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
Scale
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
