It might seem like only a little bit of cornstarch or sugar, but I have a recipe for General Tso's chicken that uses a CUP of cornstarch in the batter, and then more to thicken the sauce. Not to mention the apple cider, wine, 1/2 c. sugar etc that goes into the sauce.
I have gotten Chinese food once in almost 4 yrs of doing this off and on, and it's tough.
Dr. Atkins specifies some dishes in DANDR but I can't remember what they are besides crispy duck.