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.