Chilli garlic baby corn
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Chilli Garlic Corns

An easy Indo-Chinese dish serves best as side dish or appetizer.
Prep Time10 mins
Cook Time15 mins
Total Time30 mins
Cuisine: Asian, Chinese, Indo-Chinese
Keyword: Easy Less than 30 minutes Recipe, Indo Chinese
Servings: 2 People
Author: Ipsa Faujdar


  • 6 - 8 tbsp Refined Oil
  • 10 - 12 Baby corn
  • 10 - 12 Garlic pods
  • 1 Onion
  • 3 - 4 Green Chillies
  • 2 tsp Soysauce
  • 2 tsp Red chilli sauce
  • 2 + 2 tbsp corn starch
  • 2 tsp white vinegar
  • 1 tsp Salt
  • 2 tbsp refined flour
  • 1 tsp Ginger Garlic Paste


  • First boil the baby corns for 5 minutes. Remove from heat and keep in cold water for 5 minutes to stop further cooking. Then remove from water & let it air dry.
  • Mix refined flour, corn starch, pinch of salt, red chilli powder, ginger garlic paste. Add little water to make a batter of medium thick (for coating) consistency.
  • Take par boiled baby corn and dip in coating mixture. take out coated corn and shallow fry them in hot oil. Fry them till they are done evenly.
  • Heat oil in a pan. add finely chopped garlic and onion, onion greens and saute till translucent. Add green chillies.
  • Add fried baby corns and mix well.
  • Then add soy sauce, red chilli sauce, vinegar. Give them a nice toss.
  • Add schezwan sauce and mix well.
  • Prepare a mixture of water & 1 tbsp corn starch (flowing consistency).
  • Add the mixture to the pan and mix them well. Cook for 2 minutes on high flame stirring continuously.
  • Turn off gas. Garnish with spring onion.