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Chili baby corn served in a white bowl.

Chilli baby corn

Chilli baby corn is a very popular Indo-Chinese dish that can be served as a snack as well as in the main course with a rice or noodle dish. It's easy to make and gets ready within 30 minutes. This dish can also be enjoyed by vegans and vegetarians
Course Appetizer, Side Dish, Snack
Cuisine Asian, Indo-Chinese
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 270kcal


Ingredients for frying baby corns

  • 250 grams baby corns cut into bite-size pieces
  • ¼ cup corn starch
  • ¼ cup all-purpose flour
  • 1.5 teaspoons garlic powder
  • ½ teaspoon ground black pepper adjust to taste
  • Salt to taste
  • Oil for frying baby corns
  • ½ cup water

Ingredients for sauce

  • 1 medium-sized red onion diced into bite size pieces and layers separated
  • 1 medium-sized bell pepper diced into bite size pieces
  • 2-3 sprigs spring onion finely chopped, keep white and green part separated.
  • 4-5 garlic cloves finely chopped
  • 1 inch piece of ginger finely chopped
  • 1-2 green chilies slit into 2-3 pieces each
  • 1 tablespoon dark soy sauce
  • 1 tablespoon red chilli sauce adjust to taste
  • 1 tablespoon tomato ketchup
  • 1 teaspoon white vinegar
  • 2 teaspoons corn starch
  • 2 tablespoons water
  • ½ teaspoon ground black pepper adjust to taste
  • Salt to taste
  • 1.5 tablespoon vegetable/ canola oil


  • Wash baby corns and cut them into bite-size pieces.
  • Mix water and some salt in a large cooking pot. Add chopped baby corns and boil for 8-10 minutes.
  • Once cooked, strain the baby corns and keep them aside.
  • In a large bowl, mix corn starch, all-purpose flour, salt, pepper, and garlic powder. Add around ½ a cup of water and mix to make a smooth batter.
  • Add boiled baby corn pieces and mix until the batter evenly coats all the pieces.
  • Heat oil in a wok and deep fry baby corns until they turn golden brown and crispy. Take out on a plate lined with a thick paper kitchen towel. Keep the fried baby corns aside.
  • Heat around 1.5 tablespoons of oil in a cooking pot. Add chopped garlic, ginger, and white part of spring onion. Saute for a few seconds.
  • Add chopped onion and bell pepper. Stir fry for around 2-3 minutes or until the onion turns translucent. The vegetables should remain crunchy.
  • Next, add salt, pepper, soy sauce, chili sauce, ketchup, and vinegar. Mix and cook for around a minute.
  • Add around ¼ cup of water and let the sauce simmer.
  • In a bowl, mix 2 teaspoons of corn starch with around 2 tablespoons of water to make a corn starch slurry
  • Add corn starch slurry to the simmering sauce, mix and cook until the sauce thickens.
  • Add fried baby corns and chopped spring onion greens. Mix and cook for 1-2 minutes.
  • Garnish with chopped spring onions.



  • All the sauces have salt in them so add more salt carefully and only if needed.
  • For more flavor, fresh cilantro can also be added.
  • After adding corn starch slurry to the sauce, don't stop stirring for 1-2 minutes to avoid lump formation.
  • More recipe tips and tricks are given within the post above, please follow them to make this recipe.


Calories: 270kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 417mg | Potassium: 318mg | Fiber: 4g | Sugar: 6g | Vitamin A: 362IU | Vitamin C: 35mg | Calcium: 29mg | Iron: 1mg