If you are craving a crunchy, spicy, and utterly addictive appetizer that bursts with bold flavors, you have got to try this Crispy Chilli Babycorn Recipe. The moment you bite into these golden, battered babycorn pieces coated with a tangy chili glaze, you’ll find yourself reaching for more. It combines the satisfying crispiness of deep-fried babycorn with a delectable Indo-Chinese sauce that perfectly balances heat, sweetness, and umami. Whether it’s a party snack or a quick midweek treat, this recipe is a total crowd-pleaser and will soon become one of your all-time favorites.
Ingredients You’ll Need
Getting the perfect balance of crunchy texture and spicy flavor starts with simple but carefully chosen ingredients. Each item here plays a key role—whether it’s the all-purpose flour creating the crispy coating, garlic and ginger building the aromatic base, or sauces elevating the taste with that classic Indo-Chinese flair.
- Babycorn (250g, halved lengthwise): The star of the dish, tender yet crunchy and perfectly bite-sized.
- All-purpose flour (1/2 cup): Essential for the light, crispy batter coating.
- Cornstarch (1/4 cup): Adds extra crunch to the fried babycorn.
- Baking soda (1/2 tsp): Helps make the batter airy and crisp.
- Black pepper (1/2 tsp): Adds a gentle heat and depth.
- Salt (1/2 tsp): Enhances all the flavors harmoniously.
- Water (1/2 cup, adjust as needed): To create the perfect smooth batter consistency.
- Oil for deep frying: Needed to get that golden, crisp finish on the babycorn.
- Oil for sautéing (1 tbsp): For cooking the sauce ingredients evenly.
- Garlic (1 tbsp, finely chopped): Lends a fragrant punch every bit of the way.
- Ginger (1 tbsp, finely chopped): Adds warmth and subtle spiciness.
- Green chilies (2, sliced): The main heat source, adjust to your liking.
- Onion (1 small, sliced): Brings a hint of sweetness and crunch.
- Green bell pepper (1/2, sliced): Adds color and fresh crisp texture.
- Soy sauce (2 tbsp): The umami powerhouse of the sauce.
- Red chili sauce (1 tbsp): Gives a spicy, tangy kick.
- Vinegar (1 tsp): Balances sweetness with acidity.
- Sugar (1 tsp): Softens and rounds out the flavors beautifully.
- Cornstarch slurry (1 tbsp; 1 tsp cornstarch + 1 tbsp water): Thickens the sauce perfectly for coating.
- Spring onions (chopped for garnish): Adds a fresh, bright finish to the dish.
How to Make Crispy Chilli Babycorn Recipe
Step 1: Prepare the Batter and Fry Babycorn
Start by whisking together all-purpose flour, cornstarch, baking soda, black pepper, and salt in a bowl. Slowly add water to form a smooth, thick batter—think of a consistency that clings nicely to the babycorn without dripping off too quickly. Dip each halved babycorn into the batter, ensuring they’re fully coated. Then carefully deep fry in hot oil until the babycorn turns a beautiful golden brown and has a satisfyingly crispy texture. Once fried, drain on paper towels to remove excess oil, and set them aside while we prepare the flavorful sauce.
Step 2: Create the Flavorful Sauce Base
Heat one tablespoon of oil in a wok or deep skillet over medium heat. Toss in the finely chopped garlic, ginger, and sliced green chilies and sauté for about one minute until fragrant and aromatic. This step builds that unforgettable base aroma that will make your kitchen smell irresistible. Next, add the sliced onions and green bell pepper, stir-frying them until they soften slightly but still hold their crunch—this contrast adds wonderful texture to every bite.
Step 3: Combine Sauces and Thicken
Pour in soy sauce, red chili sauce, vinegar, and sugar, stirring to combine all those bold flavors. This mixture is the heart of the Crispy Chilli Babycorn Recipe’s piquant and tangy profile. Following that, slowly add the cornstarch slurry while continuously stirring—watch closely as the sauce thickens and turns glossy, turning into the perfect coating for our crispy babycorn.
Step 4: Bring It All Together
Finally, add the fried babycorn into the wok and toss everything together until each piece is evenly coated with the luscious sauce. Don’t overcook here—you want the babycorn to stay crisp while soaking up that amazing flavor. Once everything is well incorporated, your Crispy Chilli Babycorn is ready to shine!
How to Serve Crispy Chilli Babycorn Recipe
Garnishes
Sprinkle chopped spring onions over the top just before serving to inject vibrant color and a fresh, mild bite. If you want an extra zing, a few sesame seeds can add a lovely nutty crunch too. These small touches elevate the dish aesthetically and taste-wise, making it all the more inviting.
Side Dishes
This Crispy Chilli Babycorn Recipe pairs beautifully with simple steamed rice or even faster options like fried rice or noodles for a complete Indo-Chinese feast. It also makes an excellent appetizer before a spicy curry dinner or as a crunchy snack alongside cocktail drinks.
Creative Ways to Present
For parties, serve babycorn in mini bamboo boats or on a platter lined with lettuce leaves to keep the crispy pieces crisp and neat. You can also skewer chunks with a few veggies in between for an impressive finger food twist that guests will love. Presentation is your playground here—make it fun and colorful!
Make Ahead and Storage
Storing Leftovers
Keep any leftover babycorn in an airtight container in the refrigerator. Because the dish shines in its crispiness, try to store the fried babycorn and the sauce separately for best results and reassemble before reheating to maintain texture.
Freezing
While freezing is possible, it’s not ideal for keeping the crispy texture intact. If you must freeze, store the fried babycorn and sauce separately, properly cooled. Reheat gently to avoid sogginess, though you may find fresh preparation offers the best experience.
Reheating
To reheat, use a skillet over low to medium heat rather than a microwave. This helps retain crispiness as much as possible. Stir gently to warm the sauce and babycorn without breaking the crisp coating. Serve immediately for the best taste and texture.
FAQs
Can I use frozen babycorn for this recipe?
Yes, frozen babycorn works well—just make sure to thaw and pat it dry completely before coating and frying. This helps the batter stick properly and prevents excess moisture from making the coating soggy.
How spicy is this Crispy Chilli Babycorn Recipe?
The heat level mostly depends on the green chilies and chili sauce you use. You can easily adjust the spice by reducing or increasing these ingredients to suit your preference, making it mild or quite fiery.
Is there a healthier alternative to deep frying?
Absolutely! You can bake or air-fry the babycorn to achieve a lighter version of this dish. While it may not be as crispy as deep frying, it’s a delicious, guilt-free option that retains great flavor and texture.
Can I substitute any ingredients if I’m allergic?
Most ingredients are quite allergy-friendly. If you need to avoid soy sauce, tamari or coconut aminos work as good alternatives. For cornstarch, arrowroot powder can be used to thicken the sauce effectively.
How long does this dish stay fresh?
Because of its crispy nature, it’s best eaten fresh. Leftovers stored properly in the fridge are good for up to 2 days, but expect some loss of crunchiness. Prepare fresh if possible for the ultimate experience.
Final Thoughts
Once you try this Crispy Chilli Babycorn Recipe, it’s hard not to fall in love with its crunchy texture and vibrant flavors. It’s an absolute joy to make and even more fun to share, whether as a party appetizer or a special weeknight treat. So grab some babycorn, get frying, and enjoy this delightful Indo-Chinese classic that will surely brighten up any table!
Print
Crispy Chilli Babycorn Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Indo-Chinese
- Diet: Vegetarian
Description
Crispy Chilli Babycorn is a delicious Indo-Chinese appetizer combining golden, deep-fried babycorn coated in a spicy, tangy chilli sauce with crunchy vegetables. This flavorful dish is perfect for serving as a snack or side, delivering a delightful crisp texture and bold flavors.
Ingredients
Batter and Frying
- 250g babycorn (halved lengthwise)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup water (adjust as needed)
- oil for deep frying
Sauce and Stir-Fry
- 1 tablespoon oil (for sautéing)
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 2 green chilies (sliced)
- 1 small onion (sliced)
- 1/2 green bell pepper (sliced)
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce
- 1 teaspoon vinegar
- 1 teaspoon sugar
- 1 tablespoon cornstarch slurry (1 tsp cornstarch + 1 tbsp water)
- chopped spring onions for garnish
Instructions
- Prepare Batter and Fry Babycorn: In a bowl, combine the all-purpose flour, cornstarch, baking soda, black pepper, and salt. Gradually whisk in water until a smooth, thick batter forms. Dip each babycorn piece into the batter ensuring it is fully coated. Heat oil in a deep frying pan over medium-high heat and deep fry the coated babycorn in batches until golden and crispy. Drain on paper towels and set aside.
- Sauté Aromatics and Vegetables: Heat 1 tablespoon oil in a wok or large skillet over medium heat. Add the finely chopped garlic, ginger, and sliced green chilies. Sauté for about 1 minute until fragrant. Add the sliced onion and green bell pepper and stir-fry until they start to soften but remain slightly crisp, about 2-3 minutes.
- Make the Sauce: Add soy sauce, red chili sauce, vinegar, and sugar to the wok. Stir well to combine all ingredients. Pour in the cornstarch slurry and continue stirring until the sauce thickens slightly, coating the vegetables evenly.
- Toss Babycorn in Sauce: Add the fried babycorn pieces back into the wok and toss thoroughly so each piece is well coated with the spicy sauce mixture.
- Garnish and Serve: Remove from heat. Garnish with chopped spring onions. Serve hot immediately to enjoy the crispiness and flavorful sauce.
Notes
- For a lighter version, you can bake or air-fry the babycorn instead of deep frying.
- Adjust the spice level by reducing or increasing the green chilies and red chili sauce according to your preference.
- Serve immediately to retain the crisp texture of the babycorn.
