I've seen the stuff, Chopstix, made with cornstarch or tapioca and a variety of flavorings. In my opinion, it is the same as combining cornstarch with water for a thickener, as customarily done. I have not seen any merit in using it in the things I prepare, but I would appreciate enlightenment from some one else's point of view who has!
In lemon chicken that I make, cornstarch is the coating on chicken pieces prior to frying, as well as the thickener for the sauce.
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