Air fryer recipe · Snacks
Chilli Garlic Corn
Indo-Chinese chilli corn with a sticky garlic glaze and a crisp bite.
- 19 minTotal time
- 200°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 110kcal
- 2.9 gprotein
- 19.0 gcarbs
- 2.8 gfat
- 3.0 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled sweet corn2 cups
- Cornflour3 tbsp
- Garlic, minced1 tbsp
- Schezwan sauce2 tbsp
- Soy sauce1 tbsp
- Spring onion greens2 tbsp
Method
Coat the corn
Pat the boiled corn really dry, then toss it with cornflour until lightly dusted all over. Shake off the loose powder in a sieve so it does not float around the basket, and dry kernels crisp up far better than wet ones.
Pre-crisp
Mist the dusted corn with oil and air-fry at 200C for 10 min to set a firm base crust. Crisping the kernels first stops them turning soggy later, so they stay crunchy even once you coat them in the wet sauce.
Make the glaze
Whisk the minced garlic, schezwan sauce and soy sauce with a small splash of water into a glossy sauce. Keep it slightly loose so it coats every kernel evenly instead of sitting in thick, sticky clumps.
Toss and finish
Return the crisped corn to the basket, pour over the glaze and toss to coat. Air-fry again at 200C for 5 min so the sauce dries onto the kernels, then scatter spring onion greens on top and serve straight away.
