Crispy Chilli Babycorn Recipe
Crispy Chilli Babycorn is one of those show-stopping Indo-Chinese appetizers that instantly lights up any table. These golden bites of babycorn are battered, fried to irresistible crispiness, and then tossed in a vibrant, sweet-spicy sauce with bell peppers, onions, and a flutter of fresh chilies. Whether you’re entertaining guests or just treating yourself on a Friday night, this dish brings together bold flavors and crunchy textures in every single bite. It’s perfect for anyone who loves that addictive combo of spice, tang, and a touch of sweetness.
Ingredients You’ll Need
This recipe is refreshingly straightforward, yet every component plays its own unique role in making Crispy Chilli Babycorn so memorable. The batter, aromatics, and sauce ingredients work together to create layers of flavor and a magical crunch—don’t skip a thing!
- Babycorn (200g, cut into halves or quarters): These cute little cobs become incredibly tender inside and perfectly crisp outside—try to pick fresh babycorn for best results.
- All-purpose flour (1/4 cup): Gives the batter a lovely structure and helps create that signature crunch.
- Cornstarch (1/4 cup): Essential for lightness; it ensures your babycorn stays crispy even after saucing.
- Salt (1/2 teaspoon): Just enough to enhance both the babycorn and the seasoning in every bite.
- Black pepper (1/2 teaspoon): Adds subtle heat and a savory note that’s classic in Indo-Chinese flavors.
- Garlic powder (1/2 teaspoon): Gives the batter a little extra punch of flavor right from the first bite.
- Red chili powder (1/4 teaspoon): Contributes a gentle, warming heat that underlines the star chili notes.
- Water (as needed): Only add enough to get a thick, clinging batter—the secret to the crispy coating.
- Oil (for deep frying): Use any mild oil with a high smoke point to fry your babycorn to golden perfection.
- Oil (1 tablespoon, for the sauce): Just a splash for sautéing the aromatics before adding the colorful veggies.
- Garlic (1 tablespoon, finely chopped): The aroma of fresh garlic in the sauce is utterly mouth-watering; don’t skimp on this!
- Ginger (1 teaspoon, finely chopped): Brings warmth and zing, making the sauce lively and unforgettable.
- Green chilies (2, sliced): Adds that kick we all crave in Crispy Chilli Babycorn—adjust for your heat preference.
- Onion (1/4 cup, diced): Gives a subtle sweetness and a satisfying bite to the finished dish.
- Bell peppers (1/4 cup, diced, any color): Brings bursts of color and a mild crunch for a real feast for the eyes and palate.
- Soy sauce (2 tablespoons): Lends all that umami and rich color to the sauce.
- Chili sauce (1 tablespoon): Packs tang and heat that makes this dish sing—use your favorite Indo-Chinese chili sauce.
- Tomato ketchup (1 tablespoon): Gives the sauce body and a touch of sweetness to balance the spice.
- Vinegar (1/2 teaspoon): A little acidity keeps everything bright and lively.
- Sugar (1/2 teaspoon): Just a pinch smooths out the flavors and rounds off the heat.
- Salt (to taste): Finish the sauce to your liking for that perfect final balance.
- Spring onions (for garnish): Fresh, green, and peppery—they make the whole thing pop, visually and flavor-wise.
How to Make Crispy Chilli Babycorn
Step 1: Make the Batter and Coat the Babycorn
Start by combining all-purpose flour, cornstarch, salt, black pepper, garlic powder, and red chili powder in a medium mixing bowl. Gradually add water and whisk to form a thick, smooth batter that’s just thick enough to coat the back of a spoon. Toss in the babycorn pieces and make sure every piece gets a generous, even covering—this is your golden ticket to maximum crunch after frying.
Step 2: Fry the Babycorn
Heat oil in a deep pan over medium-high heat. When the oil is hot (test with a drop of batter—it should sizzle immediately), fry the babycorn in batches. Don’t overcrowd the pan. Fry until each piece turns golden and wonderfully crispy, about 3-4 minutes per batch. Remove with a slotted spoon and set on paper towels to drain excess oil. For those who crave extra crunch, you can double-fry the babycorn for an even snappier experience.
Step 3: Prepare the Vibrant Sauce
In a separate large pan or wok, warm 1 tablespoon of oil. Add the finely chopped garlic, ginger, and green chilies and sauté for about 30 seconds, just until fragrant. Then toss in the diced onions and bell peppers, and stir-fry on high heat for 1–2 minutes. You want them to stay vibrant and slightly crisp.
Step 4: Toss in the Sauces and Combine Everything
Pour in the soy sauce, chili sauce, ketchup, vinegar, sugar, and a pinch of salt. Mix well and let the sauce bubble for a minute so all the flavors combine. Now, add those beautifully fried babycorn pieces into the pan and gently toss everything together, ensuring each bite is coated in sauce. Cook for another couple of minutes so the flavors really soak in.
Step 5: Garnish and Serve
Turn off the heat and immediately garnish your Crispy Chilli Babycorn with a generous sprinkling of freshly chopped spring onions. Serve this dish piping hot—those crisp edges and saucy sheen are too good to wait for!
How to Serve Crispy Chilli Babycorn
Garnishes
Garnishing your Crispy Chilli Babycorn elevates the look and taste of the dish in just seconds. Besides the essential shower of spring onions, try a sprinkle of toasted sesame seeds for a nutty kick or a drizzle of extra chili oil for those spice lovers. Even a handful of chopped coriander adds a vivid burst of green and fresh flavor.
Side Dishes
While Crispy Chilli Babycorn is a knockout appetizer on its own, it also pairs beautifully with some crowd favorites. Serve it alongside fried rice, schezwan noodles, or a simple cucumber salad to balance out the bold flavors. A cooling yogurt dip on the side can be a lifesaver for sensitive tastebuds, too.
Creative Ways to Present
For a striking party platter, pile the Crispy Chilli Babycorn high on a bed of shredded lettuce, or serve it in mini lettuce cups for a fun, bite-sized twist. You can even skewer the babycorn pieces for appetizer sticks, or fill small edible taco shells to turn them into Indo-Chinese street-style snacks. Let your creativity shine—this dish loves a bit of drama!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Crispy Chilli Babycorn (trust me, it’s rare!), let it cool completely before storing. Place in an airtight container in the refrigerator for up to two days. To keep the crispness as much as possible, store the fried babycorn and sauce separately if you know you’ll have leftovers.
Freezing
While you can freeze the battered, fried babycorn pieces before saucing, freezing after mixing with sauce isn’t recommended because they can become soggy. Lay the fried babycorn on a tray, freeze till solid, then transfer to a ziplock bag for up to a month. When ready to eat, simply reheat and toss in fresh sauce.
Reheating
To bring back the signature crispiness, reheat the babycorn in a preheated oven or an air fryer until hot and crunchy. Avoid microwaving as it makes them limp. Warm the sauce separately on the stovetop and then combine just before serving for the best results.
FAQs
Can I make Crispy Chilli Babycorn gluten-free?
Absolutely! Simply replace the all-purpose flour with a gluten-free blend or rice flour. The cornstarch already helps with the light, crispy texture, so no extra changes needed.
How do I make the dish less spicy?
If you prefer a milder version, reduce or skip the green chilies and halve the red chili powder. You can also add a little extra tomato ketchup or a teaspoon of honey to balance out the heat.
Can I bake the babycorn instead of frying?
Baking is possible if you want a lighter take—arrange coated babycorn on a parchment-lined tray, spray with oil, and bake at 220°C (430°F) until crispy, flipping once. Note that you might not get the same crunch as deep frying, but it’s a tasty alternative!
What other vegetables can I use in place of babycorn?
While babycorn gives that tender crunch, you can substitute with cauliflower florets (for a gobi Manchurian feel), mushrooms, or even paneer cubes. The method is the same, but adjust frying time as needed for different veggies.
How can I make a saucier version of Crispy Chilli Babycorn?
It’s easy—just stir in about 1/4 cup of water and a teaspoon of cornstarch mixed into a slurry before adding the fried babycorn to your pan. This will transform your dish into a glossy, clingy sauce that’s perfect with rice or noodles.
Final Thoughts
Bring a little Indo-Chinese magic into your kitchen with this Crispy Chilli Babycorn. It’s bold, playful, and seriously hard to resist—give it a try and watch everyone around your table fall in love with those irresistible crunchy, spicy bites! If you do whip it up, don’t forget to savor that first bite hot and fresh.
Print
Crispy Chilli Babycorn Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Learn how to make delicious crispy chili babycorn, a popular Indo-Chinese appetizer that is sure to impress your guests. Crispy fried babycorn coated in a flavorful sauce – a perfect balance of crispy and saucy in every bite!
Ingredients
Main Ingredients:
- 200g babycorn (cut into halves or quarters)
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red chili powder
- Water as needed
- Oil for deep frying
For the Sauce:
- 1 tablespoon oil
- 1 tablespoon garlic (finely chopped)
- 1 teaspoon ginger (finely chopped)
- 2 green chilies (sliced)
- 1/4 cup onion (diced)
- 1/4 cup bell peppers (diced, any color)
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon tomato ketchup
- 1/2 teaspoon vinegar
- 1/2 teaspoon sugar
- Salt to taste
- Spring onions for garnish
Instructions
- Batter and Fry Babycorn: In a bowl, mix all-purpose flour, cornstarch, salt, pepper, garlic powder, and red chili powder. Dip babycorn pieces in the batter and deep fry until crispy.
- Prepare the Sauce: Sauté garlic, ginger, green chilies, onions, and bell peppers. Add soy sauce, chili sauce, ketchup, vinegar, and sugar. Toss in the fried babycorn.
- Finish and Serve: Cook for a few minutes, garnish with spring onions, and serve hot.
Notes
- For extra crispiness, double-fry the babycorn.
- You can adjust the sauce consistency by adding a cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying, Stir-Frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
