Air fryer recipe · Starters
Air-Fryer Chilli Baby Corn
Juicy baby corn crisped and tossed with peppers in a punchy soy-chilli sauce.
- 28 minTotal time
- 195°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 55kcal
- 2.0 gprotein
- 11.6 gcarbs
- 0.5 gfat
- 2.4 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Baby corn, halved250 g
- Cornflour3 tbsp
- Capsicum, diced1 medium
- Soy & chilli sauce1 tbsp each
- Garlic, chopped1 tbsp
- Black pepper1 tsp
Method
Parboil the corn
Boil the baby corn halves for 3 minutes so they soften, then drain and dry them well. Baby corn stays chewy if only crisped, so this quick pre-cook gives you a tender centre under the crunchy coat.
Coat lightly
Toss the dried pieces with cornflour, salt and pepper until they wear a thin, even dusting. A light coat is enough to crisp into crunch, while a thick, damp layer just turns into a heavy, gummy crust.
Make the pepper sauce
Quickly stir-fry the garlic and diced capsicum in a hot pan until the edges char but the capsicum stays crisp, then stir in the soy and chilli sauce with a splash of water and keep it ready. High heat keeps the peppers snappy rather than soft.
Ready the toss
Set the sauce pan by the fryer and keep it warm, loosening it with a splash of water if it thickens too much, then crack the black pepper ready to scatter. A warm, loose sauce clings to the hot corn fast, so every piece glazes evenly.
Air-fry the corn
Lay the coated pieces in a single layer, mist with oil and air fry at 195°C for 14 min, shaking once, until golden and blistered. Tip the hot corn into the warm sauce, toss fast so every piece is glazed, finish with the cracked pepper and serve.
