There is something so comforting about crispy baby corn, it’s hard to stop at one or two pieces. The glazing chilli sauce makes it truly addictive.
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Crispy Baby Corn is a vegetarian Indian-Chinese dish. The batter-coated baby corn is deep-fried till crisp and then covered in a lip-smacking sweet, spicy chilli sauce. My tried and tested batter gives baby corn a crispy exterior (watch the recipe video for the sound).
Like many other Indian Chinese fusion snacks, this crispy baby corn recipe is a combination of frying and glazing techniques.
Ingredients You’ll Need
For Batter: The crisp texture comes from the perfect coating batter.
- Flour: Combining all-purpose flour, rice flour, and cornstarch will give you the crunchiest coating.
- Salt, Pepper, Water
One of the most popular chilli garlic glazing sauces is the main flavouring ingredient for crispy baby corn. You can also follow my Thai sweet chilli sauce recipe to glaze the fried corn.
- Garlic & Chilli Flakes: The key foundation of the glazing sauce
- Sesame Oil: I highly recommend using sesame oil for making this sauce. It adds so much depth of flavour.
- Chilli Paste: I use a Lee Kum Kee chilli paste. You can use chilli sauce or the Chinese chilli crisp also.
- White or Rice Vinegar, Water, & Salt
Watch Crispy Baby Corn Video
My Tried and True Tips
- Consistency: The batter should not be too thin or watery; otherwise, it will not stick to the baby corn. Add water in small batches to get a thick, smooth, lump-free batter.
- Crispiness: Fry batter-coated baby corn at 370 degrees Fahrenheit. The oil should be hot enough but not fuming. Usually, baby corn turns soggy or too greasy if the oil is not preheated correctly.
- Glazing: Do not add fried ones into the pan with the glaze. Instead, pour the chilli garlic glaze over the crispy baby corn.
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Crispy Baby Corn Recipe
- Deep Frying Pan
Ingredients
Ingredients For Chili Sauce:
- ¼ Cup sesame oil
- 2 Tablespoon garlic, finely chopped
- 1 Tablespoon red chilli flakes
- 1 Tablespoon red chili paste or red chili sauce
- 1 Tablespoon brown sugar
- 1 Teaspoon soy sauce
- 1 Teaspoon vinegar
- Salt to taste
Ingredients For Crispy Baby Corn:
- 250 gram Baby Corn
- 1 Cup all purpose flour (maida)
- ¼ Cup rice flour (chawal ka atta)
- Salt & Pepper
- ½ Cup water, chilled or ice cold
- 2 Cup vegetable oil, for deep frying
- 1 tablespoon spring onion greens
- 1 teaspoon sesame seeds (white til)
Instructions
Prepare Chili Garlic Sauce
- Heat oil in a frying pan. Add garlic and chili flakes. Fry for 30 – 40 seconds to infuse the flavor into the oil.
- Add remaining ingredients and stir the sauce continuously. Keep the gas flame between medium – high. Do not cook the sauce for too long. Turn off the heat. Keep the sauce aside.
Prepare Crispy Baby Corn
- Combine flour, salt, pepper, and cold water. Whisk to make a smooth, lump free batter of thick, sticky consistency. The batter should not be too thin or runny.
- Add baby corn into the batter and coat each piece with the batter.
- Deep fry baby corn till they are crisp and golden. Do not rush this process else baby corn will turn out soggy and less crisp. Transfer golden fried baby corn to a colander.
- Pour chili garlic sauce over the baby corn. Sprinkle spring onion and sesame seeds.
- Enjoy crispy chilli baby corn.
Recipe Notes:
- I have skipped adding salt in the sauce because the chili paste and soy sauce are both containing salt. Hence, I recommend taste and add salt cautiously.
- Using cold water to make the batter really gives a crunchy texture to the baby corn.
- If rice flour is not available, use corn starch (corn flour) or tempura flour.
- For deep frying, you can use refined oil or vegetable oil.
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