Description
Crispy Chili Baby Corn is a delicious and crunchy appetizer that combines the flavors of chili and soy sauce with perfectly fried baby corn.
Ingredients
Scale
- 1 cup baby corn, cut in half lengthwise
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cold water
- 1/4 cup vegetable oil (for frying)
- 1 tablespoon soy sauce
- 1 tablespoon chili sauce
- 1 teaspoon sesame oil
- 1 green onion, chopped (for garnish)
Instructions
- In a mixing bowl, combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
- Gradually add cold water to the dry ingredients, whisking until you have a smooth batter.
- Heat the vegetable oil in a deep skillet or frying pan over medium-high heat.
- Dip each piece of baby corn into the batter, allowing any excess to drip off, then carefully place them in the hot oil. Fry in batches for about 3-4 minutes or until golden brown and crispy.
- Remove the fried baby corn with a slotted spoon and drain on paper towels.
- In a separate bowl, mix the soy sauce, chili sauce, and sesame oil. Toss the crispy baby corn in this sauce until well coated.
- Garnish with chopped green onion before serving.
Notes
- For extra crunch, add a tablespoon of rice flour to the batter.
- Try adding chopped bell peppers or broccoli to the frying mix for added flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg