Now that you mention the use of cornstarch, I recall asking the server at PF Changs (in Dallas area, and quite a few years ago) about the shrimp in their Kung Pao recipe.At the time I was on somewhat of a low carb diet and was avoiding heavily breaded products. He said that their shrimp in that recipe was very lightly dusted with cornstarch. Back then, this particular Changs Kung Pao shrimp was amazing. It was slightly crispy, and the sauce was reduced down, not thin and watery…. and so full of flavor.
Admittedly, I haven’t eaten at Changs in a few years, so no idea if they have held that quality. And of course, quality varies from restaurant to restaurant as well. We have eaten at a couple in other cities that weren’t as good.
Thank you very much for that inspiration. Now I might try that cornstarch idea and try to make my own kung pao shrimp at home. Or even kung pao chicken.