How does chestnut powder enhance the final outcome of meat after marinated and stirfried?

Does it actually give it a little crispy or crunchy texture?

How does chestnut powder enhance the final outcome of meat after marinated and stirfried?
water chestnut powder (flour)





A powdered starch ground from dried water chestnuts. It's used as a thickener in Asian cooking. Like cornstarch, it's mixed with a small amount of water before being added to the hot mixture to be thickened. It can also be used to dredge foods before frying. Water chestnut powder is available in Asian markets and in some natural food stores.








It is just a thickener. It may make deep fried foods crunchy but proably not stir fried stiff.