[papercrane]

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

[torhorway]

you're thinking of corn starch

[Hikikomori]

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.