Crispy Chilli Baby Corn

Anytime I find myself in a restaurant which has a decent Indo-Chinese section on the menu or just get lucky to be in an Indo-Chinese restaurant, one thing I always look forward to is biting in to a piece( or a few pieces 😉) of crispy skinned chilli baby corn. Tender baby corns are coated in a flavorful batter, deep fried and then tossed in a delicious that's full of sweet, salty and sour flavors. Add some crunchy vegetables like bell peppers and onions to make a delicious appetizer.

Other delicious street food recipes to try include aloo chana chaat, sweet potato chaat , Bhutte ka Kees, Vegan quesadilla with spicy potato filling, Iyengar style vegetable puff, Spicy Cashews.

The inspiration

Taking inspiration from Chinese immigrants' cooking in and around the Kolkata region in Eastern India, Indo-Chinese cuisine also brings together ingredients from Chinese cuisines but also ingredients that suit Indian palates. Indo-Chinese food is huge not just in India but anywhere the Indian diaspora exists. There are many classics from this genre of food and this one is one of my favorites.

Baby corn is a vegetable that is not typically used in Indian cooking barring a few dishes. Even with it being considered an exotic vegetable, I grew up eating quite a bit of it due it to being so popular with street food that is inspired by this fusion of various Asian flavors.

Ingredients we need to make crispy chilli baby corn

The ingredients might seem long but bear with me while I walk you through them. Most of them are easily available and once you finish your mise en place, the dish comes together quickly except for the frying part. I have divided the ingredients in to what we need for making the crispy babycorn itself and the rest of the sauce.

Produce

Baby Corn - Get fresh baby corn if possible else you can also use canned one. Juts rinse and pat dry before using. I used around 8 oz or 240 g. I used it quartered lengthwise. You can also cut the baby corn into smaller pieces around 1" length.

Substitutions - If baby corn is not a favorite, consider using potatoes or even zucchini sticks.

Onions - I used red onions but you can use any kind you like. I like it diced for this recipe.

Bell Pepper - I used red bell pepper to add a pop of color. You can also use the green bell peppers.I also diced them similar to the onions.

Aromatics - I used fresh garlic and green onions.

For the batter

All Purpose Flour, Rice Flour and Corn Starch - We will use a combination of all the 3. This gives the baby corn a crispy finish once we fry them.

Red Chili Powder - It adds some heat and a hint of color to the batter.

Soy Sauce - We will add a dash of soy sauce for additional flavor.

Salt and Pepper - for seasoning

For the sauce

Ginger & Garlic - Use finely chopped or grated ginger and garlic to add to the sauce.

Soy Sauce - Soy sauce adds savory flavors

Tomato Sauce - Brings savory flavors as well and adds color.

Vinegar - Balances the flavors by adding acidity. I used rice vinegar but you can also use white or apple cider vinegar.

Red Chili Sauce - You can use any red chili sauce of your choice. I decided to use sriracha.

Sugar - Adds a hint of sweetness and balances the other flavors.

Water - You can use as much water as you want depending on how much sauce you want for the crispy baby corn. If you like it a brit more dry, keep the water to a minimum. I have used 2-3 cups since I like it with a bit more sauce.

Corn Flour - Corn flour or starch helps thicken the sauce which helps to coat the baby corn.

White Pepper - More milder than black pepper, white pepper adds a flavor that is more earthy. Use it as a finishing touch once the dish is made.

Cilantro - This is optional but would add a wonderful, fresh flavor to the final dish.

Tips for a great chilli baby corn

• Wash and pat dry the baby corn before dipping in the batter. Don't make the batter too thin. This will make it difficult to fully coat the babycorn when we dip it in the batter.
• Ensure the oil is a medium low heat when you start frying. If the heat is too high, the batter will brown quickly while the baby corn will remain uncooked. It might take a little bit of time for the outside to brown but trust me, the inside will turn out perfectly at the right temperature.
• Before you start frying, test how hot the oil is by dropping one piece of battered piece in the oil. The oil should start bubbling around the piece and should start browning in 3-4 minutes. Once you feel the oil is hot enough, you can start frying the rest of the baby corn.
• Don't crowd the kadai/wok while frying. Also make sure the oil is completely covering all the baby corn pieces while its frying. We want to make sure we fry all the pieces evenly.
• Play around with spice levels in the batter and also the sauce. Feel free to reduce it or add more depending on how much spice you like in your food.
• If you want an extra crispy baby corn, double fry it! Once the baby corn has been fried, keep aside. After you make the sauce, fry the baby corn again for a minute or so. Place on some paper towels to remove any excess oil. Immediately toss them in the sauce and serve hot.

Serving, Storage and Meal Prep

Serve as an appetizer alongside any main of your choice. I love serving it alongside a nice fried rice or even a burnt garlic fried rice or maybe some chewy noodles. It also great served over plain white steamed rice on days when you just want a simpler meal.

Leftovers - I wouldn't recommend storing or freezing the leftovers. This dish is best served hot and right of the stove. This because the longer the fried and battered baby corn sits outside especially if it already mixed in with the sauce, the soggier it will get. We definitely want a crispy and not a soggy chilli baby corn!

If you do have leftovers, store in a closed container and chill. Consume with in a day after reheating in the stove or microwave.

Meal Prep - Prepare the vegetables and store in the refrigerator for up to 2 days. You can also store the prepared vegetables in the freezer for up to a month. You can prep the batter and the sauce up to a couple days before you need them as well.

On the day you need to make the chilli baby corn, keep the batter and sauce outside to reach room temperature. If the batter is too thick, add a couple of tablespoons of water at a time until it reaches the desired consistency.

If the baby corn has been frozen, don't let it thaw. Batter it frozen and just let it sit in the oil for an extra minute to ensure it is full cooked through.

Did you try this crispy chilli baby corn? If yes, then please let me know how you liked it? Or if you have a question, comment or feedback then you can leave them below in the comment section below as well. Follow along on social media at Instagram, Facebook, Pinterest and Bluesky.

Recipe