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Crispy Chilli Babycorn Recipe

Crispy Chilli Babycorn Recipe
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4.7 from 14 reviews

Enjoy the perfect blend of crispy babycorn coated in a flavorful chili sauce with this irresistible recipe for Crispy Chilli Babycorn. A popular Indo-Chinese appetizer that’s sure to impress your taste buds!

Ingredients

Units Scale

Main Ingredients:

  • 250g babycorn (halved lengthwise)
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red chili powder
  • 1/2 cup water (adjust as needed)
  • oil for deep frying

For the sauce:

  • 1 tablespoon oil
  • 2 cloves garlic minced
  • 1 teaspoon ginger minced
  • 1 small onion sliced
  • 1/2 bell pepper chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon chili sauce
  • 1 tablespoon tomato ketchup
  • 1 teaspoon vinegar
  • 1/2 teaspoon sugar
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

  1. Batter and Fry Babycorn: In a bowl, mix flour, cornstarch, baking powder, salt, pepper, and chili powder. Dip babycorn in batter, deep fry until golden.
  2. Prepare Sauce: Sauté garlic, ginger, onion, bell pepper. Add soy sauce, chili sauce, ketchup, vinegar, sugar. Thicken with cornstarch slurry.
  3. Coat and Serve: Toss fried babycorn in sauce. Garnish and serve hot.

Notes

  • For extra crunch, double-fry the babycorn.
  • You can adjust the sauce quantity to make it dry or gravy-style.

Nutrition

Find it online: https://easy-tapas-recipes.com/crispy-chilli-babycorn-recipe/