Chili Baby Corn

Snacks 126 Last Update: Jan 30, 2022 Created: Jan 29, 2022
Chili Baby Corn
  • Serves: 3 People
  • Prepare Time: 30 Min.
  • Cooking Time: 15 Min.
  • Calories: -
  • Difficulty: Easy
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Chili baby corn recipe is a delicious vegetarian, vegan snack or starter recipe of crispy fried baby corn in a spicy, sweet, umami sauce for a bright and bold dish that everyone will love.

Ingredients

Directions

  1. Rinse and dry the baby corn with kitchen towel. Chop the baby corn in halves if they are larger in size or keep them whole if they are smaller.
  2. Prep the spring onions, garlic, green chilies, ginger, capsicum and set aside.
  3. Make a smooth and medium thick batter with the cornstarch (cornflour), all purpose flour, salt, pepper and water.
  4. Heat the oil in a wok or frying pan.
  5. Dip each baby corn piece in the batter and coat it well with the batter.
  6. Gently place the batter coated baby corn pieces in the hot oil.
  7. When one side firms up and is crispy, light golden, turn over and fry the second side.
  8. Fry the baby corn till the edges and sides are golden brown turning over a couple of times with a slotted spoon
  9. Place the fried baby corn on kitchen paper towels.
  10. Making Sauce:
  11. In another pan or frying pan or wok, heat about 1 tablespoon oil. Or you could use the same pan that was used for frying the baby corn – keeping 1 tablespoon oil in it, remove the remaining oil with a spoon.
  12. Add chopped spring onions, ginger, garlic and slit green chilies.
  13. Stir fry on a medium-high heat for 1 to 2 minutes.
  14. Now add the sliced capsicum (green bell pepper). If you do not have capsicum, you can skip it
  15. Stir-fry on medium-high heat for 3 to 4 minutes until the capsicum is half cooked. It should have some crunch.
  16. Lower the heat to medium and add the soy sauce, sweet green chili sauce or sweet red chili sauce. Mix well.
  17. Now sprinkle black pepper powder, salt and sugar. Mix again.
  18. Making Chili Baby Corn:
  19. Add the fried baby corn. Gently mix with the rest of the ingredients. You could stop here if you prefer a highly crispy and crunchy baby corn texture. But if you want a smooth glazed sauce coating on the baby corn then proceed to the following steps.
  20. Add 2 to 3 tablespoons water and mix again.
  21. To give a glaze and smoothness in the dish, sprinkle about 1 teaspoon of cornstarch (cornflour).
  22. Mix well and cook for 1 to 2 minutes or more till the cornstarch has cooked.
  23. Add the apple cider vinegar or rice vinegar and stir again.
  24. Lastly add the chopped green springs greens and give a mix.
  25. Check the taste and add salt, pepper or soy sauce if required.
  26. Serve the baby corn garnished with some spring onion greens or chopped celery.
  27. You can serve chili baby corn as a starter snack or with bread or as a side with stir fried noodles or fried rice.

Chili Baby Corn



  • Serves: 3 People
  • Prepare Time: 30 Min.
  • Cooking Time: 15 Min.
  • Calories: -
  • Difficulty: Easy

Chili baby corn recipe is a delicious vegetarian, vegan snack or starter recipe of crispy fried baby corn in a spicy, sweet, umami sauce for a bright and bold dish that everyone will love.

Ingredients

Directions

  1. Rinse and dry the baby corn with kitchen towel. Chop the baby corn in halves if they are larger in size or keep them whole if they are smaller.
  2. Prep the spring onions, garlic, green chilies, ginger, capsicum and set aside.
  3. Make a smooth and medium thick batter with the cornstarch (cornflour), all purpose flour, salt, pepper and water.
  4. Heat the oil in a wok or frying pan.
  5. Dip each baby corn piece in the batter and coat it well with the batter.
  6. Gently place the batter coated baby corn pieces in the hot oil.
  7. When one side firms up and is crispy, light golden, turn over and fry the second side.
  8. Fry the baby corn till the edges and sides are golden brown turning over a couple of times with a slotted spoon
  9. Place the fried baby corn on kitchen paper towels.
  10. Making Sauce:
  11. In another pan or frying pan or wok, heat about 1 tablespoon oil. Or you could use the same pan that was used for frying the baby corn – keeping 1 tablespoon oil in it, remove the remaining oil with a spoon.
  12. Add chopped spring onions, ginger, garlic and slit green chilies.
  13. Stir fry on a medium-high heat for 1 to 2 minutes.
  14. Now add the sliced capsicum (green bell pepper). If you do not have capsicum, you can skip it
  15. Stir-fry on medium-high heat for 3 to 4 minutes until the capsicum is half cooked. It should have some crunch.
  16. Lower the heat to medium and add the soy sauce, sweet green chili sauce or sweet red chili sauce. Mix well.
  17. Now sprinkle black pepper powder, salt and sugar. Mix again.
  18. Making Chili Baby Corn:
  19. Add the fried baby corn. Gently mix with the rest of the ingredients. You could stop here if you prefer a highly crispy and crunchy baby corn texture. But if you want a smooth glazed sauce coating on the baby corn then proceed to the following steps.
  20. Add 2 to 3 tablespoons water and mix again.
  21. To give a glaze and smoothness in the dish, sprinkle about 1 teaspoon of cornstarch (cornflour).
  22. Mix well and cook for 1 to 2 minutes or more till the cornstarch has cooked.
  23. Add the apple cider vinegar or rice vinegar and stir again.
  24. Lastly add the chopped green springs greens and give a mix.
  25. Check the taste and add salt, pepper or soy sauce if required.
  26. Serve the baby corn garnished with some spring onion greens or chopped celery.
  27. You can serve chili baby corn as a starter snack or with bread or as a side with stir fried noodles or fried rice.

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