Air fryer recipe · Starters
Crispy Chilli Baby Corn
Crunchy baby corn batons tossed with peppers in a tangy, fiery Indo-Chinese sauce.
- 24 minTotal time
- 195°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 60kcal
- 2.0 gprotein
- 9.7 gcarbs
- 1.6 gfat
- 2.2 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Baby corn, halved250 g
- Cornflour3 tbsp
- Capsicum strips1 cup
- Schezwan sauce2 tbsp
- Soy sauce1 tbsp
- Spring onion1/4 cup
Method
Coat the corn
Pat the baby corn halves fully dry, then toss them with cornflour, salt and a teaspoon of oil. That thin dusting is what forms the crunchy shell, so dry the pieces well first or the coat turns pasty instead of crisp.
Crisp the corn
Air fry the coated corn at 195°C for 9 minutes, shaking once midway. Spread them out so the hot air circulates and you get firm, blistered batons with golden tips rather than pale, steamed ones.
Build the sauce
In a wok, flash the capsicum strips in a touch of oil for a minute so they keep their bite, then stir in the schezwan sauce, soy sauce and a small splash of water. Let it bubble into a clingy glaze that will wrap the corn.
Toss and finish in the air fryer
Fold the crisp corn into the sauce, scatter over the spring onion, then air fry at 195°C for 4 min. The last blast reduces the sauce onto the corn, leaving a sticky, spicy coat while the batons keep their crunch.
