Chilli garlic baby corn is one of the delicious spicy Indo-Chinese side dishes. This is also great as an appetizer. It's easy to prepare and takes less than 20 minutes.
Chilli Garlic Baby Corn
Chili Garlic Baby Corn is a delectable Indo-Chinese dish. In this recipe, tender baby corn is stir-fried with a spicy chili and garlic sauce, creating a flavorful, slightly crispy snack or side. This dish combines the earthy sweetness of baby corn with the bold flavors of chili and garlic for a delightful treat.
This is a versatile dish that can be served in many ways. You can also add some gravy to this if served with plain steamed rice. Otherwise, serve this dry chili garlic baby corn either with fried rice or noodles. Add a spoonful of schezwan sauce for extra heat and spiciness.
Ingredients You'll Need
Baby corn - microwave them for 4 minutes or simmer in water for 4 - 5 minutes till half cooked.
Batter - all-purpose flour, cornstarch, chili sauce, ginger garlic paste, salt and pepper to taste
Vegetable oil - to fry
Onion - dice them into bite-sized pieces
(You can also add sliced bell peppers, carrots, shredded cabbage in this dish)
Mince garlic - add a generous amount of fresh garlic
Minced ginger - or substitute with ginger garlic paste
Green Chilies - as required depending on preference
Sauce - soy sauce, vinegar, red chili sauce, tomato ketchup, schezwan sauce for extra spiciness.
Salt and black pepper to taste
How to make chilli garlic baby corn?
First, boil the baby corn for 4 - 5 minutes. Remove from heat and allow to cool down to room temperature. Then remove it from the water & let it air dry.
Mix refined flour, cornstarch, a pinch of salt, red chili sauce, and ginger garlic paste. Add a little water to make a batter of medium-thick (for coating) consistency.
Take parboiled baby corn and dip it in the coating mixture. Take out coated corn and shallow fry them in hot oil. Fry them till they are nicely golden and crispy. Remove and place on a paper napkin to get rid of excess oil.
Heat oil in a pan. Add finely chopped garlic, ginger, green chillies, and onion, and onion greens, and saute till translucent. Add fried baby corn and mix well.
Then add soy sauce, red chili sauce, schezwan sauce, and vinegar. Give them a nice toss. Add ยผ cup water making a spicy sauce and simmer the baby corn for 2 - 4 minutes.
Prepare a (slurry) mixture of water & cornstarch (flowing consistency).
Add the mixture to the pan and mix them well. Cook for 2 minutes on high flame stirring continuously. Turn off the heat. Garnish with spring onions.
Similar Recipes-
Chilli Garlic Baby Corn Recipe
Chilli Garlic Baby Corn
Equipment
- 1 Saucepan
- 1 wok or skillet
- 1 Spatula
Ingredients
- 6 - 8 tbsp refined oil for shallow frying the corn
- 10 - 12 baby corn
- 8 - 10 garlic cloves minced or finely chopped
- 1 onion roughly diced
- 2 green chillies
- 2 tsp soy sauce
- 2 tsp red chilli sauce 1 tsp for batter + 1 tsp for gravy sauce
- 1 tsp schezwan sauce
- 2 + 2 tbsp cornstarch
- 1 tsp white vinegar
- ยฝ + ยฝ tsp salt for batter + for sauce
- 2 tbsp refined flour
- 1 tsp ginger garlic Paste for batter
Instructions
- 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.
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