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+ servings
Babycorn chilli served on a white plate with a fork

Crispy Chilli Babycorn

If you love babycorn, this recipe is just for you. Crispy, deep fried baby corn is tossed with aromatics, onions, capsicum and Chinese sauces to create a fantastic Indo Chinese appetizer.
Course Snacks & Appetizers
Cuisine Indian Chinese
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 233kcal
Author Richa


For Frying

  • 200 grams Baby Corn halved and cut into 1 inch strips
  • 2 Tablespoons All Purpose Flour maida
  • 2 Tablespoons Corn Flour
  • 2 Tablespoons Rice Flour
  • 1 Teaspoon Red Chilli Powder or paprika
  • 1 Teaspoon dark Soy Sauce
  • ½ Teaspoon Salt
  • ½ Teaspoon Black Pepper freshly ground
  • 6 Tablespoons Water
  • 2 tablespoons Oil for frying

Stir Fry

  • 1 Tablespoon Oil
  • 1 Tablespoon finely chopped Garlic
  • 1 Tablespoon finely chopped Ginger
  • 5-6 Green Chilli slit lengthwise
  • 1 Onion cut into 1 inch cubes
  • 1 Small Capsicum cut into 1 inch cubes
  • 1 Teaspoon light Soy Sauce
  • 1 Teaspoon Vinegar
  • 1 ½ Teaspoon Red Chilli Sauce
  • 1 Teaspoon Tomato Ketchup
  • ½ Teaspoon Sugar
  • ¼ - ⅓ Cup Water
  • ½ Teaspoon Corn Flour or tapioca starch
  • 1 Teaspoon Black Pepper freshly ground
  • 1 Teaspoon Salt
  • 2 Tablespoons chopped Coriander Leaves cilantro/ sub with spring onions


For Frying

  • Combine all purpose flour, rice flour, corn flour, chilli powder, soy sauce, salt, pepper and water in a bowl. Whisk to make a smooth batter.
  • Add baby corn and mix well. Use your hands to mix this to ensure the baby corn is evenly coated with batter
  • Heat oil in a deep pan or kadhai. Once hot, add the batter coated baby corn one by one. Fry for 5-6 minutes on a medium flame. Turn the flame to high in the end and fry for 1-2 minutes or until golden brown.
  • Use a skimmer to carefully remove the baby corn from the oil and transfer to a plate lined with a clean kitchen towel or tissue paper. Keep aside.

Stir Fry

  • Combine soy sauce, vinegar, ketchup, red chilli sauce, corn flour and water in a bowl. Keep aside.
  • Heat oil in a wok or kadai till smoking hot. Add garlic, ginger and green chillies and saute till fragrant, about 30-40 seconds. Add onion and capsicum and saute for 1 - 2 minutes. Remember to stir constantly.
  • Add the fried baby corn and toss to combine.
  • Add the sauce mix we made earlier on medium heat and stir continuously. Add sugar, salt and pepper. Cook till the sauce thickens, about 1-2 minutes and becomes glossy.
  • Garnish with chopped coriander and serve hot!



  • Deep Frying: To ensure the baby corn cooks from inside, deep fry on a medium flame. Then increase the flame right in the end for a minute or two to get the outer coating really crispy
  • Substitutes: Sub babycorn with the same quantity of mushrooms, cauliflower, paneer chicken (increase to 250 grams) or prawns for variations to this recipe


Calories: 233kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 1272mg | Potassium: 254mg | Fiber: 5g | Sugar: 8g | Vitamin A: 415IU | Vitamin C: 36mg | Calcium: 24mg | Iron: 1mg