If using fresh baby corn, rinse and trim the stem ends and cut each ear in half lengthwise or into 2-inch pieces. If using canned, drain and pat dry. Set aside.

Mix sauce: In a small bowl combine soy sauce, dark soy (if using), tomato ketchup, chili garlic sauce, red chili powder, sugar, black pepper and 2 tablespoons water. Stir to dissolve sugar and set aside.

Make cornstarch slurry: In a separate small bowl mix cornstarch with 4 tablespoons water until smooth. Keep both bowls handy.

Cooking

Sear vegetables

Heat 2 tablespoons vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add baby corn in a single layer and stir-fry for 4–5 minutes, turning occasionally, until edges develop light browning. Remove baby corn to a bowl and reserve.

In the same pan, add a little more oil if needed (about 1 tsp). Add sliced onions and red bell pepper. Stir-fry for 2–3 minutes until they begin to soften but remain crisp-tender.

Add minced garlic, minced ginger and slit green chilies to the pan. Stir constantly for about 30–45 seconds until fragrant (do not let garlic burn).

Combine and sauce

Return the seared baby corn to the pan. Pour the prepared sauce mixture over the vegetables and stir to combine. Let the sauce come to a gentle simmer for 1 minute so flavors marry.

Give the cornstarch slurry a quick stir then pour it into the pan while stirring constantly. The sauce will thicken within 30–60 seconds and become glossy. If the sauce gets too thick, add up to 1–2 tablespoons water to reach desired consistency.

Taste and adjust seasoning — add up to 1/4 tsp salt if needed (remember soy sauce is salty). Stir in sesame oil if using.

Finish & Serve

Turn off heat and sprinkle sliced green parts of spring onions and toasted sesame seeds over the dish. Toss gently to combine.

Transfer Chilli Babycorn to a serving platter and serve hot as an appetizer or side with fried rice or noodles.