Crispy Honey Chilli Baby Corn: Sweet, Spicy, and Irresistible!
35 minutes
1183 reads
About Crispy Honey Chilli Baby Corn: Sweet, Spicy, and Irresistible!
Craving a flavor explosion? Our Crispy Honey Chilli Baby Corn recipe delivers the perfect balance of sweet honey, spicy chilli, and savory garlic. This easy-to-make snack is ideal for parties, game days, or a quick and delicious weeknight treat. The crispy cornflour coating adds delightful texture, making each bite unforgettable.This recipe expertly blends classic Asian flavors with a touch of modern flair. The vibrant colors and irresistible aroma will instantly impress your guests. Prepare to be amazed by the addictive combination of sweet, sour, and spicy notes in every mouthful!Get ready to elevate your snack game with this crowd-pleasing recipe. It's so simple to make, yet delivers restaurant-quality taste and texture. Let's get cooking!
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Recipe Time & More
Prep5 minutes
Cook30 minutes
Total35 minutes
Ingredients
For the Baby Corn
- 200 gm Baby Corn
- 3 tbsp Corn Flour
- 2 tbsp All-Purpose Flour also known as maida
- 1.5 tsp Salt or to taste
For the Sauce
- 1 cup Spring Onions plus 2 tbsp chopped for garnish
- 1 tbsp Garlic minced
- 1 tbsp Ginger minced
- 1 tbsp Vinegar white
- 2 tbsp Soy Sauce
- 2 Chillies finely chopped, green
- 1 tbsp Chilli Sauce red
- 1 tsp Sugar
- 1 tsp Pepper ground, black
For Frying and Finishing
- 2 cup Vegetable Oil for deep frying
- 2 tbsp Honey
- 1/2 tsp Sesame Seeds
Instructions
Prepare the Baby Corn
- Wash the baby corn and cut them in half lengthwise. Sprinkle with 1/2 tsp salt and set aside for 5 minutes.
Make the Coating
- In a bowl, whisk together 3 tbsp cornflour, 2 tbsp all-purpose flour, and 1 tsp salt.
Coat and Fry
- Add the baby corn to the flour mixture, ensuring they are evenly coated. Heat vegetable oil in a wok or deep fryer to 350°F (175°C). Carefully add the coated baby corn and deep fry until golden brown and crispy.
- Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Prepare the Sauce
- Heat 2 tbsp of oil in a pan or wok over medium heat. Add minced garlic and ginger and sauté for 1-2 minutes until fragrant.
- Add the chopped spring onions and sauté for another minute.
- Stir in the green chillies, red chilli sauce, sugar, and black pepper. Mix well.
- In a small bowl, whisk together 1 tbsp cornflour with 1/2 cup water until smooth. Set aside.
Combine and Finish
- Add the fried baby corn to the sauce. Stir well to coat.
- Pour in the vinegar and soy sauce. Add the dissolved cornflour mixture and stir continuously until the sauce thickens.
- Finally, stir in the honey and sesame seeds. Toss gently for about 1 minute to evenly coat the baby corn.
Serve
- Serve immediately, garnished with fresh chopped spring onions.
Recipe Notes
Expert Tips for Perfect Honey Chilli Baby Corn
- For extra crispy baby corn, pat them dry with a paper towel before coating.
- Adjust the amount of chillies and chilli sauce to control the spiciness level to your preference.
- Don't overcrowd the pan when frying the baby corn; this will ensure even cooking and crispiness.
- If you don't have sesame seeds, you can substitute with toasted peanuts or other seeds for added texture and flavor.
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Recipe Nutrition
Calories: 1053kcalCarbohydrates: 39gProtein: 3gFat: 101gPolyunsaturated Fat: 30.3gMonounsaturated Fat: 60.6gSodium: 1710mgFiber: 1gSugar: 21g
Amrita Roy
Articles: 56
5 Comments
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This is delightful! Thanks for the recipe.
Absolutely scrumptious! Thanks for the recipe.
Absolutely delicious! Thanks for sharing.
What a great recipe! Thanks for sharing.
I’m in love with this recipe already!