Crispy honey chilli baby corn Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine all-purpose flour, cornflour, salt, and pepper. Add water gradually to make a smooth batter.
• STEP 2.Dip the baby corn pieces into the batter, ensuring they are well coated.
• STEP 3.Heat oil in a deep pan and deep-fry the coated baby corn until golden brown and crispy. Drain on a paper towel to remove excess oil.
• STEP 4.In a separate pan, heat oil and add minced garlic and chopped green chilies. Saute for a minute.
• STEP 5.Add tomato ketchup, soy sauce, honey, and vinegar to the pan. Mix well.
• STEP 6.Add the fried baby corn to the sauce and toss until they are evenly coated.
• STEP 7.Garnish with spring onions and sesame seeds.
• STEP 8.Serve hot as an appetizer or as a side dish with fried rice or noodles.

Cooking Tips

• Make sure the oil is hot enough before frying the baby corn to ensure they turn out crispy.
• You can adjust the amount of honey and chilli according to your taste preference.
• For a spicier version, add some red chilli flakes or hot sauce to the sauce.

Storage and Serving

• Crispy honey chilli baby corn is best served immediately while it is still hot and crispy.
• If you have leftovers, store them in an airtight container in the refrigerator.
• Reheat the leftovers in a preheated oven or in a pan on the stovetop to regain the crispiness.