Crispy Baby Corn Recipe- Indo-Chinese Chili Garlic Delight

Last Updated on 2 months by Neha Deshmukh

Crispy Baby Corn Recipe: Indo-Chinese Chili Garlic Delight

Hey everyone! If you’re anything like me, you absolutely love a good Indo-Chinese dish. There’s just something so satisfying about that perfect blend of Indian spices and Chinese techniques. Today, I’m sharing one of my all-time favorites: Crispy Baby Corn. It’s quick, easy, and always a crowd-pleaser. I first made this for a potluck with friends, and it disappeared in minutes! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Crispy Baby Corn isn’t just delicious; it’s a total winner for a few reasons. It’s ready in under 30 minutes – perfect for a weeknight meal or a last-minute get-together. The contrast between the crunchy baby corn and the flavorful, slightly sweet and spicy sauce is just chef’s kiss. Plus, it’s surprisingly easy to customize to your spice preference.

Ingredients

Here’s what you’ll need to make this Indo-Chinese delight:

• 250 grams baby corn
• 2 tablespoons corn flour
• 0.25 teaspoon black pepper powder
• 0.25 teaspoon salt
• 2 tablespoons oil (for frying)
• 1 teaspoon finely chopped ginger
• 2 teaspoons finely chopped garlic
• 1 teaspoon finely chopped green chilies
• 0.33 cup chopped spring onions (separate the white and green parts)
• 0.25 cup finely chopped capsicum (bell pepper)
• 2 tablespoons tomato ketchup
• 1 tablespoon soy sauce
• 0.5 tablespoon red chili sauce
• 2 cups water
• 0.5 teaspoon sugar
• 0.25 cup chopped spring onion greens (for garnish)
• 0.5 teaspoon rice vinegar

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe shine.

• Corn Flour is Key: Don’t skimp on the corn flour! It’s what gives the baby corn that incredible crispy texture.
• The Sauce Blend: The combination of tomato ketchup, soy sauce, and chili sauce is classic Indo-Chinese. Feel free to adjust the amounts to your liking.
• Rice Vinegar Magic: A splash of rice vinegar at the end brightens up the whole dish and balances the sweetness and spice. It really makes a difference! Don’t substitute with white vinegar, the flavour profile is very different.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, rinse and chop the baby corn into 2-3 pieces. Smaller ones can stay whole – no need to fuss too much!
2. In a bowl, toss the baby corn with corn flour, black pepper, and salt. Make sure each piece is nicely coated.
3. Heat oil in a deep pan or wok over medium-high heat. Carefully deep fry the coated baby corn until golden brown and crispy. This usually takes about 3-4 minutes. Drain on paper towels to remove excess oil.
4. Now, for the sauce! Heat a tablespoon of oil in a separate pan. Sauté the ginger, garlic, and green chilies until fragrant – about a minute.
5. Add the white parts of the spring onions and the capsicum. Stir-fry for 2 minutes on high heat until they’re slightly softened but still crunchy.
6. Pour in the tomato ketchup, soy sauce, and chili sauce. Add the water and bring the mixture to a boil.
7. Mix corn starch with a little water to create a smooth paste. Gradually stir this paste into the boiling sauce. This will thicken it up nicely. Simmer for 3-4 minutes, stirring constantly.
8. Season with salt, pepper, and sugar. Now’s the time to taste and adjust the sauces to your preference. Want it spicier? Add more chili sauce!
9. Gently add the fried baby corn to the gravy and toss to coat everything evenly.
10. Finally, finish with the spring onion greens and a splash of rice vinegar. Garnish with extra spring onion greens and serve immediately!

Expert Tips

• Don’t overcrowd the pan when frying: Fry the baby corn in batches to ensure it gets crispy all around.
• High Heat is Your Friend: When stir-frying the veggies, keep the heat high to get that nice wok hei (smoky flavor).
• Taste as You Go: Seriously, taste the sauce and adjust the seasonings to your liking. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: For a milder flavor, reduce or omit the chili sauce. For a fiery kick, add a pinch of cayenne pepper or use hotter green chilies. My friend, Priya, loves to add a dash of Schezwan sauce for extra heat.
• Gluten-Free Adaptation: Simply use gluten-free soy sauce! It’s a super easy swap.
• Festival Adaptation: This makes a fantastic appetizer for parties! Serve it with toothpicks for easy grabbing. It’s always a hit at Diwali gatherings at my place.

Serving Suggestions

This Crispy Baby Corn is fantastic on its own as a snack or appetizer. But it also pairs beautifully with fried rice, noodles, or even a simple dal-chawal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the baby corn will lose some of its crispiness. You can try reheating it in a dry pan or air fryer to crisp it up a bit, but it won’t be quite the same as freshly made.

FAQs

1. What type of oil is best for deep frying the baby corn to achieve maximum crispiness?

Groundnut oil or vegetable oil with a high smoke point works best.

2. Can I use fresh chilies instead of chili sauce? How would that affect the flavor?

Yes, you can! Use about 2-3 finely chopped green chilies. It will give a fresher, more vibrant chili flavor, but it won’t have the same sweetness as chili sauce.

3. How can I adjust the sweetness of the sauce to my preference?

Add more or less sugar. You can also use a touch of honey or maple syrup for a different kind of sweetness.

4. What is the best way to prevent the baby corn from becoming soggy after frying?

Drain it well on paper towels immediately after frying. Don’t add it to the sauce until you’re ready to serve.

5. Can this recipe be made ahead of time? If so, how should I store the components?

You can fry the baby corn ahead of time and store it in an airtight container at room temperature. Make the sauce just before serving for the best flavor and texture.