Recipe for Honey Chilli Crispy Babycorn

6 | 25 Minutes | by Nirali Tanna

As the name suggests this recipe is crispy, has babycorn and chilies with a hot-sweet flavour to it. This indo-chinese started recipe does not really have any gravy just enough sauce to coat the veggies. Makes for a perfect party starter.


10 Minutes


15 Minutes


Pure Veg.

TOTAL Servings



  • 1 Tablespoon Corn flour
  • 1 Tablespoon Refined Wheat Flour (Maida)
  • ¼ Teaspoon White Pepper Powder
  • 10 Pieces Babycorn
  • ½ Teaspoon Ginger (Adrak) (finely chopped)
  • 2 Teaspoons Garlic ( लहसुन) (finely chopped)
  • 2 Pieces Green Chillies (Hari Mirch) (finely chopped)
  • 5 Pieces Whole Dry Red Chillies
  • ½ Cup Green Capsicum (Shimla Mirch) (cubed)
  • ½ Cup Onions (cubed)
  • 2 Teaspoons Soya Sauce
  • ½ Teaspoon Vinegar
  • 1 Teaspoon Honey
  • 1 Teaspoon Red Chilli Paste
  • 1 Teaspoon Sesame seeds (roasted)
  • ½ Cup Spring Onion (chopped)
  • Salt to taste
  • Oil for deep frying


  1. Combine the corn flour, refined flour, white pepper, salt and 2 - 3 tbsp of water in a deep bowl. Mix well to ensure there are no lumps.
  2. Cut the babycorn in 1/4th inch long pieces, dip in the prepared batter and deep fry in hot oil. Keep aside.
  3. Heat the oil in a broad non-stick pan, add the capsicum, onion and saute on a high flame for 1 minute.
  4. Add the soya sauce, vinegar, honey, red chili paste, salt and 1/4th cup water. Mix well and cook on a medium flame till it starts to boil.
  5. Add the corn flour water mixture (1 tsp corn flour dissolved in 1 tbsp of water) and cook on a medium flame for 2 minutes or till it thickens.
  6. Add the fried baby corn, sesame seeds ad mix well.
  7. Serve hot garnished with spring onions.

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