Chilli Baby Corn Recipe – If you’re on the hunt for a show-stopping appetizer, look no further. This Honey Chilli Baby Corn recipe brings together the delightful crunch of baby corn with a sweet and spicy kick that’s sure to wow your guests. Easy to make and even easier to eat, this dish is the perfect addition to your menu.
This Chilli Baby Corn recipe isn’t just another starter—it’s a burst of flavours. The honey adds a perfect touch of sweetness that balances the spiciness of the chilies and the tanginess of the soy sauce. Perfect for parties, this dish will have your guests asking for seconds (and the recipe).
For more delicious starters, check out our Gobi Manchurian (Dry), Honey Toasted Paneer with Sesame, Tawa Paneer Tikka, Garlic Paneer, Cajun Potatoes – Barbeque Nation Style and Baby Corn Manchurian
Honey Chilli Baby corn Recipe
Chilli Baby corn | Honey Chilli Baby Corn
Ingredients
- 200 g baby corn halved
- 2 tbsp cornflour
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp oil
- 2 tsp garlic finely chopped
- 2 tsp ginger finely chopped
- 1 green chili finely chopped
- 1 tsp soy sauce
- 1 tsp vinegar
- 1 tbsp honey
- 1 tbsp ketchup
- 1 Onion cubed
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 2 tbsp chopped spring onions
Instructions
Prep the Baby Corn:
- Cut the Baby corn into halves, blanch and keep it ready.
- In a bowl, mix cornflour, all-purpose flour, salt, and pepper. Add the baby corn and toss until well-coated.
- Heat oil in a pan and deep fry the coated baby corn until golden and crispy. Set aside on paper towels to drain excess oil.
Make the Sauce:
- In the another pan, add oil and sauté chopped Ginger, garlic and green chili until fragrant.
- Add cubed onions.
- Add soy sauce, vinegar, honey, and ketchup. Mix well and let it simmer until it thickens slightly.
Combine and Serve:
- Toss the fried baby corn and bell pepper slices(optional) in the sauce until evenly coated.
- Garnish with chopped spring onions or sesame seeds and serve hot.
How to make Chilli Baby corn?
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Prep the Baby Corn:
- Cut the Baby corn into halves, blanch and keep it ready.
- In a bowl, mix cornflour, all-purpose flour, salt, and pepper. Add the baby corn and toss until well-coated.
- Heat oil in a pan and deep fry the coated baby corn until golden and crispy. Set aside on paper towels to drain excess oil.
-
Make the Sauce:
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In the another pan, add oil and sauté chopped Ginger, garlic and green chili until fragrant.
- Add cubed onions.
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Add soy sauce, vinegar, honey, and ketchup. Mix well and let it simmer until it thickens slightly.
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Combine and Serve:
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Toss the fried baby corn and bell pepper slices(optional) in the sauce until evenly coated.
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Garnish with chopped spring onions or sesame seeds and serve hot.
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Serving Suggestions:
- Arrange the Honey Chilli Baby Corn on a large platter with garnished spring onions and sesame seeds. It adds a nice visual and flavour touch.
- Serve it alongside some Fried Rice or Hakka Noodles for a complete meal.
Tips:
- Ensure the baby corn is crispy by not overcrowding the pan when frying. This helps them cook evenly.
- If the sauce is too thin, let it simmer for a bit longer until it thickens to your liking.
- Adjust the amount of green chilies based on your spice tolerance. You can always add more or use less.
- Use fresh baby corn to get the best texture and flavour.
