This honey chilli baby corn is a crispy Indo-Chinese starter coated in a glossy sweet, tangy and mildly spicy sauce. The key is to fry or air-fry the baby corn until crisp, then toss it in sauce just before serving.
Ingredients
- 250 g baby corn, halved lengthwise
- 1/3 cup plain flour and 1/4 cup cornflour
- 1 teaspoon ginger-garlic paste, salt and pepper
- Water and oil for frying
- 1 tablespoon oil, 2 garlic cloves, 1 tablespoon soy sauce, 1 tablespoon chilli sauce and 2 tablespoons honey
- 1 tablespoon vinegar, 1/2 cup sliced spring onion and sesame seeds
Method
- Blanch baby corn for 2 minutes and pat completely dry.
- Mix flours, seasoning and enough water for a coating batter. Dip baby corn and fry until golden and crisp.
- For the sauce, sauté garlic, then add soy sauce, chilli sauce and vinegar.
- Lower the heat, stir in honey, and toss in the fried baby corn with spring onion.
Tips and storage
Add honey off the high heat so it does not burn. Keep the sauce slightly thick and toss only at the table. Refrigerate leftovers for one day and re-crisp in an air fryer.
Can I air-fry it?
Coat the baby corn lightly with oil and air-fry at 200°C until crisp, turning once, then toss with the sauce.
More recipes and guides
For more shareable vegetarian dishes, explore our vegetarian global cuisine guide, try the Sizzling Veg Hot Pot, or browse our Indian street food guide. For another saucy Indo-Chinese favourite, see the Paneer Jalfrezi recipe.
More crispy Indo-Chinese snacks
For more street-food ideas, try Gobi Manchurian, browse our street food collection, or serve it with Veg Fried Rice.
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