Crispy Chilli Baby Corn

Crispy Chilli Baby Corn is a quick and irresistible Indo-Chinese starter that’s bursting with flavour! Tender baby corn is lightly battered, fried till golden and crispy, then tossed in a sweet-spicy sauce loaded with garlic and onions. It’s the perfect dish for when you crave something crunchy, saucy, and restaurant-style at home — ready in just 20 minutes and always a crowd favourite! 🌶️✨

Ingredients

For the Baby Corn:

• Baby corn – 15–18 (cut into halves or quarters)
• Cornflour – 3 tbsp
• Rice flour – 2 tbsp
• Salt – to taste
• Pepper – ½ tsp
• Water – as needed (to make a light coating batter)
• Oil – for shallow or deep frying

For the Sauce:

• Oil – 1 tbsp
• Garlic – 6–8 cloves, finely chopped
• Onion – 1 small, diced
• Tomato ketchup – 2 tbsp
• Soy sauce – 1 tsp
• Red chilli sauce – 1½ tbsp
• Pepper powder – ¼ tsp
• Salt – to taste
• Vinegar – 1 tsp
• Sugar or jaggery – ½ tsp (optional, for balance)
• Spring onions – 2 tbsp (for garnish)
• Sesame seeds – ½ tsp (optional, for garnish)

Instructions

• Boil baby corn for 3–4 minutes, then drain and pat dry.
• Mix cornflour, rice flour, salt, and pepper with a little water to make a thick batter.
• Coat the baby corn evenly and deep fry or shallow fry till golden and crisp.
• In the same pan, heat oil and sauté garlic and onion till fragrant.
• Add tomato ketchup, soy sauce, red chilli sauce, pepper powder, salt, vinegar, and a pinch of sugar or jaggery. Mix well.
• Add the fried baby corn and toss until it turns glossy and absorbs the flavour.
• Garnish with sesame seeds and spring onions.
• Serve hot and enjoy that crispy, saucy perfection! 😋🌶️