You're using too much! Its commonly used to improve meat texture, especially in Chinese cuisine. It's called "velveting".

you're thinking of corn starch

	▲	Hikikomori 3 hours ago \| parent [-]
		Both are used, for different reasons, but it's a pretty loose term. Can also use enzymes or other alkaline things. With or without a marinade. Pass through oil or water, or just stir fry with a little extra oil.