Crispy Baby Corn Recipe – Indo-Chinese Chilli Garlic Style

Last Updated on 4 months by Neha Deshmukh

Crispy Baby Corn Recipe – Indo-Chinese Chilli 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 spicy, savory, and slightly sweet flavors. And honestly, crispy baby corn is right up there as one of my all-time favorites. I first made this when I was craving takeout but didn’t want to leave the house – and it was a total hit! It’s become a regular in my kitchen, and I’m so excited to share my recipe with you.

Why You’ll Love This Recipe

This crispy baby corn recipe is a winner for so many reasons. It’s quick to make – ready in under 30 minutes! – and it’s packed with flavor. The baby corn gets wonderfully crispy on the outside while staying tender on the inside, and the chilli garlic sauce gives it that authentic Indo-Chinese kick. Plus, you can easily adjust the spice level to your liking. It’s perfect as a starter, a side dish, or even a snack!

Ingredients

Here’s what you’ll need to make this delicious crispy baby corn:

• 12 Baby corn
• 1 ½ tbsp All purpose flour/maida
• 2 tbsp Cornflour
• ¾ tsp Chilli powder
• ½ tsp Ginger garlic paste
• Salt to taste
• 2 tbsp Oil
• 4 Garlic cloves, finely chopped
• ¾ cup Onion, finely chopped
• 1 Green chilli, finely chopped (adjust to taste)
• 1 Capsicum, finely chopped
• 2 tbsp Spring onion greens, chopped
• 2-3 tsp Soya sauce
• 2 tsp Chilli Garlic sauce
• 1 tbsp Cornflour
• Pepper powder to taste

Ingredient Notes

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

• Cornflour & Maida: The combination of cornflour and all-purpose flour (maida) is key for achieving that extra crispy coating. Don’t skip either one!
• Soy Sauce & Chilli Garlic Sauce: I love using a mix of both for a really authentic Indo-Chinese flavour. The soy sauce adds umami, while the chilli garlic sauce brings the heat and that signature garlicky punch.
• Baby Corn Versatility: Baby corn is such a fun ingredient! It has a slightly sweet flavour and a lovely texture that works so well in this dish. You can even use it in stir-fries or salads.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, clean and cut the baby corn into 3-4 pieces each. Then, finely chop your green chillies, garlic, capsicum, and onions. Prep is everything, right?
2. Parboil the baby corn in salted boiling water for about 10 minutes. This helps to tenderize it slightly. Drain it really well afterwards – we don’t want soggy baby corn!
3. Now for the marinade! In a bowl, combine the baby corn with cornflour, maida, chilli powder, ginger garlic paste, and a pinch of salt. Make sure everything is nicely coated. Let it sit for 15-20 minutes to let the flavours meld.
4. Heat up some oil for deep frying. Carefully fry the marinated baby corn in batches until it’s golden brown and crispy. Drain the excess oil on paper towels.
5. In a separate pan, heat another tablespoon of oil. Sauté the garlic, onions, and green chillies until the onions soften and turn translucent.
6. Add the chopped capsicum and spring onion greens. Stir-fry on high heat for about 2 minutes – we want them to stay nice and crunchy.
7. Time for the sauce! Mix in the soy sauce, chilli garlic sauce, and pepper powder. Toss everything together for about 30 seconds.

Now you have a choice…

1. For Dry Baby Corn: Add the fried baby corn to the pan and coat it evenly with the sauce. Garnish with extra spring onions and serve immediately.
2. For Gravy Baby Corn: Add 1 cup of water to the pan and bring it to a boil. Thicken the sauce with a cornflour slurry (1 tbsp cornflour mixed with 2 tbsp water). Once the sauce is glossy, add the fried baby corn and simmer for just a minute. Garnish and serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the baby corn. Fry in batches to ensure even cooking and maximum crispiness.
• Make sure your oil is hot enough before adding the baby corn. If it’s not hot enough, the baby corn will absorb too much oil and become soggy.
• Taste the sauce before adding the baby corn and adjust the seasoning as needed.

Variations

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

• Vegan Adaptation: Swap out the regular soy sauce for a vegan soy sauce and ensure your chilli garlic sauce is also plant-based.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of green chilli and chilli garlic sauce. Or, if you like it really hot, add a pinch of cayenne pepper! My friend, Priya, always adds a dash of Sriracha.
• Gravy vs. Dry: I love both versions! The gravy is perfect for serving with rice, while the dry version is great as a snack or appetizer.
• Festival Adaptations: This is a huge hit at parties. I’ve made it for Diwali gatherings and birthday celebrations, and it always disappears quickly!

Serving Suggestions

This crispy baby corn is delicious on its own, but it’s even better with:

• Steamed rice
• Noodles (Hakka noodles are a classic pairing!)
• A side of fried rice
• A refreshing salad

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 over time. Reheating in an air fryer can help restore some of the texture.

FAQs

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

Yes, you can! Air fry at 200°C (390°F) for about 10-12 minutes, flipping halfway through. It won’t be quite as crispy as deep-fried, but it’s a healthier option.

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

I recommend using a light soy sauce for this recipe. It has a milder flavour and won’t overpower the other ingredients. Dark soy sauce is a bit too strong.

3. How can I adjust the sweetness of the sauce?

If you prefer a sweeter sauce, add a teaspoon of sugar or honey.

4. Can I use frozen baby corn? What adjustments should I make?

Yes, you can use frozen baby corn. Just make sure to thaw it completely and pat it dry before marinating. You might need to fry it for a slightly longer time.

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

Make sure to drain the baby corn thoroughly after parboiling and frying. Also, don’t add it to the sauce until you’re ready to serve.