Crispy Baby Chili Corn
Indo-Chinese Crispy Baby Chili Corn coated with ginger garlic chili sauce and mixed with charred onions and bell peppers makes a perfect vegan spicy appetizer.
Crispy Baby Chili Corn is very famous indo-chinese street food. The baby corn pieces are coated with spicy batter and deep fried to perfect crunchiness. They are then coated with spicy ginger garlic chili sauce and mixed with charred onions and green peppers.
This spicy tangy dairy-free deliciousness makes a perfect fall/winter appetizer. It is perfect to pair with Manchow Soup, Rainbow Lo-Mein and Veg Gravy Manchurian, makes a perfect Indo-Chinese feast! I am not a big fan of deep fried food, but this goodie I would not have any other way. For example, I would not air fry or bake this to make this crispy baby corn. The texture comes out just perfect when they are deep fried. That is too not just once, double frying is the best technique for this recipe!
If you know me, you know my love for Indo-Chinese cuisine by now!! This is one my favorite Indo-Chinese appetizer of all time. If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this goodie!!
Happy and Healthy Eating!!
Crispy Baby Chili Corn
Ingredients
Crispy Corn
- 25 Baby Corn
- ¼ cup All Purpose Flour
- 2 tsp Corn Starch
- ½ tsp Ginger Paste
- ½ tsp Garlic Paste
- ¼ tsp Salt
- ⅛ tsp Black Pepper Powder
- Oil to deep fry baby corn
Chili Sauce
- 2 tbsp Oil
- 1 small Yellow Onion, sliced
- 1 small Green Bell Pepper, sliced
- 2 Thai Green Chilis, slit in half can be sub with 1 serrano pepper
- 1 tsp Minced Garlic
- 1 tsp Grated Ginger
- 2 Scallions, chopped white and green part separately chopped
- 1 tbsp Chopped Cilantro
- 2 tsp Dark Soy Sauce
- 2 tsp Sriracha Sauce
- 1 tsp Rice Vinegar
- 3 tsp Tomato Ketchup
- 2 tsp Corn Starch
- 2 tbsp Water
- ⅛ tsp While Pepper Powder can be ¼ tsp sub with black pepper powder
Instructions
Deep Fry Baby Corn
- Clean and wash abby worn. Cut them in 4 pieces, first time length wise and second time half way in the middle.
- Boil them in water along with ¼ tsp salt for 3-5 minutes.
- Once boiled, drain the corn and give it a cold water rinse. Leave the corn in the strainer for few minutes to get rid of as much water as possible.
- Take the boiled corn in a bowl. Add rest of the ingredients listed under "Crispy Corn" (no oil). Toss everything gently.
- Use 1 tsp water at a time to form sticky thick batter that stick around the corn very well.
- Heat oil in a pan to deep fry the corn.
- Once the oil is hot enough, start frying the corn. Fry them until they are crispy but still holds its while/yellow color, it might seem not completely fry. Which is okay, since we will fry them trice to get them extra crispy.
- Once the corn is fried once, take them out on a paper towel.
- Fry them second time around till they are extra crispy and golden brown.
- Take them out of the oil and let it rest on paper towel again to get rid of extra oil.
Make the sauce
- Heat oil in a flat wide pan.
- Once hot, add chopped white part of scallions, thai green chilis, ginger and garlic. Saute them for couple of minutes until raw smell of garlic is gone. Do not burn it.
- Add sliced onions and green bell pepper. Saute them on high heat for 2-4 minutes, or until they look charred but still hold their crunch.
- Add dark soy sauce, rice vinegar, tomato ketchup and sriracha sauce. Mix well.
- Add white pepper powder and mix well. Taste for salt, add some if needed.
- Mix 2 tsp of corn start with 2 tbsp of water. Mix well so there are no lumps.
- Add that to the pan and start mixing right away, keep cooking and stirring for couple of minutes.
- Add fried baby corn. Mix it gently until all baby corn pieces are well coated with the sauce.
- Add chopped green part of the scallions and chopped cilantro.
- Serve it immediately while it is hot!! The longer you wait, it starts to loose its crispiness due to moisture in sauce.
