Preparing the Cornstarch
Add 2-3 spoonfuls of starch to a paper-lined box and pat it down. Empty your box of cornstarch into a bowl, get out an old cornstarch box, or use another paper-lined box (like an empty box of corn muffin mix). Then, add 2 to 3 heaping spoonfuls of cornstarch into the box. Tap the bottom of the box against your table or counter to pat down the starch and remove the air. If you don’t have a paper-lined box: Use a can or cylinder of cornstarch. Fill the container to the top with the cornstarch, adding 2-3 spoonfuls at a time using the same method. Stuff 3-4 brown paper bags inside of each other. Follow the same method and add 2-3 spoonfuls of starch to the bag at a time. Use a water bottle. Place a funnel in the bottle and add 2-3 spoonfuls of starch at a time. Use the same packing method until the water bottle is full.
Keep adding cornstarch and packing it down until you’re out of starch. The key to making cornstarch chunks is removing as much air as possible. Continue adding 2 to 3 spoonfuls of cornstarch to the box or container at a time and then tapping it against your table to pack it down. You don’t have to fill the box completely full with cornstarch. Just stop when you’ve spooned all of your cornstarch into the box.
Tamp down the cornstarch with your fist or a water glass. Use your fist to pack down the cornstarch inside the box or canister. Or, use a glass, water bottle, or other hard object that fits inside the container to tamp down the starch. Press the cornstarch over and over to compact it and remove most of the air. If you’re using a water bottle, use the end of a spatula or another thin object to tamp down the cornstarch.
Close the box or bag of cornstarch. Fold the paper lining over the cornstarch, removing as much air as possible. Then, tear along the edges of the box and bend each side over the paper lining so the cornstarch is packaged up in a neat rectangle shape. If you’re using a canister, simply leave the top of the container open. If you’re using a water bottle, screw the lid back on.
Press the box with your hands or step on it. To ensure the cornstarch is super compact, squeeze the top and sides of the box with your hands. Use as much pressure as possible—it should take a bit of effort and elbow grease! Or, lay the box on the ground and step on it. Gently press on the box to see if the cornstarch feels compact. If it feels soft and loose, keep squeezing or stepping on it until it feels hard and crunchy.
Making Cornstarch Chunks in the Oven
Wrap the cornstarch in 2 layers of aluminum foil. To protect the cornstarch from burning in the oven, cover the entire box or container in 2 layers of aluminum foil. This also helps the cornstarch maintain its shape. Squeeze or step on the cornstarch one last time to ensure it’s completely compacted. Remove any paper packaging on your container before wrapping it in aluminum foil.
Bake the cornstarch for 2 hours at 425° F (218° C). Preheat your oven to 425° F (218° C). When it’s hot, place the cornstarch directly on the middle oven rack. Then, set your timer for 2 hours and let the cornstarch bake and harden. Keep watch on the cornstarch as it bakes to ensure it doesn’t burn. Just check it every 30 minutes or so. Place the cornstarch on a baking sheet or oven-safe pan, if you prefer.
Let the cornstarch cool and place it in the freezer overnight. Take the cornstarch out of the oven, letting it cool down until it's safe to touch. Keep it wrapped in the aluminum foil and set it in your freezer to continue hardening overnight. Placing the cooked cornstarch in your freezer helps it compact further and gives it a satisfying crunchy texture. For super crunchy cornstarch chunks, leave them in the freezer for 24 to 48 hours.
Unwrap the cornstarch and enjoy. Take the cornstarch out of the freezer and carefully peel off the aluminum foil, box, and paper lining. Your cornstarch should come out in a block or break apart into large pieces. Simply enjoy squeezing the cornstarch chunks with your fingers to hear the crunchy, ASMR sounds! Warning: While cornstarch is edible and safe to consume in small amounts, eating a lot can potentially lead to stomach pain and intestinal blockages. It’s generally not recommended to eat more than 1 to 2 tbsp (10-20 g), which is the average amount used in recipes.
Making Cornstarch Chunks in the Microwave
Cover the cornstarch with plastic wrap or an elastic bandage. To prevent the cornstarch from bursting as you microwave it, cover it with microwave-safe plastic wrap. Or, wrap the box or paper bags closed with an elastic bandage. Note: Do not use the microwave method if you packed the cornstarch in a water bottle or plastic canister.
Microwave the cornstarch on low for 4 to 5 minutes. Set your microwave to low power, as high power can cause the cornstarch to burn. Then, place the box on a microwave-safe plate and heat it up for 4 to 5 minutes. Watch the cornstarch as it cooks to ensure it doesn’t start burning.
Freeze the cornstarch for 4 hours before unwrapping it. Place the cornstarch in the freezer immediately after microwaving it; this stops it from cooking further and helps the cornstarch harden. After 4 hours, take it out of the freezer and enjoy your cornstarch chunks!
Boiling Cornstarch Chunks
Wrap the cornstarch in 2 layers of aluminum foil. To prevent the cornstarch from getting wet, wrap your box, canister, paper bags, or water bottle in 2 sheets of aluminum foil. This also helps keep the cornstarch compacted.
Bring a large pot of water to a boil. Fill a pot with water that’s large enough to fit your container of cornstarch. Then, set the pot of water over high heat until it starts to boil.
Boil the cornstarch for 1 hour and 30 minutes. Place the container of cornstarch in the pot of boiling water. Turn down the heat to medium-high and let the cornstarch boil for 1 and a half hours. The boiling water heats, cooks, and hardens the cornstarch.
Place the cornstarch in your freezer overnight before unwrapping it. Take the cornstarch out of the boiling water and immediately place it in your freezer. Let it freeze overnight. Then, peel off the aluminum foil and enjoy your crunchy cornstarch chunks!
Making Cornstarch Chunks in the Air Fryer
Cover the cornstarch with 2 sheets of aluminum foil. Wrapping your container of cornstarch in aluminum foil protects it from burning and helps hold the cornstarch in its compact shape. Just cover the container with 2 layers of cornstarch. Take off any paper packaging on your container before wrapping it in aluminum foil.
Put the cornstarch in the air fryer for 45 minutes at 400° F (204° C). Preheat your air fryer to 400° F (204° C). When it’s hot, place your container of cornstarch inside and let it bake for 40 to 45 minutes.
Freeze the cornstarch overnight before opening the container. When the cornstarch is done baking, take it out of the air fryer and set it in your freezer. Leave it in your freezer overnight before taking it out of the container.
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