Crispy Baby Corn Chili Recipe
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
4 servings
Ingredients
  • 2 cans baby corn, drained
  • ½ cup all-purpose flour
  • ¼ cup cornflour
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon ground ginger paste
  • 1 cup water
  • 1 ½ cup + 1 tablespoon oil, divided
  • ½ onion, chopped into chunks
  • 2 scallions, chopped
  • 1 red pepper, chopped into chunks
  • 3 cloves garlic, minced
  • 1 inch of ginger, minced
  • 2 Thai chilis, chopped
  • 2 tablespoons tomato sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
Directions
  1. Drain baby corn and set aside.
  2. Mix both flours, chili powder, salt, pepper, ginger paste, and water to make the batter, stirring well with a whisk to get a smooth consistency. Then dip baby corn in the batter on all sides until coated.
  3. Heat the 1/12 cup of oil in a frying pan, and when it is hot, add in the battered baby corn and cook for about 4 minutes on each side.
  4. While the baby corn is cooking, chop up the onion, scallions, red pepper, garlic, and fresh ginger.
  5. Transfer the cooked corn to a plate, then heat up the remaining 1 tablespoon of oil and sauté the red pepper, onion, garlic, ginger, and scallions, cooking for about 5 to 8 minutes on medium-high heat.
  6. Mix the tomato sauce, soy sauce, and rice vinegar, then pour the sauce over the cooking vegetables and stir.
  7. Add cooked corn to the frying pan with the vegetables and mix well. Add the red pepper flakes, if using.
  8. Transfer to a bowl and serve, ideally with rice.