Baby Corn Recipe- Crispy Indo-Chinese Stir-Fry with Tangy Sauce

Last Updated on 2 months by Neha Deshmukh

Baby Corn Recipe – Crispy Indo-Chinese Stir-Fry with Tangy Sauce

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. Today, I’m sharing my go-to recipe for Crispy Baby Corn – it’s a guaranteed crowd-pleaser and surprisingly easy to make at home. I first made this for a friend’s birthday, and it disappeared in minutes!

Why You’ll Love This Recipe

This Baby Corn recipe isn’t just delicious; it’s a whole experience! It’s got that amazing crispy texture from the perfectly fried baby corn, coated in a tangy, flavorful sauce. It’s quick enough for a weeknight meal, but special enough to impress guests. Plus, it’s a fantastic way to introduce yourself to the wonderful world of Indo-Chinese cuisine.

Ingredients

Here’s what you’ll need to whip up this delightful dish:

• 14 oz baby corn, canned
• 3 garlic cloves, minced
• 1 green chili, finely chopped
• 1 teaspoon grated ginger
• Green pepper (capsicum), finely chopped (about ½ cup)
• Onion, finely chopped (about ½ cup)
• 1 scallion, finely chopped
• 1 tablespoon tomato ketchup
• 1 tablespoon sugar
• ½ teaspoon white pepper powder
• 2 tablespoons oil
• 1 tablespoon oil
• Salt to taste
• 1.5 teaspoons soy sauce
• ½ teaspoon white vinegar
• 2 teaspoons cornstarch
• 1 tablespoon water
• 1 tablespoon all-purpose flour
• 1 tablespoon cornstarch
• 1.5-2 tablespoons water
• ½ teaspoon pepper

Ingredient Notes

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

• Cornstarch is key: We’re using cornstarch both in the batter and the sauce. The batter gives the baby corn that incredible crispiness, while the cornstarch in the sauce helps it thicken beautifully.
• Soy Sauce & Vinegar Balance: The combination of soy sauce and white vinegar is what gives this sauce its signature tangy flavor. Don’t be afraid to adjust to your liking!
• Indo-Chinese Influence: This recipe is a perfect example of the delicious fusion of Indian and Chinese flavors. It’s a style of cooking that’s become incredibly popular in India, and for good reason!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prepare the batter. In a bowl, whisk together the all-purpose flour, 1 tablespoon of cornstarch, a pinch of salt, and pepper. Gradually add 1.5-2 tablespoons of water, whisking until you have a thick, smooth paste.
2. Now, coat the baby corn pieces evenly in the batter. Make sure each piece is nicely covered – this is what will give you that satisfying crunch!
3. Heat 1 tablespoon of oil in a non-stick pan over medium heat. Toast the battered baby corn until lightly golden. Transfer to a paper towel-lined plate to drain any excess oil. Set aside.
4. In a wok (or a large frying pan), heat 2 tablespoons of oil over medium-high heat. Add the minced garlic, grated ginger, and chopped green chili. Sauté for 1-2 minutes until fragrant – your kitchen should smell amazing right about now!
5. Increase the heat to high and add the chopped onions and the white parts of the spring onion. Stir-fry for 1-2 minutes, keeping them nice and crunchy.
6. Toss in the chopped green pepper and cook for another minute, again making sure it stays crisp-tender.
7. While the veggies are cooking, whisk together the soy sauce, white vinegar, remaining 2 teaspoons of cornstarch, and 1 tablespoon of water in a separate bowl. This is your sauce!
8. Mix the tomato ketchup into the wok with the vegetables.
9. Pour 1.25 cups of water into the wok, add the sugar, and reduce the heat to medium. Let it simmer gently.
10. Stir in the prepared sauce and white pepper powder. Continuously mix until the gravy thickens and becomes glossy.
11. Add the toasted baby corn to the wok and simmer for 1-2 minutes, allowing it to absorb all those delicious flavors. Season with salt to taste.
12. Garnish with the spring onion greens and serve hot!

Expert Tips

• Don’t overcrowd the pan: When frying the baby corn, work in batches to ensure even cooking and maximum crispiness.
• High Heat is Your Friend: Maintaining high heat when stir-frying the vegetables is crucial for that signature crunch.
• Taste as You Go: Don’t be afraid to taste the sauce and adjust the seasoning to your liking.

Variations

• Vegan Adaptation: Swap out the honey for maple syrup or agave nectar for a completely plant-based version.
• Spice Level Adjustment: If you like things extra spicy, add another green chili or a pinch of red chili flakes. My friend, Priya, always asks for extra chili!
• Festival Adaptation: This makes a fantastic starter for celebrations! Serve it in small bowls or on skewers for easy snacking.

Serving Suggestions

This Crispy Baby Corn is incredibly versatile. It’s fantastic served alongside:

• Fried Rice
• Hakka Noodles
• Chili Garlic Noodles
• Or even as a side with a simple vegetable stir-fry!

Storage Instructions

If you happen to have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, but be aware that the baby corn may lose some of its crispiness.

FAQs

1. What type of oil is best for achieving a crispy texture?

Vegetable oil or canola oil work great for frying because of their high smoke points.

2. Can I use frozen baby corn for this recipe?

You can, but make sure to thaw it completely and pat it dry before coating it in the batter. Frozen baby corn tends to have more moisture, so it might not get as crispy.

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

Simply add more or less sugar to the sauce. Start with 1 tablespoon and adjust to your preference.

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

Make sure to drain the fried baby corn on a paper towel-lined plate and add it to the sauce right before serving.

5. Can this dish be made ahead of time? If so, how should it be stored?

You can prepare the sauce ahead of time and store it in the refrigerator. However, it’s best to fry the baby corn and assemble the dish just before serving to maintain its crispiness.