Description
Crispy Chilli Baby Corn is a delicious and crunchy appetizer that combines the sweetness of baby corn with a spicy chili sauce, making it a perfect snack or party dish.
Ingredients
- 1 lb baby corn, drained if using canned
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ cup cold water
- 2 tbsp soy sauce
- Vegetable oil, for frying
- 2 tbsp vegetable oil (for sauce)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 small red chili, thinly sliced
- ½ cup red bell pepper, finely diced
- ¼ cup ketchup
- 2 tbsp sweet chili sauce
- 1 tbsp soy sauce (for sauce)
- 1 tbsp rice vinegar
- 1 tbsp honey
- ½ tsp sesame oil
- 1 tsp cornstarch (for sauce)
- 2 tbsp water (for sauce)
- 2 green onions, sliced (for garnish)
- 1 tbsp toasted sesame seeds (for garnish)
- Fresh cilantro, optional (for garnish)
Instructions
- Prepare the baby corn: Drain the baby corn well and pat dry with paper towels. If using large pieces, cut them in half lengthwise.
- Make the batter: In a large bowl, whisk together flour, cornstarch, garlic powder, paprika, salt, and black pepper. Add cold water and soy sauce, stirring until you have a thick, smooth batter.
- Coat the corn: Add the baby corn to the batter and toss until every piece is evenly coated.
- Fry: Heat about 1½ inches of vegetable oil in a deep skillet over medium-high heat. Fry the coated baby corn in batches for 3–4 minutes, turning occasionally, until golden and crispy. Transfer to a paper towel-lined plate.
- Make the sauce: Heat 2 tablespoons oil in a large skillet or wok. Add garlic, ginger, red chili, and bell pepper. Stir-fry for about 1–2 minutes.
- Add ketchup, sweet chili sauce, soy sauce, rice vinegar, honey, and sesame oil. Stir to combine.
- Mix cornstarch with 2 tablespoons water. Pour the slurry into the sauce and cook for about 1 minute, stirring until slightly thickened and glossy.
- Toss: Add the crispy baby corn to the skillet and toss quickly until coated in the sticky chili sauce. Don’t cook too long or the coating will lose its crispness.
- Garnish: Sprinkle with green onions and toasted sesame seeds. Add fresh cilantro if desired.
- Serve immediately: Serve hot while the baby corn is at its crispiest.
Notes
- Make sure the baby corn is very dry before dipping it into the batter.
- Fry in small batches so the oil stays hot and the coating becomes extra crispy.
- For extra crunch, double-fry the baby corn for another 1–2 minutes.
- Want it hotter? Add crushed red pepper flakes or an extra fresh chili.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg