Crispy Chili Baby Corn Recipe | Kitchenstagram
Crispy Chili Baby Corn is an Indo-Chinese favorite and a popular party starter. Golden, deep-fried baby corn is tossed in a spicy and tangy onion-capsicum stir-fry sauce, creating an irresistible combination.
This versatile recipe is perfect as an appetizer, finger food, side dish, evening snack or party starter. The baby corn can also be replaced with paneer, mushroom or chicken, making it easy to adapt for different tastes.
Perfect for a rainy-day snack or when you want to impress guests, this crowd-pleasing Crispy Chili Baby Corn is an ideal party recipe. This detailed photo and video recipe features tender baby corn coated in a delicious chili sauce.
Ingredients
For Baby Corn:
250 gm Baby Corn, cut into bite sized diagonal pieces
Salt to taste
1/2 cup Cornflour
1/4 cup Refined Flour
1/4 cup Rice flour
1 tsp Black pepper powder
1/2 tsp Baking Powder
Vegetable Oil, for deep frying
For the Sauce:
2 tbsp Vegetable Oil
1 no. Onion, finely chopped
1 tbsp Ginger, chopped
4 tbsp Garlic, chopped
3-4 nos. Green Chili, sliced
1 tbsp Coriander stem, chopped
2 tsp Soy Sauce
1 tsp Black pepper powder
1 tsp Sugar
Salt to taste
1 tbsp Cornstarch
1 no. Green Capsicum, cubed
2 tbsp white part of Spring Onion, chopped
2 tbsp Green part of Spring Onion, chopped
Fresh Coriander, chopped
Preparation
- Step 1: Boil water in a saucepan and add a pinch of salt, once the water starts boiling add the baby -corn and cook for 7-8 minutes until they are almost cooked. Strain the baby corn and set aside to cool.
- Step 2: In a mixing bowl, whisk together cornflour, refined flour, rice flour, black pepper powder, salt to taste and baking powder. Then gradually add water whisking continuously to make a thick lump free batter.
- Step 3: Then add the boiled baby corn in the batter and coat all the pieces well.
- Step 4: Heat oil in a wok. Then carefully drop the coated baby corn in the oil and fry until crisp and golden brown. double fry for extra crispiness. Transfer them onto a sieve for all the excess oil to drip off.
- Step 5: Heat oil in a wok, add chopped onion and fry until they turn pink. Add chopped ginger, garlic, green chili and chopped coriander stem, cook on high heat for a minute.
- Step 6: Add 1/2 cup hot water and let it come to a boil. Add soy sauce, black pepper powder, sugar and salt to taste, mix everything well.
- Step 7: In a separate bowl mix cornstarch and water. Then add the cornflour slurry in the sauce, whisking continuously, the sauce will thicken up nicely.
- Step 8: Now add the cubbed capsicum and chopped white part of Spring Onion, stir to mix. Add the fried baby corn, toss everything well to coat the baby corn pieces with the sauce.
- Step 9: Turn off the heat. Add chopped Green part of Spring Onion and chopped fresh coriander, stir to mix.
- Step 10: Transfer to a serving platter. Serve hot & enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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