Trim the baby corn ends if needed and rinse under cold water. Pat dry with kitchen paper. If the baby corn pieces are large, cut them in half lengthwise or into 2–3 cm pieces for bite-sized pieces.

Make the marinade/batter

In a bowl combine cornflour (1 cup), all-purpose flour (1/2 cup), rice flour (2 tbs), garlic paste (1 tsp), ginger paste (1 tsp), light soy sauce (1 tbs), white pepper (1/4 tsp) and salt (1/2 tsp). Gradually add 150 ml cold water and whisk until a smooth, slightly thick batter forms. Batter should coat the back of a spoon but still be pourable; adjust with a little more water or flour if necessary.

Coat baby corn

Toss the baby corn pieces into the batter to coat thoroughly. Let them sit for 5 minutes so the batter adheres.

Heat oil for frying

Pour 600 ml vegetable oil into a deep, heavy-bottomed pan or wok and heat over medium-high heat to about 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise to the surface immediately.

Deep fry baby corn (first fry)

Carefully lower a batch of battered baby corn into the hot oil without overcrowding. Fry until the batter sets and is pale golden, about 2–3 minutes. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining baby corn.

Second fry for crispiness (optional but recommended)

Increase the heat slightly to 190°C (375°F). Return the partially fried baby corn to the oil in batches and fry until crisp and golden brown, about 1–2 minutes. Remove and drain well. Keep the fried baby corn warm while you prepare the sauce.

Sauce & Stir-fry

Prepare sauce mix

In a small bowl whisk together light soy sauce (1 tbs), dark soy sauce (1/2 tsp), tomato ketchup (3 tbs), vinegar (1 tbs), sugar (1 tsp), chili sauce (1 tbs), 60 ml water and salt (1/4 tsp). In a separate small cup mix 1 tbs cornflour with 2 tbs cold water to make a slurry and set aside.

Stir-fry aromatics and vegetables

Heat 2 tbs vegetable oil in a wide skillet or wok over high heat until shimmering. Add sliced garlic (6 cloves) and julienned ginger (1 tbs). Stir quickly for 15–20 seconds until fragrant but not browned. Add the white parts of the spring onions and dried red chilies (if using) and stir for another 15 seconds. Add green bell pepper pieces and slit green chilies and stir-fry for 1 minute — they should stay crisp.

Add sauces and thicken

Pour the prepared sauce mixture into the wok and bring it to a gentle simmer for 20–30 seconds. Stir the cornflour slurry once (it may settle) and add it to the simmering sauce while stirring constantly. The sauce will thicken and become glossy within 30–60 seconds. If it becomes too thick, add a splash of water (1–2 tbs) to reach a coating consistency.

Toss in fried baby corn

Add the fried baby corn into the wok and toss quickly to coat each piece evenly with the sauce. Keep tossing for 30–45 seconds so the coating adheres without making the batter soggy. Finish with freshly ground black pepper (1/4 tsp) and 1/2 tsp sesame oil (optional) for aroma.

Garnish & Serve

Transfer the chilli baby corn to a serving plate. Sprinkle the spring onion greens (2 tbs) and toasted sesame seeds (1 tsp) over the top. Serve immediately with lemon wedges on the side for squeezing, and accompany with fried rice, noodles or as an appetizer.