Name: Crispy Chilli Babycorn Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Indo-Chinese
Ingredients: Babycorn 300 g, halved lengthwise; All-purpose flour 1/2 cup; Cornstarch 1/4 cup; Salt 1/2 teaspoon; Black pepper 1/2 teaspoon; Garlic powder 1/2 teaspoon; Water 1/2 cup (or as needed to make batter); Vegetable oil for frying; Sesame oil 1 teaspoon; Garlic 3 cloves, minced; Ginger 1 teaspoon, minced; Green onions 2, sliced; Red bell pepper 1/2, diced; Soy sauce 2 tablespoons; Red chilli sauce 1 1/2 tablespoons; Tomato ketchup 1 tablespoon; Rice vinegar 1 teaspoon; Sugar 1/2 teaspoon; Red chilli flakes 1/2 teaspoon; Cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water); Fresh cilantro 2 tablespoons, chopped

Jump to Recipe·Print Recipe· 3.9 from 260 reviews

If you have ever craved a dish that brings together irresistible crunch and a burst of spicy, tangy flavors, then you are in for a real treat with this Crispy Chilli Babycorn Recipe. This Indo-Chinese appetizer is a perfect blend of crispy fried babycorn coated in a luscious, flavorful chilli sauce that dances on your palate. Each bite offers a satisfying crunch followed by a delightful mix of spices and a slight sweetness that makes this dish so utterly addictive. Whether you’re a seasoned cook or a kitchen newbie, this recipe will soon become one of your favorites to whip up for a quick snack or to impress your guests.

Crispy Chilli Babycorn Recipe - Recipe Image

Ingredients You’ll Need

Gathering these simple yet essential ingredients is the first step to creating that perfect balance of texture and flavor. Each component plays a vital role, from the crispy batter to the vibrant sauce that coats the babycorn in a rich, spicy glaze.

Babycorn (300 g, halved lengthwise): The star of the dish, offering a tender crunch that soaks up the sauce beautifully.
All-purpose flour (1/2 cup): Forms the sturdy base of the batter to ensure a crisp coating.
Cornstarch (1/4 cup): Adds extra crunch and lightness to the batter for that perfect fry.
Salt (1/2 teaspoon): Enhances the overall flavor without overpowering the dish.
Black pepper (1/2 teaspoon): Lends a subtle heat and depth to the batter.
Garlic powder (1/2 teaspoon): Infuses the coating with a hint of mellow garlic flavor.
Water (1/2 cup, as needed): To bind the batter smoothly without making it runny.
Vegetable oil (for frying): The medium for frying, achieve a golden, crispy crust.
Sesame oil (1 teaspoon): Adds a lovely nutty aroma to the sauce.
Garlic (3 cloves, minced): Gives a fresh, pungent note in the sauce.
Ginger (1 teaspoon, minced): Brings a subtle warmth and zesty dimension.
Green onions (2, sliced): For a mild oniony crunch.
Red bell pepper (1/2, diced): Adds sweetness and vibrant color.
Soy sauce (2 tablespoons): Provides a salty umami backbone.
Red chilli sauce (1 1/2 tablespoons): For that signature spicy kick.
Tomato ketchup (1 tablespoon): Balances spice with a touch of tangy sweetness.
Rice vinegar (1 teaspoon): Introduces a mild acidity for brightness.
Sugar (1/2 teaspoon): Smooths out the flavors gently.
Red chilli flakes (1/2 teaspoon): Adds an extra layer of heat and texture.
Cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water): Thickens the sauce to a perfect glaze.
Fresh cilantro (2 tablespoons, chopped): Garnishes with fresh herbaceous notes and color.

How to Make Crispy Chilli Babycorn Recipe

Step 1: Prepare the Batter and Fry the Babycorn

Start by creating a smooth, thick batter that will coat each piece of babycorn perfectly. Whisk together the all-purpose flour, cornstarch, salt, black pepper, and garlic powder in a large bowl. Slowly add water as needed until the batter reaches a consistency that clings well to the babycorn but is not too runny. Heat vegetable oil in a deep skillet to 350°F for frying. Dip the halved babycorn into the batter and fry in small batches for 3 to 4 minutes or until they develop a beautiful golden crisp exterior. Once fried, place them on paper towels to drain excess oil and maintain crunchiness.

Step 2: Sauté Aromatics and Vegetables for the Sauce

In a separate pan, warm the sesame oil over medium heat to release its fragrant aroma. Add the minced garlic, ginger, and sliced green onions, and cook for about 30 seconds until they become fragrant but not browned. Then toss in the diced red bell pepper and continue sautéing for another minute. This combination builds a vibrant flavor base for your sauce that complements the babycorn beautifully.

Step 3: Craft the Signature Chilli Sauce

Now it’s time to bring all those fiery and tangy flavors together. Stir in the soy sauce, red chilli sauce, tomato ketchup, rice vinegar, sugar, and red chilli flakes to the pan with the vegetables. Mix everything well to create a harmonious sauce. Then add the cornstarch slurry to the pan, stirring constantly until the sauce thickens into a shiny glaze that will coat your crispy babycorn perfectly.

Step 4: Combine and Toss

Gently add the fried babycorn back into the pan, tossing them carefully to ensure every piece is enveloped in that luscious sauce. Be mindful to toss evenly so that the batter doesn’t break apart but still absorbs the flavorful coating.

Step 5: Garnish and Serve

Remove the pan from heat and sprinkle the freshly chopped cilantro over the top. This final touch adds a burst of freshness and a pop of green that makes the dish visually stunning and deliciously aromatic.

How to Serve Crispy Chilli Babycorn Recipe

Garnishes

Beyond the fresh cilantro, you can add toasted sesame seeds or extra sliced green onions for additional texture and visual appeal. A wedge of lime on the side also brightens the dish with a zesty twist when squeezed.

Side Dishes

This Crispy Chilli Babycorn Recipe pairs amazingly well with steamed jasmine rice or fried rice to soak up all the wonderful sauce. It also makes a fabulous appetizer alongside other Indo-Chinese offerings like vegetable Manchurian or vegetable hakka noodles, creating a feast of flavors and textures.

Creative Ways to Present

Serve the babycorn in a rustic bowl or on a platter with colorful garnishes for parties. Another fun idea is to skewer the pieces on cocktail sticks for a finger-food style appetizer that’s perfect for gatherings or casual snacking.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the refrigerator for up to 2 days. The sauce may thicken and the babycorn soften slightly, but reheating will help bring back some of their original texture.

Freezing

While you can freeze the fried babycorn separately, the sauce does not freeze well due to its texture changes. For best results, freeze the plain fried babycorn in a single layer on a baking sheet, then transfer to a container. Reheat and toss in freshly made sauce when ready to eat.

Reheating

Reheat leftovers in a skillet over medium heat, adding a splash of water or soy sauce if the sauce becomes too thick. This will help the babycorn regain some crispness and prevent it from drying out. Avoid microwaving as it tends to make the batter soggy.

FAQs

Can I make this recipe gluten-free?

Absolutely! Simply swap all-purpose flour with a gluten-free flour blend and ensure your soy sauce is gluten-free. The texture will be just as delightful and the flavor remains authentic.

How spicy is this Crispy Chilli Babycorn Recipe?

The spice level is moderate thanks to the balance of chilli sauce and red chilli flakes. You can easily adjust the heat by reducing or increasing these ingredients according to your preference.

Is this recipe suitable for vegan diets?

Yes, it is completely vegan as it uses plant-based ingredients and vegetable oil for frying, making it a tasty option for anyone following a vegan lifestyle.

Can I double-fry the babycorn for extra crunch?

Definitely! Double frying the babycorn by frying for 2 minutes first, letting them rest, then frying again for 1 to 2 minutes intensifies the crunch and makes them extra crispy.

What other vegetables can I use instead of babycorn?

You can try this method with vegetables like green beans, cauliflower florets, or thinly sliced bell peppers for a fun twist, but babycorn’s unique texture and size make it especially perfect.

Final Thoughts

This Crispy Chilli Babycorn Recipe is one of those dishes that feels like a warm hug on a plate—crispy, spicy, tangy, and utterly addictive. It’s simple enough to whip up on a weeknight yet impressive enough to serve at a party. I promise once you try this recipe, it will become a go-to appetizer that delights your taste buds and leaves everyone asking for more. So, roll up your sleeves, and get ready for a culinary adventure filled with flavor and crunch!