Crispy Baby Corn Recipe- Indian-Style Chili Garlic Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Crispy Baby Corn Recipe: Indian-Style Chili Garlic Stir-Fry

Hey everyone! If you’re anything like me, you love a good Indo-Chinese dish. There’s just something so satisfying about that perfect balance of flavors – a little sweet, a little spicy, and a whole lot of umami. This Crispy Baby Corn recipe is a total winner, and it’s become a regular in my kitchen. I first made this when I was craving something quick, flavorful, and a little bit different, and it’s been a hit ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average baby corn stir-fry. We’re taking things up a notch with a super crispy coating and a vibrant, flavorful sauce that’s inspired by both Indian and Chinese cuisine. It’s ready in under an hour, and it’s guaranteed to be a crowd-pleaser. Plus, it’s surprisingly easy to customize to your spice preference!

Ingredients

Here’s what you’ll need to make this delicious dish:

• 4 tablespoons all-purpose flour (approx. 60g)
• 4 tablespoons cornstarch (approx. 48g)
• 0.25 teaspoon black pepper powder (approx. 1.25g)
• 0.25-0.33 teaspoon salt (approx. 1.25-1.65g)
• 4 tablespoons water (approx. 60ml)
• 18-20 pieces baby corn
• 6 tablespoons oil (approx. 90ml) – for frying
• 1 tablespoon oil (approx. 15ml) – for stir-frying
• 0.5 cup chopped spring onion whites (approx. 60g)
• 2 teaspoons finely chopped garlic (approx. 4g)
• 2 teaspoons finely chopped ginger (approx. 4g)
• 2-3 green chilies, finely chopped (adjust to taste!)
• 0.33 cup sliced capsicum (approx. 75g)
• 2 teaspoons soy sauce (approx. 30ml)
• 1 teaspoon sweet green chili sauce (approx. 15ml)
• 0.25 teaspoon black pepper powder (approx. 1.25g)
• 0.5-1 teaspoon sugar (approx. 2.5-5g)
• 1-2 tablespoons spring onion greens (approx. 15-30g)
• 1 teaspoon cornstarch (approx. 6g)
• 0.5 teaspoon rice vinegar (approx. 2.5ml)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Cornstarch is key: Don’t skip the cornstarch in the batter! It’s what gives the baby corn that incredible crispy texture.
• Flavor Balance: The combination of soy sauce, chili sauce, and a touch of sugar creates a beautiful sweet and savory flavor profile. Feel free to adjust the sugar to your liking.
• Spice it Up (or Down): The green chilies are where you control the heat. I usually go with 2-3 for a nice kick, but you can add more or remove the seeds for a milder flavor.
• Baby Corn Prep: Make sure to rinse the baby corn well and pat it dry before cutting. This helps the batter stick better.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, rinse the baby corn and pat it dry. If the pieces are long, cut them in half.
2. Next, prep your aromatics. Finely chop the garlic, ginger, capsicum, and green chilies. Also, separate the white and green parts of the spring onions.
3. Now, let’s make the batter. In a bowl, whisk together the flour, cornstarch, pepper, salt, and water until you have a smooth consistency.
4. Coat each piece of baby corn in the batter, making sure it’s fully covered.
5. Heat about 6 tablespoons of oil in a pan over medium-high heat. Carefully fry the coated baby corn in batches until golden brown and crispy. Drain on paper towels.
6. In a separate pan, heat 1 tablespoon of oil. Stir-fry the garlic, ginger, green chilies, and spring onion whites for 1-2 minutes until fragrant.
7. Add the sliced capsicum and stir-fry for another 3-4 minutes, until it’s slightly tender.
8. Time for the sauce! Mix in the soy sauce, chili sauce, sugar, pepper, and salt. Give it a taste and adjust the seasoning as needed.
9. Add the fried baby corn to the pan and toss gently to coat it evenly with the sauce.
10. In a small bowl, mix the remaining cornstarch with water to create a slurry. Add this to the pan and cook for a minute or two, until the sauce thickens.
11. Finish with a splash of rice vinegar and sprinkle with the spring onion greens. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan: When frying the baby corn, work in batches to ensure it gets crispy. Overcrowding will lower the oil temperature and result in soggy baby corn.
• High Heat is Your Friend: A hot pan is essential for achieving that perfect stir-fry texture.
• Taste as You Go: Don’t be afraid to taste the sauce and adjust the seasoning to your liking.

Variations

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

• Vegan Adaptation: Use plant-based soy sauce and ensure your chili sauce is vegan-friendly.
• Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free flour blend.
• Spice Level Adjustment: Add more or fewer green chilies, or a pinch of red chili powder, to control the heat. My friend, Priya, loves to add a dash of Schezwan sauce for extra spice!
• Festival Adaptation: This makes a fantastic starter for celebrations! My family always requests it during Diwali.

Serving Suggestions

This Crispy Baby Corn is delicious on its own as a snack or appetizer. It also pairs perfectly with fried rice or noodles for a complete meal. A side of chilled cucumber raita can help balance the spice.

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. Reheating in a pan or air fryer can help restore some of the texture.

FAQs

1. Can I air fry the baby corn instead of shallow frying?

Absolutely! Air frying is a healthier option. Preheat your air fryer to 200°C (390°F) and air fry the coated baby corn for 10-12 minutes, flipping halfway through, until golden and crispy.

2. What type of soy sauce is best for this recipe?

I recommend using a regular or all-purpose soy sauce. Dark soy sauce will give a richer color but can be a bit too strong in flavor.

3. How can I make the sauce thicker or thinner?

For a thicker sauce, add a little more cornstarch slurry. For a thinner sauce, add a splash of water.

4. Can I use different vegetables in this stir-fry?

Definitely! Feel free to add other veggies like broccoli, carrots, or mushrooms.

5. How do I adjust the sweetness level in the sauce?

Start with 0.5 teaspoon of sugar and add more to taste. You can also use honey or maple syrup as a substitute.

Enjoy making this recipe! I hope it becomes a favorite in your kitchen too. Let me know in the comments how it turns out for you!