Szechwan Baby Corn is one of those dishes that looks fancy but isn’t hard to make at home. I learned this recipe years ago and it’s become my go-to when I want to serve something special. The baby corn gets crispy on the outside while staying tender inside, and the sauce has just the right kick of heat. The best part? You can adjust the spiciness to suit your taste.
About the Recipe
This recipe takes basic baby corn and turns it into something amazing. The marination adds depth, while the cornflour coating creates a perfect crunch. The sauce brings everything together with its blend of sweet, spicy, and tangy flavors. It’s like having your favorite Chinese restaurant dish right at home.
Why You’ll Love This Recipe
You’ll love how the baby corn turns golden and crispy, and how the sauce coats each piece perfectly. It’s fun to make – the frying process is especially satisfying when you see the corn turning golden brown. The dish looks impressive when served, and guests always ask for the recipe. Plus, you can prep most ingredients ahead of time.
Szechwan Baby Corn
Cooking Tips
– Make sure your oil is hot enough before frying (test with a small drop of batter)
– Don’t overcrowd the pan when frying
– Keep the sauce ingredients ready before starting
– Cut all vegetables uniformly for even cooking
– Stir the sauce constantly while heating to avoid lumps
Serving and Storing Suggestions
Serves 4-6 people as an appetizer. Total prep and cooking time: 1 hour. Serve hot, garnished with spring onions. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a pan or microwave, though the corn may lose some crispiness.
Similar Recipes
- Honey Chili Baby Corn
- Crispy Corn Salt and Pepper
- Baby Corn Manchurian
Nutrient Benefits
Baby corn is low in calories but rich in fiber and vitamins. It’s a good source of folate and vitamin B. The dish includes garlic, which has antimicrobial properties, and spring onions that provide vitamins A and C. This recipe offers a healthier alternative to meat-based appetizers.
Szechwan Baby Corn
Ingredients
- 400 gms Fresh Baby Corn
- 1/4 cup Corn Flour
- Oil for deep frying
- 6 Green Chillies
- 10 flakes Garlic
- 1/2 tsp Ajinomoto
- 3 Spring Onions
- 1 cup White Onions (chopped)
For Marinating:
- 1 1/2 tsp Ginger-Garlic Paste
- 1/2 tsp Ajinomoto
- 2 tsp Soya Sauce
- Salt and White Pepper (for taste)
- 1 tbsp Vinegar
For Preparing Sauce:
- 3 tbsp Tomato Sauce
- 1 1/2 tbsp Soya Sauce
- 2 tsp Chilli Sauce
- 1 tbsp Corn Flour
- 1 cup Water
Instructions
- Peel outer skin and put babycorn in very hot water for 10 minutes. If the pieces are big cut into two.
- Strain water and apply the marinade all over the pieces. Allow to marinate for half an hour.
- Mix corn flour in little water to make a thick batter.
- Dip the marinated pieces one by one in this and deep fry in hot oil.
- Mix all the ingredients mentioned, under sauce, heat in reduced flame till it gets a shine and thick sauce is formed.
- Slice green chillies and garlic into small pieces.
- Heat little oil, fry chopped onions, garlic and chillies with ajinomoto in high flame for 3 minutes.
- Pour the prepared sauce, add deep fried baby corn and stir for few minutes.
- Cut spring onions finely and garnish on top of the gravy.
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Frequently Asked Questions
Can I make this recipe less spicy?
Yes. just reduce the number of green chilies and amount of chili sauce. You can also remove the seeds from the chilies for less heat while keeping the flavor.
Can I make this gluten-free?
You can use gluten-free soy sauce and cornflour to make this recipe gluten-free. Just check that all your sauce ingredients are certified gluten-free.
Can I prepare this in advance for a party?
You can marinate the corn and prepare the sauce ahead of time. Fry the corn and finish the dish just before serving to maintain the crispy texture.
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