Chilli Baby Corn
Crispy fried baby corn tossed in a sweet, spicy, and tangy sauce with onions and bell peppers. A classic Indo-Chinese appetizer that's a guaranteed crowd-pleaser and perfect for parties.
For 4 servings
Prepare the Batter
- In a medium mixing bowl, combine all-purpose flour, 3 tbsp cornflour, rice flour, ginger-garlic paste, Kashmiri red chilli powder, black pepper powder, and 1/2 tsp salt.
- Gradually add about 1/2 cup of water, whisking continuously to form a smooth, lump-free batter. The consistency should be thick enough to coat the baby corn pieces without being runny.
- Add the cut baby corn to the batter and toss gently until each piece is evenly coated.
Fry the Baby Corn
- Heat the sunflower oil in a wok or deep pan over medium-high heat. To check if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
- Carefully slide the batter-coated baby corn pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
- Fry for 4-5 minutes, turning occasionally, until they are light golden and crispy.
- Remove the fried baby corn with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Prepare the Sauce
- In a separate large wok or pan, heat the sesame oil on high heat.
- Add the chopped garlic, ginger, green chillies, and spring onion whites. Sauté for 30-40 seconds until they become fragrant.
- Add the cubed onion and capsicum. Stir-fry for 2-3 minutes. The vegetables should be slightly cooked but still retain a crunchy texture.
- Reduce the heat to medium. Add the light soy sauce, red chilli sauce, tomato ketchup, rice vinegar, sugar (if using), and the remaining 1/2 tsp salt. Stir well to combine.
Combine and Serve
- In a small bowl, mix the remaining 1 tbsp of cornflour with 3 tbsp of water to create a smooth slurry with no lumps.
- Pour the cornflour slurry into the wok with the sauce, stirring continuously. Cook for about 1 minute until the sauce thickens and turns glossy.
- Immediately add the fried baby corn to the wok. Toss everything together quickly and gently, ensuring all the baby corn pieces are well-coated with the sauce.
- Turn off the heat. Garnish with freshly chopped spring onion greens.
- Serve hot immediately to enjoy the maximum crispiness.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra crispy texture, double-fry the baby corn. First, fry until light golden, remove and let it cool slightly. Then, increase the heat and fry again for 1-2 minutes until deep golden brown.
- 2Ensure your oil is sufficiently hot before frying; otherwise, the baby corn will absorb too much oil and become soggy.
- 3Do not overcook the onions and bell peppers. They should remain crisp to provide a contrasting texture to the dish.
- 4Prepare all your sauces and chopped vegetables before you start stir-frying, as the process is very quick.
- 5Serve immediately after tossing in the sauce. The corn will lose its crispiness if it sits for too long.
Adapt it for your goals.
Gravy Version
To make a gravy version, increase the cornflour slurry to 2 tbsp cornflour mixed with 1/2 cup of water. Add this to the sauce and bring to a boil. This is perfect to serve with fried rice or noodles.
Healthier VersionHealthier Version
Instead of deep-frying, coat the baby corn in batter and bake at 200°C (400°F) for 15-20 minutes or air fry until golden and crisp. The texture will be less crispy but it's a healthier alternative.
Add Other VeggiesAdd Other Veggies
Feel free to add other vegetables like sliced carrots, broccoli florets, or different colored bell peppers along with the onions and capsicum.
Protein BoostProtein Boost
Add cubes of fried tofu or paneer along with the baby corn for a more substantial dish.
Why this is on our healthy list.
Source of Vitamins
Bell peppers are an excellent source of Vitamin C, an antioxidant that supports the immune system. Baby corn provides Vitamin A, which is important for vision and immune function.
Contains Digestive Aids
The use of ginger and garlic, common in Indo-Chinese cooking, can aid digestion. Ginger is known to soothe the stomach, while garlic has properties that support gut health.
Provides Dietary Fiber
Baby corn and vegetables like capsicum and onions contribute dietary fiber, which is essential for maintaining a healthy digestive system and promoting satiety.
Frequently asked questions
The key to crispy Chilli Baby Corn is a combination of three things: add a tablespoon of rice flour to your batter, double-fry the corn, and serve it immediately after tossing it in the sauce.