Crispy Baby Corn Recipe- Indo-Chinese Chili Garlic Style

Last Updated on 2 months by Neha Deshmukh

Crispy Baby Corn Recipe – Indo-Chinese Chili Garlic Style

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 balance of sweet, sour, and spicy. And honestly, nothing beats a plate of crispy, golden baby corn tossed in a flavorful chili garlic sauce. I first made this recipe years ago, trying to recreate my favorite restaurant version, and it’s been a family favorite ever since! It’s surprisingly easy to make at home, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This Crispy Baby Corn is seriously addictive. It’s the perfect appetizer, side dish, or even a light meal with some fried rice. Here’s what makes it so special:

• Crispy Perfection: The double-frying technique ensures maximum crunch.
• Flavor Bomb: The sauce is a delightful mix of tangy, spicy, and savory.
• Quick & Easy: Ready in under 30 minutes – perfect for weeknights!
• Crowd-Pleaser: Everyone loves it, guaranteed!

Ingredients

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

• 3 cup water
• 9 baby corn
• 0.5 cup maida / plain flour (about 60g)
• 0.25 cup corn flour (about 30g)
• 0.5 tsp Kashmiri red chilli powder (about 2.5g)
• 0.25 tsp pepper (about 1.25g)
• 0.5 tsp ginger paste (about 2.5ml)
• 0.5 tsp salt
• 0.5 cup water (for batter – about 120ml)
• Oil for frying
• 1 tsp corn flour (about 5g)
• 0.25 cup water (for slurry – about 60ml)
• 3 tsp oil (for sauce – about 15ml)
• 2 green chilli, finely chopped
• 1 inch ginger, grated
• 3 clove garlic, minced
• 4 tbsp spring onion, chopped (about 20g)
• 0.5 onion, diced
• 0.5 capsicum (bell pepper), diced
• 2 tbsp tomato sauce (about 30ml)
• 1 tbsp vinegar (about 15ml)
• 1 tbsp soy sauce (about 15ml)
• 0.25 tsp pepper (about 1.25g)
• 0.25 tsp sugar (about 1.25g)
• 0.25 tsp salt

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Kashmiri Red Chilli Powder: This is key for that beautiful vibrant red color and a mild, fruity heat. It’s not super spicy, so feel free to add a pinch of regular chilli powder if you like things hotter.
• Maida & Corn Flour Blend: This combination is magic! The maida gives structure, while the corn flour creates that incredible crispiness. Don’t skip either one.
• Soy Sauce & Vinegar: These are essential for that authentic Indo-Chinese flavor profile. I prefer a regular soy sauce, but you can experiment with dark soy sauce for a richer color. Rice vinegar works beautifully here too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring 3 cups of water to a boil. Blanch the baby corn for about 5 minutes to soften them slightly. Then, drain them well and set aside.
2. Now, let’s make the batter. In a bowl, whisk together the maida, corn flour, Kashmiri red chilli powder, pepper, ginger paste, salt, and ½ cup of water until you have a smooth, lump-free batter.
3. Dip each baby corn piece into the batter, making sure it’s fully coated.
4. Heat oil in a deep frying pan or kadai. Carefully fry the battered baby corn in batches until they’re golden brown and super crispy. This usually takes about 3-4 minutes per batch. Drain on paper towels to remove excess oil.
5. Time for the sauce! Heat 3 tsp of oil in a separate pan. Add the chopped green chillies, grated ginger, and minced garlic. Sauté for about 30 seconds until fragrant.
6. Add the diced onion and capsicum and sauté on high flame for another 2-3 minutes, until they’re slightly softened but still crunchy.
7. Pour in the tomato sauce, vinegar, soy sauce, pepper, sugar, and salt. Mix well.
8. In a small bowl, whisk together 1 tsp of corn flour with ¼ cup of water to create a slurry. Add this slurry to the sauce and cook for a minute or two, until the sauce thickens.
9. Finally, toss the fried baby corn into the sauce and coat evenly.
10. Garnish with chopped spring onions and serve immediately with your favorite fried rice!

Expert Tips

• Don’t overcrowd the pan when frying: This will lower the oil temperature and result in soggy baby corn.
• Double frying is the secret: For extra crispiness, fry the baby corn twice.
• Taste as you go: Adjust the seasoning in the sauce to your liking.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Just make sure your soy sauce is vegan-friendly!
• Gluten-Free Adaptation: Swap the maida for rice flour. It might need a little extra water to get the right consistency.
• Spice Level: My friend, Priya, loves to add a finely chopped bird’s eye chilli for an extra kick! Adjust the amount of green chilli to your preference.
• Festival Adaptation: This is always a hit at parties and celebrations. I often make a big batch for Diwali or birthdays.

Serving Suggestions

This Crispy Baby Corn is fantastic on its own as an appetizer. But it also pairs perfectly with:

• Classic Fried Rice
• Hakka Noodles
• Chili Garlic Noodles
• A simple vegetable stir-fry

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 an air fryer to restore some of the crunch!

FAQs

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

I recommend using a neutral-flavored oil with a high smoke point, like vegetable oil, canola oil, or peanut oil.

2. Can I prepare the sauce ahead of time? If so, how should I store it?

Yes, you can! The sauce can be made a day in advance and stored in an airtight container in the refrigerator. Just give it a good stir before using.

3. My baby corn is not getting crispy enough. What could be the reason?

A few things could be happening. Make sure your oil is hot enough, don’t overcrowd the pan, and ensure the batter is coating the baby corn evenly. Double frying also helps!

4. What is the best way to adjust the sweetness/sourness of the sauce?

Add a little more sugar for sweetness or a splash more vinegar for sourness. Start with small amounts and taste as you go.

5. Can I use frozen baby corn for this recipe? Will it affect the texture?

You can, but fresh baby corn will always give you the best texture. Frozen baby corn might be a little softer. Make sure to thaw it completely and pat it dry before blanching.

Enjoy! Let me know in the comments how yours turns out. I can’t wait to hear from you!