Enjoy restaurant‑style Chilli Babycorn made the Indo‑Chinese way. Tender babycorn is coated in a light cornflour‑maida batter and fried till crisp, then wok‑tossed on high heat with garlic, ginger, green chilies, onions, and bell peppers. A glossy chilli sauce made from soy, red chili, vinegar, and a hint of tomato or schezwan brings the signature spicy‑tangy flavor. Finished with spring onions and sesame for crunch, it’s a crowd‑pleasing starter that pairs well with fried rice, noodles, or as an add‑on to kababs and grills.

Taste profile: spicy, tangy, savory with umami from soy and heat from chilies.
Texture: crisp‑outside babycorn in a clingy, glossy sauce; crunchy peppers and onions.
Ideal for: starters, party platters, or sides with fried rice/noodles.
Serving suggestion: sprinkle spring onions and sesame; squeeze of lime for brightness.

What You Get

Chilli Babycorn: single‑serve portion (dry/semi‑gravy as requested).

Key Highlights

Wok‑tossed on high flame for smoky “wok‑hei” notes.
Double‑fry option to keep babycorn extra crisp in sauce.
Balanced spice; customizable on request.
Made fresh to order; packed hot.

Ingredients

Babycorn, onion, capsicum, spring onion, garlic, ginger, green chilies.
Batter: cornflour, refined flour (maida), salt, pepper; oil for frying.
Sauce: soy sauce, red chili sauce, vinegar, tomato ketchup or schezwan, sugar (pinch), black pepper.
Optional: sesame seeds, MSG (not added by default).