If you’re craving a crunchy, spicy snack that’s bursting with flavor and totally addictive, you’ve got to try this Crispy Chilli Babycorn Recipe. It’s that perfect combination of crisp-fried babycorn coated in a sticky, tangy chili sauce that brings together heat, sweetness, and a touch of umami. Whether you’re serving it as an appetizer for friends or a vibrant side for a cozy dinner, this dish will quickly become a favorite in your recipe rotation. Trust me, once you dive into this Crispy Chilli Babycorn Recipe, you’ll be hooked on the delightful texture and bold flavor in every bite.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the key to achieving the perfect balance of crunch and flavor in this recipe. Each component plays a role in the texture or taste, resulting in a wonderfully cohesive dish.
- Babycorn (250g): The star of the show, babycorn brings a tender crunch that soaks up the flavors beautifully.
- All-purpose flour (¼ cup): Helps create a sturdy batter that crisps up nicely when fried.
- Cornstarch (¼ cup): Adds extra crispiness to the coating, ensuring a light and crunchy texture.
- Salt (½ teaspoon): Enhances the natural sweetness of the babycorn.
- Black pepper (½ teaspoon): Adds a subtle heat and depth to the batter.
- Garlic powder (½ teaspoon): Gives a lovely aromatic boost to the coating.
- Chili powder (¼ teaspoon): Provides a gentle warmth that complements the sauce.
- Water (â…“ cup or as needed): Binds the dry ingredients into a smooth batter for perfect coating.
- Oil for deep frying: Essential for frying the babycorn to a golden crunch.
- Oil (1 tbsp for sauce): For sautéing aromatics and vegetables in the sauce.
- Garlic (1 tbsp, finely chopped): Infuses the sauce with its signature pungent flavor.
- Ginger (1 tsp, finely chopped): Adds a fragrant, fresh zing to the dish.
- Onion (1 small, sliced): Brings sweetness and texture to the sauce.
- Green chili (1, slit or chopped): Boosts the heat in the sauce to balance flavors.
- Bell peppers (¼ cup, sliced): Adds color, crunch, and a slight sweetness.
- Soy sauce (2 tbsp): Delivers savory umami notes that brighten the sauce.
- Chili sauce (1 tbsp): Pumps up the spice quotient and adds tang.
- Tomato ketchup (1 tbsp): Provides a subtle sweetness and richness.
- Vinegar (1 tsp): Balances the sauce with a mild tartness.
- Sugar (½ tsp): Smooths out the heat and acidity, harmonizing all flavors.
- Water (2 tbsp for sauce): Helps loosen the sauce for perfect coating.
- Cornstarch slurry (1 tsp cornstarch + 1 tbsp water): Thickens the sauce to cling deliciously to the babycorn.
- Spring onions and sesame seeds for garnish: Adds freshness and a final touch of texture.
How to Make Crispy Chilli Babycorn Recipe
Step 1: Prepare the Batter and Fry Babycorn
Start by combining all the dry ingredients for the batter in a mixing bowl: flour, cornstarch, salt, black pepper, garlic powder, and chili powder. Gradually add water, stirring to create a thick, smooth batter that’s neither too runny nor too stiff—this ensures a perfect, even coating. Once ready, dip each piece of babycorn into the batter, making sure it’s fully covered. Heat oil in a deep pan to around 350°F (175°C). Fry the babycorn in batches until golden brown and irresistibly crispy. Drain them on paper towels to keep them crunchy and let any excess oil drip away.
Step 2: Make the Flavor-Packed Sauce
Heat a tablespoon of oil in a large pan or wok over medium heat. Toss in the chopped garlic, ginger, green chili, and sliced onions, sautéing for 1 to 2 minutes until fragrant and slightly softened. Add the bell peppers, stirring for another minute to keep them vibrant and crunchy. Now it’s time to add your flavor boosters: soy sauce, chili sauce, tomato ketchup, vinegar, sugar, and a little water. Bring the mixture to a gentle simmer before whisking in the cornstarch slurry. Cook until the sauce thickens, glossy and ready to coat the babycorn perfectly.
Step 3: Toss and Coat Babycorn in Sauce
Once your sauce has reached the ideal consistency, gently add the crispy fried babycorn to the pan. Toss everything quickly but carefully to make sure every piece is coated with that delicious, sticky sauce. Let it cook together for just one more minute so the babycorn soaks up some of that incredible flavor without losing its crunch. This step is where your Crispy Chilli Babycorn Recipe truly comes alive, marrying texture with bold taste.
How to Serve Crispy Chilli Babycorn Recipe
Garnishes
Sprinkle finely chopped spring onions and toasted sesame seeds generously on top. This simple garnish adds a fresh crunch and a subtle nuttiness that complements the saucy babycorn beautifully. It also makes your dish look vibrant and inviting—the kind of plate that makes everyone want to dig in right away.
Side Dishes
This dish pairs wonderfully with steamed jasmine rice or plain fried rice, soaking up the extra sauce and offering a satisfying meal. You can also serve it alongside stir-fried noodles or even as part of a larger Indo-Chinese spread featuring dishes like Manchurian or Hakka noodles to wow your guests.
Creative Ways to Present
For a fun touch, serve the crispy chili babycorn in a small bowl lined with parchment paper as a finger food appetizer at parties. Alternatively, pile it atop fresh greens and crunchy vegetables as a flavorful salad topper. You might also use it as a tasty filling for wraps along with some fresh veggies and a light yogurt dip for a quick lunch option.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the crispy chili babycorn in an airtight container in the refrigerator. Keep the sauce separate if possible, to maintain the crunch of the fried babycorn. This way, your dish stays fresh for up to 2 days without getting soggy.
Freezing
While frying fresh is best, you can freeze the batter-coated babycorn pieces (not fried) in a single layer on a tray. Once frozen, transfer to a freezer-safe bag. When ready, fry them straight from frozen. The sauce itself is better made fresh and stored refrigerated but can be frozen separately for up to a month.
Reheating
To reheat and revive the crispy texture, warm the coated babycorn in a hot oven or air fryer for a few minutes before tossing in the gently reheated sauce. Avoid microwaving directly, as it tends to make the coating soft and limp.
FAQs
Can I use frozen babycorn for this recipe?
Absolutely! Just make sure to thaw and pat the babycorn dry before coating it with batter to prevent the batter from slipping off and the oil from splattering during frying.
How do I adjust the spice level in the Crispy Chilli Babycorn Recipe?
You can easily tweak the heat by adjusting the amount of chili powder in the batter and the green chili in the sauce. For milder tastes, reduce or omit these and add a pinch of smoked paprika or sweet bell peppers for flavor without heat.
Can I bake the babycorn instead of frying?
While frying delivers the classic crispiness this recipe is known for, you can bake the battered babycorn at a high temperature until golden for a lighter option. Just remember it might not be quite as crispy and may change the overall texture.
What makes this Crispy Chilli Babycorn Recipe Indo-Chinese?
The unique blend of soy sauce, chili sauce, vinegar, and ketchup combined with deep-fried babycorn creates a fusion of Chinese cooking techniques and Indian spice preferences, a hallmark of Indo-Chinese cuisine.
Can I make this recipe vegan?
Yes! This Crispy Chilli Babycorn Recipe is naturally vegetarian and vegan-friendly as long as your chili sauce and ketchup do not contain animal-derived ingredients, which is usually the case for standard varieties.
Final Thoughts
I can’t recommend this Crispy Chilli Babycorn Recipe enough if you’re after a dish that’s fun to make, bursting with flavor, and perfectly crispy in every bite. It’s incredibly satisfying to share with loved ones, and a great way to bring some exciting taste sensations to your table. So go ahead, give it a try—you’re definitely in for a delicious treat that will have you coming back for more!
Print
Crispy Chilli Babycorn Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Indo-Chinese
- Diet: Vegetarian
Description
Crispy Chilli Babycorn is a delightful Indo-Chinese appetizer featuring deep-fried babycorn coated in a savory, spicy sauce made with garlic, ginger, soy sauce, and chili. Perfect as a snack or paired with rice or noodles, this dish combines a crunchy texture with bold flavors for a satisfying treat.
Ingredients
For the babycorn:
- 250g babycorn (halved lengthwise if thick)
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon chili powder
- â…“ cup water (or as needed for batter)
- oil for deep frying
For the sauce:
- 1 tablespoon oil
- 1 tablespoon finely chopped garlic
- 1 teaspoon finely chopped ginger
- 1 small onion (sliced)
- 1 green chili (slit or chopped)
- ¼ cup bell peppers (sliced)
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar
- ½ teaspoon sugar
- 2 tablespoons water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- spring onions and sesame seeds for garnish
Instructions
- Make the crispy babycorn: In a mixing bowl, combine flour, cornstarch, salt, pepper, garlic powder, and chili powder. Add water gradually to form a thick, smooth batter. Dip babycorn into the batter to coat well. Heat oil in a deep pan to 350°F (175°C). Fry babycorn in batches until golden and crisp. Drain on paper towels.
- Prepare the sauce: In a large pan or wok, heat 1 tablespoon oil. Sauté garlic, ginger, green chili, and onions for 1–2 minutes. Add bell peppers and stir-fry for another minute.
- Add the sauces and thicken: Add soy sauce, chili sauce, ketchup, vinegar, sugar, and water. Bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens slightly.
- Combine and finish: Add the fried babycorn and toss quickly to coat in the sauce. Cook for 1 more minute until heated through.
- Garnish and serve: Garnish with chopped spring onions and sesame seeds. Serve hot as an appetizer or with rice/noodles for a main dish.
Notes
- For extra crispiness, double-fry the babycorn: fry once lightly, rest, then fry again until golden.
- Adjust chili level to taste for preferred spiciness.
- Serve immediately for best texture and flavor.
- This recipe works well as an appetizer or as part of a main meal with rice or noodles.
