Corn flour in Chinese cooking
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Corn starch is different than corn flour. You get a much different texture. I've never had or made any Asian chx dish that cooked anywhere near as long as god old U.S. chx recipes. LOL. I'm not familiar with Asian chx dishes using big whole pieces of chx like we do. I use corn starch with a number of dishes including small quick-cooking pieces of meat. Like I said, it's a different texture. Good luck. Enjoy eating what you make, don't worry too much about authenticity.
Cornstarch is corn flour.
Corn flour is corn starch.
They are one and the same and are interchangeable because nothing is changed except the name.
Sometimes people confuse corn flour with corn meal. They are not the same and are not interchangeable.