Baby Corn Chili Fry Recipe
Make Baby Corn Chili Fry Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Baby Corn and Vegetables
Marinade / Batter (light)
Sauce
Seasoning & Garnish
Method
Prep
Prepare vegetables
Trim and halve baby corn lengthwise (or slice into 2–3 cm pieces). Core and chop red and green bell peppers into 2 cm squares. Peel and thinly slice the onion. Finely mince garlic and grate or finely mince ginger. Slice green onions on the bias; keep whites and greens separate.
Measure out cornstarch, flour, salt and pepper for the light batter/slurry. Combine soy sauce, chili sauce, ketchup, vinegar, sugar and 2 tbs water in a small bowl and set aside.
Marinating / Light Batter
In a medium bowl, add baby corn and sprinkle with 1 tsp salt and 1/2 tsp black pepper. Add 3 tbs cornstarch and 1 tbs all-purpose flour. Pour in 3 tbs water and toss until baby corn is evenly coated in a thin slurry. This helps create a light crisp exterior when pan-frying.
Frying Baby Corn
Heat a large skillet or wok over medium-high heat. Add 2 tbs vegetable oil and swirl to coat. When oil is hot (shimmering, but not smoking), add the coated baby corn in a single layer. Cook, turning occasionally, until edges develop golden brown spots and baby corn is crisp-tender, about 5–7 minutes. Remove to a plate lined with paper towel.
Aromatics & Vegetables
Return the pan to medium heat and add remaining 1 tbs vegetable oil. Add the white parts of sliced green onions, minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant (do not burn). Add the sliced onion and bell peppers and stir-fry 2–3 minutes until they are bright and slightly tender but still have bite.
Combine & Sauce
Give the prepared sauce a quick stir. Add the fried baby corn back to the pan with the vegetables. Pour the sauce mixture over everything. Stir quickly to coat and cook together for 1–2 minutes so the sauce warms and thickens slightly.
If you prefer a thicker glossy sauce, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry and add to the pan, stirring until the sauce glossy and slightly thickened, about 30–45 seconds.
Finish & Serve
Turn off heat. Drizzle sesame oil over the stir-fry and toss. Taste and adjust seasoning with additional salt or pepper if needed. Sprinkle sliced green onion greens and sesame seeds over the top.
Serve hot as a side or as a vegetarian main with steamed rice or noodles.