If you’re looking for a sensational Indo-Chinese appetizer that’s guaranteed to disappear in minutes, Crispy Chilli Babycorn is your new best friend. This dish delivers a perfect fusion of flavors and textures: golden-fried babycorn that’s shatteringly crisp, tossed in a lively, tangy, and mildly spicy sauce. It’s a vibrant crowd-pleaser, bursting with color and crunch, and honestly, every time I make it, the platter empties before I even have a chance to sit down! Whether you’re entertaining friends or just craving something snacky, this recipe nails that irresistible restaurant-style magic right at home.
Ingredients You’ll Need
The beauty of Crispy Chilli Babycorn is how it transforms humble ingredients into something genuinely special. Each component plays a key role—some bring crunch, others zest, and a few add those unmistakable bold Indo-Chinese flavors. Here’s your shopping list, along with a few tips for maximum deliciousness.
- Babycorn (250g, cut into halves lengthwise): These sweet, tender little cobs are the star of the dish and soak up all the bold flavors beautifully.
- All-purpose flour (½ cup): Acts as the main base for the batter, giving body and crispness to the coating.
- Cornstarch (¼ cup): Essential for that light, airy crunch; don’t skip it if you want that signature texture.
- Ginger-garlic paste (1 teaspoon): Infuses the batter with aromatic warmth and a hint of zing.
- Black pepper (½ teaspoon): Adds a subtle heat that complements the chili without overpowering it.
- Red chili powder (½ teaspoon): Brings a pop of color and a gentle kick—adjust for your spice preference.
- Salt (¼ teaspoon): Balances all the flavors and is crucial for bringing out the babycorn’s natural sweetness.
- Water (½ cup or as needed): Helps form a thick, clinging batter; add gradually so it doesn’t get runny.
- Oil for deep frying: Go for a neutral oil like sunflower or canola to let the flavors shine.
- Oil for stir-frying (1 tablespoon): Just a splash is needed when tossing the babycorn in those saucy aromatics.
- Chopped garlic (1 tablespoon): Delivers sharpness and depth to the stir-fry base.
- Chopped ginger (1 teaspoon): Brightens the sauce with its refreshing, slightly peppery bite.
- Green chilies (2–3, sliced): They’re key for that authentic kick—remove seeds for milder heat.
- Onion (1 small, sliced): Adds sweetness and crunch, balancing out the bold flavors.
- Green bell pepper (1 small, sliced): For color, crunch, and that signature Indo-Chinese flair.
- Soy sauce (2 tablespoons): Gives depth, savoriness, and a gorgeous dark glaze to the sauce.
- Red chili sauce (1 tablespoon): Provides tang and heat—choose your favorite brand for a personal touch.
- Vinegar (1 teaspoon): Brings a zippy punch that brightens the entire dish.
- Sugar (½ teaspoon): A pinch of sweetness helps tie together the chili, soy, and vinegar.
- Cornstarch slurry (1 teaspoon cornstarch mixed with 2 tablespoons water): Thickens the sauce just enough so it coats each piece perfectly.
- Spring onions (for garnish): Scatter these on top for a fresh, colorful finish and gentle oniony flavor.
How to Make Crispy Chilli Babycorn
Step 1: Create the Perfect Batter
Start by combining all-purpose flour, cornstarch, ginger-garlic paste, black pepper, red chili powder, and salt in a mixing bowl. Gradually add water, whisking as you go, until you have a thick, velvety batter that clings to the back of a spoon. The batter should be smooth and free from lumps—this is your secret weapon for that unbeatable crunch! Now, toss in the halved babycorn and make sure each piece gets a generous, even coating.
Step 2: Fry Babycorn Until Golden and Crispy
Heat your chosen oil for deep frying in a heavy-bottomed pan over medium-high heat. Test the oil by dropping in a little batter; it should sizzle and rise to the surface. Gently slide in the battered babycorn pieces in batches, being careful not to overcrowd the pan. Fry until they’re a deep golden color and audibly crispy, about 3–4 minutes per batch. Drain them on paper towels—trust me, resisting the urge to snack now is the hardest part!
Step 3: Stir-Fry Aromatics and Veggies
In a large wok or another wide pan, heat a tablespoon of oil and toss in the chopped garlic, ginger, and green chilies. Sauté for about a minute, just until fragrant—the kitchen will smell incredible! Add the sliced onion and green bell pepper, stir-frying over high heat for another 2–3 minutes. You want the veggies to soften slightly but still keep their crunch and vibrant color.
Step 4: Mix Up the Signature Sauce
Now for the magic: pour in the soy sauce, red chili sauce, vinegar, and a sprinkle of sugar. Stir well to combine, letting the flavors mingle and mellow for a minute. Give your cornstarch slurry a quick stir and add it to the pan, mixing until the sauce thickens and turns glossy. Everything should smell bold and appetizing at this point!
Step 5: Toss and Serve
Add the crispy fried babycorn to the pan and quickly toss everything together, ensuring each piece gets coated in that irresistible sauce. Don’t leave them in the pan too long—you want the babycorn to stay crunchy! Once everything is evenly dressed, transfer to a serving plate, sprinkle with chopped spring onions, and serve immediately. Congratulations, you’ve just made restaurant-quality Crispy Chilli Babycorn at home!
How to Serve Crispy Chilli Babycorn
Garnishes
A generous handful of chopped spring onions is a must for topping your Crispy Chilli Babycorn. You can also add a few extra fresh green chili slices or a sprinkle of toasted sesame seeds for a lovely pop of color and a touch of extra crunch. If you like things really lively, a final drizzle of chili oil right before serving can take everything up a notch.
Side Dishes
This dish is a superstar appetizer, but it also shines as part of a bigger spread. Pair your Crispy Chilli Babycorn with fried rice, vegetable noodles, or even a simple bowl of steamed jasmine rice to make it a satisfying meal. For an all-Indo-Chinese feast, add some vegetable spring rolls or spicy paneer for contrast and extra variety.
Creative Ways to Present
For a party, serve Crispy Chilli Babycorn in small lettuce cups or on skewers for a fun, mess-free finger food option. You can also pile them high on a platter lined with banana leaves for a festive touch, or serve in mini paper cones for a cool street food vibe. Don’t be afraid to get playful—this dish is as much about the experience as the flavor!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which, honestly, is rare!), let the Crispy Chilli Babycorn cool completely before transferring it to an airtight container. Store in the refrigerator for up to two days. The coating will soften a bit, but the flavors will deepen, making it still totally snack-worthy!
Freezing
While you can freeze fried babycorn, it’s best to do so before tossing it in the sauce. Lay the fried pieces on a baking sheet to freeze individually, then pop them into a freezer-safe bag. When you’re ready to enjoy, reheat in the oven until crispy, then make a fresh batch of sauce and toss together.
Reheating
To bring back some of the crunch, reheat Crispy Chilli Babycorn in a hot oven or air fryer for a few minutes rather than microwaving. If you’re reheating sauced leftovers, spread them in a single layer on a baking tray and bake at 200°C (400°F) for 8–10 minutes. This will help revive the crispiness and get everything piping hot.
FAQs
Can I make Crispy Chilli Babycorn gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free blend or rice flour, and double-check that your soy sauce is gluten-free. You’ll still get that fabulous crunch and flavor.
How do I make the dish less spicy?
To dial down the heat, reduce the amount of green chilies and red chili powder, and opt for a milder chili sauce. You can also add a bit more sugar or even a splash of tomato ketchup for a sweeter twist.
Can I prepare the batter ahead of time?
You can mix the dry ingredients in advance, but it’s best to add water and coat the babycorn just before frying for the most crispy results. A fresh batter always delivers the best crunch!
Is there a way to bake instead of deep-frying?
Yes! Place coated babycorn on a lightly oiled baking sheet and spray with oil. Bake in a preheated oven at 220°C (425°F) for about 20–25 minutes, flipping halfway through. While it won’t be quite as crispy as frying, it’s a lighter alternative.
What’s the best way to keep Crispy Chilli Babycorn crunchy for a party?
If you’re serving this at a gathering, keep the fried babycorn and sauce separate until just before serving. Quickly toss them together and serve hot to preserve that signature crunch!
Final Thoughts
There’s something truly special about sharing a plate of homemade Crispy Chilli Babycorn—every bite is crunchy, saucy, and full of flavor. I hope you’ll give this recipe a try, whether you’re hosting a get-together or just treating yourself. Trust me, it’ll become a regular on your table!
Print
Crispy Chilli Babycorn Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying + Stir-Frying
- Cuisine: Indo-Chinese
- Diet: Vegetarian
Description
Crispy Chilli Babycorn is a popular Indo-Chinese appetizer featuring babycorn coated in a golden, crunchy batter and tossed in a spicy, tangy sauce made with soy, chili, and fresh vegetables. Perfect as a starter or a side dish, this recipe balances crisp texture with bold flavors, making it a delicious vegetarian treat.
Ingredients
Batter & Frying
- 250g babycorn (cut into halves lengthwise)
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon ginger-garlic paste
- ½ teaspoon black pepper
- ½ teaspoon red chili powder
- ¼ teaspoon salt
- ½ cup water (or as needed)
- Oil for deep frying
Sauce & Stir-Fry
- 1 tablespoon oil (for stir-frying)
- 1 tablespoon chopped garlic
- 1 teaspoon chopped ginger
- 2–3 green chilies (sliced)
- 1 small onion (sliced)
- 1 small green bell pepper (sliced)
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce
- 1 teaspoon vinegar
- ½ teaspoon sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- Spring onions (for garnish)
Instructions
- Prepare the batter: In a mixing bowl, combine all-purpose flour, cornstarch, ginger-garlic paste, black pepper, red chili powder, and salt. Gradually add water while whisking to form a thick, smooth batter without lumps.
- Coat the babycorn: Toss the babycorn halves in the batter ensuring each piece is evenly coated. This will create the crispy outer layer once fried.
- Deep fry babycorn: Heat oil in a deep frying pan over medium-high heat. Fry babycorn in batches until golden and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Prepare the sauce: In a separate pan, heat 1 tablespoon oil over medium heat. Sauté chopped garlic, ginger, and sliced green chilies for about 1 minute until aromatic.
- Cook vegetables: Add sliced onion and green bell pepper to the pan and stir-fry for 2-3 minutes until slightly softened but still crisp.
- Add sauces and sugar: Stir in soy sauce, red chili sauce, vinegar, and sugar. Mix well to combine the flavors.
- Thicken the sauce: Pour in the cornstarch slurry and cook for another minute until the sauce thickens slightly, coating the ingredients nicely.
- Combine babycorn with sauce: Add the fried babycorn to the pan and toss quickly to coat all pieces evenly with the sauce.
- Garnish and serve: Remove from heat, garnish with chopped spring onions, and serve hot as an appetizer or side dish.
Notes
- For extra crispiness, consider double-frying the babycorn by frying them once, draining, and then frying again briefly before tossing in the sauce.
- Adjust the spice level by modifying the amount of red chili sauce or fresh green chilies according to your preference.
- This dish works great as an appetizer or served alongside fried rice or noodles for a hearty meal.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 4g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
