Cornflour is a versatile ingredient that serves two distinct purposes in this dish. First, dusted over stuffed chicken wings before frying, it creates a thin, crispy coating that crisps up beautifully in hot oil - lighter and crunchier than plain wheat flour. Second, mixed with a little cold water to make a slurry, it thickens sauces to a glossy, coating consistency. When dusting proteins, apply a light even layer - too much creates a gummy texture. When thickening sauces, always mix cornflour with cold liquid first before adding to a hot pan, otherwise it clumps. Add gradually and cook for at least a minute to remove the raw starchy taste. The sauce should coat the back of a spoon.