Crispy Baby Corn Recipe – Indo-Chinese Chilli Baby Corn

Last Updated on 2 months by Neha Deshmukh

Crispy Baby Corn Recipe – Indo-Chinese Chilli Baby Corn

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, spicy, and savory. And honestly, nothing beats a plate of crispy, golden baby corn tossed in a tangy chilli sauce. I first made this recipe when I was craving takeout but didn’t want to leave the house – and it quickly became a family favourite! It’s surprisingly easy to make, 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. Here’s what makes it so special:

• Crispy Perfection: The double coating ensures maximum crunch with every bite.
• Flavour Bomb: The sauce is a delightful blend of sweet, spicy, and tangy flavours.
• Quick & Easy: Ready in under 30 minutes – perfect for busy weeknights!
• Crowd-Pleaser: Everyone loves it, guaranteed!

Ingredients

Here’s what you’ll need to make this delicious Crispy Baby Corn:

• 10 baby corn, nos
• 2 tablespoon cornflour
• 1 tablespoon maida (all-purpose flour)
• 1 teaspoon ginger garlic paste
• ½ teaspoon red chilli powder
• Salt to taste
• Oil for toasting
• 1 tablespoon oil
• 2 teaspoon garlic, chopped finely
• 2 tablespoon spring onion, chopped
• 1 small capsicum, cubed
• ½ teaspoon soya sauce
• 2 tablespoon tomato sauce
• ½ teaspoon green chilli sauce
• Water, as needed

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Cornflour & Maida: This combo is key for that super crispy coating. Cornflour gives it the crunch, while maida helps it bind. Don’t skip either!
• Ginger Garlic Paste: Freshly made is always best, but store-bought works in a pinch.
• Sauce Blend: The magic is in the sauces! The combination of soy sauce, green chilli sauce, and tomato sauce creates that authentic Indo-Chinese flavour we all crave. Feel free to adjust the amounts to your liking.
• Baby Corn: Look for firm, bright white baby corn.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, parboil the baby corn in lightly salted water until it’s slightly soft but still has a good crunch. This usually takes about 5-7 minutes. Drain it well and set it aside.
2. Now, in a bowl, mix together the cornflour, maida, ginger garlic paste, red chilli powder, and salt. Add just enough water to form a thick, smooth batter.
3. Marinate the baby corn in this batter for at least 15 minutes. This helps the coating stick and adds flavour.
4. Heat oil in a pan over medium-high heat. Carefully add the marinated baby corn and toast until golden brown and crispy. Don’t overcrowd the pan – work in batches if needed. Drain on paper towels to remove excess oil.
5. In a separate pan, heat 1 tablespoon of oil. Add the chopped garlic and the white parts of the spring onion and sauté for about a minute until fragrant.
6. Add the cubed capsicum and sauté for another 2 minutes until it’s slightly softened.
7. Pour in the soy sauce, green chilli sauce, and tomato sauce. Add a splash of water (about 2-3 tablespoons) and salt to taste. Bring the sauce to a boil.
8. Finally, add the toasted baby corn to the sauce and toss to coat everything evenly. Garnish with the chopped spring onion greens.
9. Serve immediately and enjoy!

Expert Tips

Here are a few tips to help you nail this recipe:

• Don’t Overcook the Baby Corn: You want it slightly crunchy, not mushy.
• Hot Oil is Key: Make sure the oil is hot enough before adding the baby corn to ensure it gets crispy.
• Don’t Overcrowd the Pan: Overcrowding will lower the oil temperature and result in soggy baby corn.
• Taste as You Go: Adjust the sauce to your liking – add more chilli sauce for extra heat, or a little sugar for sweetness.

Variations

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

• Spice Level:
  • Mild: Reduce the red chilli powder and green chilli sauce.
  • Medium: Use the amounts listed in the recipe.
  • Hot: Add a pinch of cayenne pepper or a finely chopped green chilli to the sauce.
• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your sauces to ensure they don’t contain any hidden animal products.
• Gluten-Free Adaptation: Substitute the maida with a gluten-free all-purpose flour blend.
• Festival Adaptations: This makes a fantastic New Year’s Eve appetizer – everyone loves a bit of crispy goodness to start the year! My friend, Priya, always makes a huge batch for Diwali parties too.

Serving Suggestions

This Crispy Baby Corn is delicious on its own, but here are a few serving suggestions:

• Serve as an appetizer with a side of sweet chilli sauce.
• Pair it with fried rice or noodles for a complete Indo-Chinese meal.
• Enjoy it as a snack with a cup of hot tea.

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 preheated oven or air fryer to restore some of the crunch.

FAQs

Got questions? I’ve got answers!

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 frozen baby corn for this recipe? If so, how should I prepare it?

Yes, you can! Thaw the frozen baby corn completely and pat it dry before marinating.

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

Add a teaspoon of sugar for sweetness or a squeeze of lemon juice for sourness.

4. What is the best way to prevent the baby corn from sticking together while marinating?

Make sure the batter is thick enough to coat each piece individually. You can also gently toss the baby corn occasionally during marination.

5. Can this recipe be made in an air fryer instead of deep-frying?

Absolutely! Preheat your air fryer to 200°C (390°F). Lightly spray the marinated baby corn with oil and air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.

Enjoy making this recipe! I hope it brings a little bit of Indo-Chinese joy to your kitchen. Let me know how it turns out in the comments below!