Crispy Chilli Baby Corn: Restaurant-Style Recipe
25 minutes
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About Crispy Chilli Baby Corn: Restaurant-Style Recipe
Experience the irresistible crunch and fiery flavour of authentic restaurant-style Crispy Chilli Baby Corn. This easy recipe delivers a flavour explosion in every bite, perfect as a starter, appetizer, or delicious snack. The perfectly battered and fried baby corn is tossed in a vibrant sauce bursting with garlic, chillies, and a hint of sweetness.
Imagine the satisfying crunch of perfectly golden baby corn, coated in a spicy, savoury sauce. This recipe is surprisingly simple, requiring minimal ingredients and effort, yet delivers a restaurant-quality experience you can enjoy anytime.
Whether you're hosting a dinner party or craving a tasty weeknight treat, this Crispy Chilli Baby Corn recipe is a guaranteed crowd-pleaser. Prepare to be amazed by how easily you can recreate this beloved Chinese-inspired dish at home!
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Batter
- 2 tbsp Corn Flour
- 2 tbsp All-Purpose Flour also known as maida
- 1/2 tsp Kashmiri Chili Powder red
- 1 tsp Salt or to taste
- 1/4 cup Water or as needed for desired consistency
For the Baby Corn
- 12 Baby Corn
For the Sauce
- 1/4 cup Onion finely chopped
- 1/4 cup Bell Peppers capsicum, finely chopped
- 1 tbsp Garlic minced
- 2-3 Chillies finely chopped, green, or to taste
- 4 tbsp Tomato Ketchup
- 1 tbsp Chili Sauce green
- 1/2 tsp Pepper black, ground
- 1 tsp Soy Sauce
- 1/2 tsp Vinegar white
- 1 tsp Salt or to taste
- 2 tbsp Vegetable Oil for frying
- 1 tbsp Vegetable Oil for sautéing
- 2 tbsp Spring Onion Greens for garnish
Instructions
Prepare the Batter
- In a bowl, whisk together corn flour, all-purpose flour, Kashmiri red chili powder, salt, and water until you achieve a smooth, slightly thick batter.
Prepare the Baby Corn
- Wash and thoroughly dry the baby corn. If using larger pieces, cut them in half lengthwise.
Fry the Baby Corn
- Heat vegetable oil in a deep pan or wok over medium-high heat. Dip each baby corn piece into the batter, ensuring it's fully coated. Carefully add the battered baby corn to the hot oil and fry until golden brown and crispy. Remove with a slotted spoon and place on a wire rack or paper towels to drain excess oil.
Make the Sauce
- Heat 1 tbsp vegetable oil in a separate pan or wok. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the finely chopped onions and sauté for 1 minute. Add the green chilies and bell pepper and cook for another 30-40 seconds until slightly softened but still crisp.
Combine and Finish
- Stir in the tomato ketchup, green chili sauce, white vinegar, soy sauce, salt, and black pepper. Mix well and cook for a few seconds until heated through. Add the fried baby corn to the sauce and toss gently to coat evenly.
Serve
- Remove from heat, garnish with spring onion greens, and serve immediately while hot. Enjoy your restaurant-style Crispy Chilli Baby Corn!
Recipe Notes
Expert Tips for the Best Crispy Chilli Baby Corn
- Double Fry for Extra Crispiness: For exceptionally crispy baby corn, consider a double-fry method. After the initial fry, remove the corn, let it cool slightly, and then fry again for a few minutes for extra crunch.
- Don't Overcrowd the Pan: Avoid overcrowding the pan while frying. This ensures even cooking and prevents the baby corn from steaming instead of crisping.
- Adjust the Spice Level: Tailor the spice level to your preference by adjusting the amount of Kashmiri red chili powder and green chilies.
- Fresh Ingredients are Key: Using fresh, high-quality ingredients will significantly enhance the overall flavour and taste of this dish.
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Recipe Nutrition
Calories: 44kcalCarbohydrates: 9gProtein: 1gSodium: 1710mgFiber: 1gSugar: 2g
Prabhleen Kaur
Articles: 60
5 Comments
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Absolutely mouthwatering! Thanks for sharing.
Absolutely mouthwatering! Great share.
Looks so wonderful! Thanks for posting.
What a flavorful dish! Thanks for sharing.
Such a lovely dish! Thanks for sharing.