with sesame oil.

Best For: Vegetable stir fry, chicken stir fry, tofu dishes, fried rice topping.

2. Sweet and Sour Sauce

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A favorite worldwide, especially in Indo-Chinese cuisine.

Ingredients:

• 3 tbsp tomato ketchup
• 2 tbsp vinegar
• 3 tbsp sugar
• 1 tbsp soy sauce
• 1 cup water
• 1 tbsp cornflour slurry

Method:

1. Combine ketchup, vinegar, sugar, soy sauce, and water.
2. Bring to a boil.
3. Add slurry.
4. Stir until thick and shiny.

Optional: Add pineapple juice for authentic flavor.

Best For: Sweet & sour chicken, paneer, cauliflower, or Manchurian balls.

3. Manchurian Sauce

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Popular in Indo-Chinese cuisine.

Ingredients:

• 1 tbsp soy sauce
• 1 tbsp chilli sauce
• 1 tbsp tomato ketchup
• 1 tsp vinegar
• 1 cup vegetable stock
• 1 tbsp cornflour slurry
• 1 tsp garlic
• 1 tsp ginger
• Spring onions

Method:

1. Sauté garlic and ginger.
2. Add sauces and stock.
3. Simmer.
4. Add slurry and cook until thick.
5. Add fried Manchurian balls.

Tip: For dry Manchurian, use less water and just a light coating.

4. Garlic Sauce (Chinese Style)

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Perfect for garlic lovers.

Ingredients:

• 1 tbsp chopped garlic
• 1 tbsp soy sauce
• 1 tbsp chilli paste
• 1 tsp sugar
• 1 cup water
• 1 tbsp cornflour slurry

Method:

1. Sauté garlic in oil.
2. Add soy sauce, chilli paste, sugar, and water.
3. Bring to boil.
4. Add slurry and thicken.

Best For: Garlic chicken, paneer, mushrooms, broccoli.

5. Schezwan Sauce (Thick Version)

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Inspired by Sichuan cuisine but adapted in Indo-Chinese style.

Ingredients:

• 2 tbsp red chilli paste
• 1 tbsp soy sauce
• 1 tsp vinegar
• 1 tsp sugar
• 1 cup stock
• 1 tbsp cornflour slurry
• Garlic (1 tbsp)

Method:

1. Cook garlic.
2. Add chilli paste and sauces.
3. Add stock and simmer.
4. Add slurry to thicken.

Best For: Schezwan noodles, fried rice, momos.

6. Black Pepper Sauce

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Savory and mildly spicy.

Ingredients:

• 1 tbsp crushed black pepper
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 cup stock
• 1 tbsp cornflour slurry
• Garlic

Method:

1. Sauté garlic.
2. Add soy sauce and stock.
3. Add pepper and sugar.
4. Thicken with slurry.

Best For: Black pepper chicken, beef, mushrooms.

7. Chinese Brown Sauce

 

A restaurant classic.

Ingredients:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 cup stock
• 1 tbsp cornflour slurry

Cook and thicken just like other sauces.

Common Mistakes to Avoid

1. Adding dry cornflour directly
2. Adding too much slurry at once
3. Overcooking after thickening
4. Using hot water to make slurry

Pro Tips for Perfect Chinese Sauces

• Always stir continuously after adding slurry.
• Sauce thickens more as it cools.
• Adjust thickness by adding more stock.
• For extra shine, add a few drops of sesame oil at the end.

How Much Cornflour to Use?

General rule:

• 1 cup liquid → 1 tablespoon cornflour
• For thicker gravy → 1.5 tablespoons
• For light glaze → 2 teaspoons

Are Cornflour-Based Sauces Healthy?

Cornflour is low in fat but high in carbohydrates. When used in small quantities, it adds minimal calories. For a healthier version:

• Use low-sodium soy sauce
• Reduce sugar
• Add more vegetables
• Use vegetable stock instead of packaged broth

Storing Chinese Sauces

• Store in airtight container
• Refrigerate up to 3 days
• Reheat gently
• Add a little water if too thick

Final Thoughts

Cornflour is the secret ingredient behind silky, glossy, restaurant-style Chinese sauces. With just a simple slurry technique, you can transform basic ingredients like soy sauce, garlic, and vinegar into delicious gravies that coat noodles, rice, vegetables, and meats perfectly.

From classic stir-fry sauce to sweet and sour, Manchurian, Schezwan, and black pepper sauce — mastering cornflour thickening will instantly elevate your homemade Chinese cooking.

Once you understand the technique, you can customize flavors easily and create your own signature sauce blends right in your kitchen.

If you cook frequently, keeping good-quality cornflour in your pantry ensures you’re always ready to prepare quick and delicious Chinese meals at home.