If you’re craving a snack that’s bursting with flavor, boldly crunchy, and undeniably addictive, you absolutely have to try Crispy Chilli Babycorn. This Indo-Chinese classic transforms humble babycorn into golden, spicy bites with a kick of garlic and a vibrant chili glaze. It’s the dish I reach for whenever I want a crowd-pleasing appetizer or a truly unforgettable side. Once you taste the tender babycorn inside that shattering, seasoned coating, tossed in a tangy chili sauce, you’ll understand why this recipe is so close to my heart. Get ready to fall in love with every bite!
Ingredients You’ll Need
The ingredients for Crispy Chilli Babycorn are refreshingly simple, but each one plays an important role in creating this symphony of flavors and textures. Gathering everything ahead of time will set you up for total success—and a spectacularly delicious plate.
- Babycorn (250g, halved lengthwise): The star of the dish, babycorn brings sweetness and that perfect bite-sized crunch you need for this recipe.
- All-purpose flour (1/2 cup): Forms the backbone of the crispy coating, ensuring an irresistibly golden crust.
- Cornstarch (1/4 cup, plus 1 tbsp for slurry): Adds lightness and extra crispiness to the batter, and helps thicken the sauce for that glossy finish.
- Baking soda (1/2 teaspoon): Gives lift to the batter, making it airy without being heavy.
- Black pepper (1/2 teaspoon): Adds a subtle pop of heat and depth to the base seasoning.
- Salt (1/2 teaspoon): You can’t have flavor without a little salt—it balances, enhances, and makes everything sing.
- Water (1/2 cup, adjust as needed): Binds the dry ingredients for a smooth, dippable batter.
- Oil for deep frying: Helps turn that battered babycorn into golden, perfectly crispy morsels; use any neutral oil.
- Oil for sautéing (1 tablespoon): A splash to help the aromatics bloom and vegetables sear in the wok.
- Garlic (1 tablespoon, finely chopped): The inimitable aroma of fried garlic sets the stage for all the savory-spicy flavors to come.
- Ginger (1 tablespoon, finely chopped): Bright, fresh, and just a little bit peppery, ginger lifts the whole dish.
- Green chilies (2, sliced): For a lively zing; adjust to your preferred heat level.
- Onion (1 small, sliced): Adds sweetness and a little crunch, mingling perfectly with the peppers.
- Green bell pepper (1/2, sliced): A pop of color and freshness that balances out the spice.
- Soy sauce (2 tablespoons): Brings savory, umami depth to the glossy sauce.
- Red chili sauce (1 tablespoon): The heart of the chilli flavor—spicy, tangy, and just so good.
- Vinegar (1 teaspoon): A dash of acidity to round everything out and wake up your taste buds.
- Sugar (1 teaspoon): Just enough sweetness to counterbalance all the savory and spicy notes.
- Cornstarch slurry (1 tbsp; 1 tsp cornstarch + 1 tbsp water): Makes the sauce cling beautifully to each crispy babycorn.
- Chopped spring onions, for garnish: A final flourish of freshness and lovely color.
How to Make Crispy Chilli Babycorn
Step 1: Create the Crispy Batter
Start by adding your all-purpose flour, cornstarch, baking soda, black pepper, and salt to a mixing bowl. Gradually pour in the water, whisking as you go, until you have a thick, smooth batter. The batter should coat the back of a spoon easily, but not be too runny. This is the secret to that signature crisp exterior everyone loves in Crispy Chilli Babycorn!
Step 2: Batter and Fry the Babycorn
Take your halved babycorn pieces and dip them into the batter, making sure each piece is coated evenly. Meanwhile, heat enough oil in a deep, heavy-bottomed pan over medium-high heat. Once the oil is hot (check with a small drop of batter—it should sizzle up instantly), gently add the babycorn in batches. Fry until they are golden brown and shatteringly crisp, about 3 to 4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Step 3: Sauté Aromatics and Vegetables
In a large wok or skillet, heat 1 tablespoon of oil over medium heat. Toss in the chopped garlic, ginger, and green chilies. Sauté for about one minute—they should become fragrant, but not browned. Add the sliced onions and bell pepper, and stir-fry just until they soften up a bit and take on a wonderful shine. The vegetables should stay slightly crisp for the best texture in your Crispy Chilli Babycorn.
Step 4: Make the Fiery Chilli Sauce
Turn up the heat and add the soy sauce, red chili sauce, vinegar, and sugar to the pan. Stir everything vigorously, making sure the sugar dissolves and the sauces come together in a bubbling, aromatic mixture. Pour in the cornstarch slurry, then cook for another minute or two until the sauce thickens into a gorgeous, glossy coating.
Step 5: Toss and Finish
Add the freshly fried babycorn to the wok, and quickly toss so that every piece is luxuriously coated in the sauce. You want the babycorn to keep its crispiness, so work fast and serve immediately. Finish with a generous sprinkle of chopped spring onions. Your Crispy Chilli Babycorn is now ready to wow everyone at the table!
How to Serve Crispy Chilli Babycorn
Garnishes
Garnish your Crispy Chilli Babycorn with a sprinkle of finely chopped spring onions and a few extra sliced green chilies for an extra pop of color and spice. If you want to take it up a notch, a pinch of toasted sesame seeds or a handful of fresh coriander will add both flavor and visual flair.
Side Dishes
This dish shines as an appetizer, but it really comes alive when paired with other favorites. Try serving alongside vegetable fried rice, hakka noodles, or a light cucumber salad to cool the palate. Crispy Chilli Babycorn is also a show-stopping side for Asian-inspired dinner spreads.
Creative Ways to Present
To make your Crispy Chilli Babycorn the star of your next gathering, serve it in individual lettuce cups, skewer the pieces with toothpicks for easy party bites, or pile high on a vibrant platter lined with banana leaves. Just be ready—these tend to disappear in minutes!
Make Ahead and Storage
Storing Leftovers
If you somehow have a few pieces left, store your Crispy Chilli Babycorn in an airtight container in the refrigerator for up to two days. Keep in mind that the crispiness will soften over time, but the flavors are still absolutely delicious.
Freezing
While it’s best enjoyed fresh, you can freeze the fried babycorn pieces before tossing them in the sauce. Arrange in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to one month. When ready to enjoy, let them thaw slightly and finish with a quick bake or fry to bring back the crunch, then toss in freshly made sauce.
Reheating
To restore some of the crispiness, reheat Crispy Chilli Babycorn in a hot oven or air fryer for a few minutes. Avoid microwave reheating, as it will make the coating soggy. If reheating after saucing, spread the pieces out on a baking tray to prevent steaming.
FAQs
Can I make Crispy Chilli Babycorn gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free blend or simply use more cornstarch. Just ensure the sauces you use are also gluten-free for best results.
How can I make the dish less spicy?
If you’re sensitive to heat, skip one or both green chilies and use mild chili sauce instead of hot varieties. You can also add a touch more sugar for extra balance.
Can I bake or air-fry the babycorn instead of deep frying?
Yes! For a lighter version, arrange battered babycorn on a greased baking sheet or in an air fryer, spray with a little oil, and cook at 200°C (400°F) until crispy and golden. It may not be quite as crisp as deep frying, but the results are still delicious.
What kind of oil is best for frying?
Use a neutral oil with a high smoke point, such as sunflower, canola, or vegetable oil. Avoid olive oil, as its flavor can overpower the delicate taste of the babycorn.
Can I double or halve the recipe?
Definitely! The recipe is easy to scale up for parties or down for a cozy night in—just adjust ingredient quantities accordingly and fry in manageable batches.
Final Thoughts
There’s truly nothing like sharing a big platter of Crispy Chilli Babycorn with friends or family—the aroma, the crunch, the whisper of heat in every bite. Give this recipe a try and let it liven up your next gathering or quiet evening at home. Trust me, it just might become your new favorite way to enjoy babycorn!
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: Deep Frying, Stir-Fry
- Cuisine: Indo-Chinese
- Diet: Vegetarian
Description
Enjoy the spicy and crispy goodness of Crispy Chilli Babycorn, a popular Indo-Chinese appetizer that is sure to impress your taste buds. These golden-fried babycorn pieces are coated in a flavorful chili sauce, creating a perfect balance of crunch and heat.
Ingredients
Babycorn Batter:
- 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)
Chilli Sauce:
- 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
- Babycorn Preparation: In a bowl, mix flour, cornstarch, baking soda, black pepper, and salt. Dip babycorn in batter and deep fry until crisp.
- Chilli Sauce: Sauté garlic, ginger, chilies. Add onions, bell pepper, soy sauce, chili sauce, vinegar, sugar. Thicken with cornstarch slurry.
- Combine: Toss fried babycorn in sauce until coated. Garnish with spring onions.
Notes
- You can bake or air-fry for a lighter option.
- Adjust spice levels to taste.
- Serve immediately for best crispiness.
Nutrition
- Serving Size: 1 portion
- Calories: 230
- Sugar: 3g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
