Description
Enjoy the perfect blend of crispy babycorn coated in a flavorful chili sauce with this irresistible recipe for Crispy Chilli Babycorn. A popular Indo-Chinese appetizer that’s sure to impress your taste buds!
Ingredients
Scale
Main Ingredients:
- 250g babycorn (halved lengthwise)
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili powder
- 1/2 cup water (adjust as needed)
- oil for deep frying
For the sauce:
- 1 tablespoon oil
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 small onion sliced
- 1/2 bell pepper chopped
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar
- 1/2 teaspoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Batter and Fry Babycorn: In a bowl, mix flour, cornstarch, baking powder, salt, pepper, and chili powder. Dip babycorn in batter, deep fry until golden.
- Prepare Sauce: Sauté garlic, ginger, onion, bell pepper. Add soy sauce, chili sauce, ketchup, vinegar, sugar. Thicken with cornstarch slurry.
- Coat and Serve: Toss fried babycorn in sauce. Garnish and serve hot.
Notes
- For extra crunch, double-fry the babycorn.
- You can adjust the sauce quantity to make it dry or gravy-style.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying + Stir-Frying
- Cuisine: Indo-Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
