Here’s a recipe for an Indo‑Chinese favorite – Crispy Babycorn Chilli. Golden, deep‑fried baby corn is tossed in a spicy, tangy onion‑capsicum sauce for an addictive bite. This versatile dish can easily be made with paneer, mushrooms, or chicken instead of baby corn.
For me, the best way to enjoy baby corn is to deep fry it until crisp, then toss it with bold Chinese flavors and crunchy vegetables. The contrast of a crunchy exterior and saucy, aromatic veg makes this dish irresistible.
Babycorn Chilli is a popular party starter, though it tends to go limp if prepared too early. With this recipe you can make extra crispy baby corn at home and serve it piping hot, so every piece stays crunchy and satisfying.
Love Indian Chinese? Try other favorites like Gobi Manchurian, Chicken Chow Mein, American Chopsuey, Honey Chilli Potatoes, Chilli Paneer, Egg Fried Rice and more!
This recipe is an ideal crowd‑pleaser or a cozy snack for a rainy evening. It requires few ingredients and minimal chopping, so it’s easy to prepare when you want something impressive but simple.
Ingredients You Need for Babycorn Chilli
Use plenty of baby corn, cut into sticks — they disappear fast, so the more the merrier.
For the crispy coating:
- All purpose flour
- Corn flour
- Rice flour
This trio creates the best coating: maida (all purpose flour) for adhesion, corn flour for a golden color, and rice flour to keep the crust light and crisp.
For the stir‑fry sauce:
- Soy sauce: adds depth and saltiness
- Vinegar: balances the savory flavors
- Red chili sauce: brings heat
- Tomato ketchup: a touch of sweetness
- Corn flour: to thicken the sauce
- Coriander leaves: fresh garnish that complements the crisp baby corn
How to Make Chilli Babycorn
Follow these steps to make crunchy, saucy Chilli Babycorn at home.
1. In a bowl combine all purpose flour, corn flour, rice flour, red chili powder, dark soy sauce, vinegar, salt and black pepper.
2. Add water and whisk to make a smooth, thick but pourable batter.
3. Toss the baby corn in the batter until each piece is evenly coated.
4. Heat oil in a deep pan and deep‑fry the coated baby corn on medium heat for 5–7 minutes until deep golden and crisp. Raise the heat for the final minute to make the crust extra crunchy.
5. Heat a wok or kadhai until very hot. Add oil, then sauté finely chopped garlic, ginger and slit green chilies for 30–40 seconds until fragrant.
6. Add diced onion and capsicum and stir‑fry for 1–2 minutes, keeping everything crisp‑tender.
7. Add the fried baby corn and toss to combine with the vegetables.
8. Mix soy sauce, vinegar, red chili sauce, ketchup, corn flour and water in a bowl to make the sauce.
9. Pour the sauce over the baby corn and vegetables and toss immediately over medium heat, stirring constantly. Cook 1–2 minutes until the sauce thickens and becomes glossy, coating each piece.
10. Garnish with chopped coriander and serve hot.
This makes a perfect vegetarian starter for an Indo‑Chinese menu. If you want a non‑veg option, try making chili chicken alongside for variety. Serve with fried rice or noodles to round out the meal.
Watch Recipe Video
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Crispy Chilli Babycorn
Ingredients
For Frying
- 200 grams baby corn, halved and cut into 1 inch strips
- 2 tbsp all purpose flour (maida)
- 2 tbsp corn flour
- 2 tbsp rice flour
- 1 tsp red chili powder (or paprika)
- 1 tsp dark soy sauce
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 6 tbsp water
- 2 tbsp oil for frying
Stir Fry
- 1 tbsp oil
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 5–6 green chillies, slit lengthwise
- 1 onion, cut into 1 inch cubes
- 1 small capsicum, cut into 1 inch cubes
- 1 tsp light soy sauce
- 1 tsp vinegar
- 1 1/2 tsp red chilli sauce
- 1 tsp tomato ketchup
- 1/2 tsp sugar
- 1/4–1/3 cup water
- 1/2 tsp corn flour (or tapioca starch)
- 1 tsp freshly ground black pepper
- 1 tsp salt
- 2 tbsp chopped coriander leaves (or spring onions)
Instructions
For Frying
- Combine all purpose flour, rice flour, corn flour, chilli powder, soy sauce, salt, pepper and water in a bowl. Whisk to make a smooth batter.
- Add baby corn and mix well, using your hands so each piece is evenly coated.
- Heat oil in a deep pan. Fry the batter‑coated baby corn on medium flame for 5–6 minutes, then increase the flame for 1–2 minutes until golden and crisp.
- Use a skimmer to transfer the fried baby corn to a plate lined with paper towels. Keep aside.
Stir Fry
- Mix soy sauce, vinegar, ketchup, red chilli sauce, corn flour and water in a bowl. Keep aside.
- Heat oil in a wok until smoking hot. Add garlic, ginger and green chillies; sauté 30–40 seconds. Add onion and capsicum and stir constantly for 1–2 minutes.
- Add the fried baby corn and toss to combine.
- Pour in the sauce mixture and stir continuously on medium heat. Add sugar, salt and pepper. Cook until the sauce thickens and becomes glossy, 1–2 minutes.
- Garnish with chopped coriander and serve hot.
Video
Notes
- Deep frying: Fry on medium heat so the baby corn cooks through, then raise the heat at the end to crisp up the coating.
- Substitutes: Replace baby corn with mushrooms, cauliflower, paneer, chicken (use 250 g), or prawns to vary the dish.