A crowd-pleasing Indo-Chinese fusion dish that pairs crispy baby corn with a bold, tangy, and spicy Manchurian sauce. Perfect for parties, weeknight dinners, or as a unique appetizer that delivers crunch and flavor in every bite. This dish shines with contrasting textures—the golden crispiness of batter-fried baby corn meets the punchy, umami-packed sauce, creating a plate that vanishes as quickly as it’s served.
Ingredient Breakdown
This recipe is built around two main elements—the crispy coating of the baby corn and the Manchurian sauce that pulls it all together. The batter uses a balanced mix of all-purpose flour and cornflour, providing a light, airy crunch that holds up even after a quick simmer in the sauce. Cornflour plays a key role in binding the batter and offering that signature crackle when fried.
The Manchurian sauce is an umami-rich blend of soy sauce, red chili sauce, tomato ketchup, and a splash of vinegar. Garlic, ginger, and green chilies bring aromatic intensity, while onions and bell peppers add sweetness and crunch. A dash of sugar balances the heat and acidity, and the cornflour slurry transforms the mixture into a glossy, thick coating perfect for clinging to the fried baby corn. Spring onion greens lend freshness and color in the final garnish.
Step-by-Step Cooking Process
Start by preparing the batter. A thick, pourable batter ensures the baby corn pieces are fully coated without dripping. Gradually adding water helps achieve the right consistency—a smooth mix that clings to the corn without being too heavy.
Once coated, fry the baby corn in hot oil at medium-high heat. The oil should be sufficiently hot for the batter to puff up and turn golden within a few minutes. Frying in batches avoids crowding and helps maintain a consistent temperature for that irresistible crisp finish.
In a separate wok or pan, heat oil and sauté chopped garlic, ginger, and green chilies. The fragrance should be immediate and vivid. Add finely chopped onions and bell peppers and stir-fry just until tender-crisp to retain their texture.
Next comes the sauce. Combine soy sauce, chili sauce, tomato ketchup, vinegar, a pinch of sugar, and black pepper. Simmer for a minute to bring the flavors together. Stir in the cornflour slurry to thicken, then slowly add water or broth while stirring, adjusting the consistency to your liking—whether thick and sticky for appetizers or slightly looser for a main dish.
Just before serving, toss the fried baby corn into the simmering sauce. Gently fold them through to coat without breaking the crisp coating. Let them simmer briefly, no longer than 1–2 minutes, so they absorb flavor while staying crispy. Finish with a garnish of spring onion greens and serve piping hot.
Recipe Tips
Best batter consistency for crisp, non-soggy baby corn:
The batter should be thick enough to coat the baby corn but not overly dense; it should ribbon off the spoon when lifted.
How to keep the baby corn crunchy after saucing:
Add the fried baby corn to the sauce only just before serving, and cook it for no more than 2 minutes in the sauce.
Choosing the right soy and chili sauces for color and flavor:
Dark soy gives deeper color, while light soy enhances saltiness; for chili sauce, opt for Sriracha for a garlicky heat or regular red chili sauce for a smoother blend.
Avoiding a salty or overpowering sauce:
Be cautious with added salt since soy and chili sauces are already salty; taste before adjusting.
When to serve for maximum freshness and texture:
Serve the dish immediately after tossing the baby corn in the sauce to enjoy its best texture and flavor.
What to Serve With This Recipe
Spicy baby corn Manchurian pairs beautifully with Indo-Chinese mains. Serve it alongside vegetable fried rice or spicy Schezwan noodles for a satisfying and complete meal. If you prefer a simpler combination, jasmine rice or plain steamed rice works perfectly, soaking up the rich sauce without overpowering it.
For variety, plate it with a stir-fried vegetable medley, or serve as a standalone appetizer with chili garlic noodles. On the drinks side, cool things down with lemon soda, sweet lime juice, or an iced mint cooler that offsets the dish’s spicy-sour notes.
Creative Twists and Substitutions
To reinvent the dish, try swapping baby corn with paneer cubes, mushrooms, or tofu—each brings its own texture and flavor. Add sautéed vegetables like broccoli, snow peas, or zucchini for a more colorful, nutrient-dense version.
Transform it into a dry-style Manchurian by reducing or omitting the gravy. This variation makes a perfect finger food or starter. For extra depth, experiment with hoisin sauce or Thai sweet chili sauce to add layers of sweetness and umami.
Frequently Asked Questions
Can I make this dish ahead of time without losing crispiness?
It’s best served immediately, but you can fry the baby corn in advance and store it. Re-crisp it in a hot oven or air fryer before tossing in the sauce.
How can I make it less spicy for kids or mild palates?
Use mild chili sauce or reduce the quantity of green chilies. You can also increase ketchup for a sweeter balance.
Is it possible to air fry or bake the baby corn instead of deep frying?
Yes. Brush or spray with oil and bake at 200°C (400°F) for 20–25 minutes or air fry until golden and crisp.
Can I turn this into a completely dry appetizer-style Manchurian?
Absolutely. Simply reduce the water or broth to a few tablespoons and cook until the sauce thickens and clings tightly to the baby corn.
This spicy baby corn Manchurian is an irresistible Indo-Chinese dish that combines texture, flavor, and vibrant ingredients into one saucy, satisfying experience. Whether served as a snack or paired with rice or noodles, it’s sure to leave a lasting impression. With its perfect balance of crunch, spice, and savoriness, this dish transforms everyday ingredients into something truly crave-worthy.
Ingredients
For the Crispy Baby Corn:
3–4 tablespoons all-purpose flour (maida)
3–4 tablespoons cornflour (cornstarch)
250–300g baby corn, rinsed and cut into 1–1.5 inch pieces (leave whole if small)
1 teaspoon ginger-garlic paste
½ teaspoon red chili powder (adjust to your spice preference)
Salt, to taste
Water, as needed to form a thick batter
Oil, for deep frying
For the Manchurian Sauce:
1 tablespoon oil
1 tablespoon garlic, finely chopped
1 teaspoon ginger, finely chopped
1–2 green chilies, slit or finely chopped (adjust to taste)
¼ cup onion, finely chopped (optional but recommended for flavor)
¼ cup green capsicum (or use a mix of red/yellow for visual contrast), finely chopped
2 tablespoons soy sauce (light or dark, based on preference)
1–2 tablespoons red chili sauce or Sriracha (adjust for heat)
1–2 tablespoons tomato ketchup
1 teaspoon vinegar (white or rice vinegar)
½–1 teaspoon sugar (optional, for balance)
Salt, to taste (note: sauces already contain salt)
½ teaspoon black pepper powder
1 tablespoon cornflour mixed with ¼ cup water (cornflour slurry)
½–1 cup water or vegetable broth (for desired gravy thickness)
Spring onion greens, finely chopped (for garnish)
Instructions
Begin by washing the baby corn thoroughly under running water. Trim them into manageable 1 to 1.5-inch pieces, or leave them whole if they are already bite-sized.
In a large mixing bowl, combine the all-purpose flour, cornflour, ginger-garlic paste, red chili powder, and a pinch of salt. Gradually add water while whisking continuously to create a thick, lump-free batter that will coat the corn without sliding off.
Drop the prepared baby corn into the batter and gently fold until each piece is evenly coated. Meanwhile, heat enough oil in a deep pan or wok over medium-high heat. Test the oil’s readiness by dropping in a little batter—it should bubble and rise immediately.
Carefully slide the battered baby corn into the hot oil in small batches to prevent overcrowding. Fry each batch until they turn golden and crispy, flipping occasionally for even browning. Once done, use a slotted spoon to transfer the fried corn to a plate lined with paper towels to drain excess oil. Set aside.
In a separate pan or wok, heat a tablespoon of oil over medium-high heat. Add the chopped garlic, ginger, and green chilies. Stir-fry for about 30 seconds until the aroma is released and the edges start to turn golden.
Add the onions (if using) and bell peppers, and sauté them for 2 to 3 minutes until slightly tender but still crisp, preserving their texture and bite.
Lower the heat slightly and add soy sauce, chili sauce, tomato ketchup, vinegar, sugar, salt, and black pepper. Stir the mixture well, allowing the flavors to combine and deepen over the next 1–2 minutes.
Pour in the cornflour slurry while stirring constantly. The sauce will begin to thicken as it simmers. Slowly add water or vegetable broth in intervals, continuing to stir until the sauce reaches your desired consistency—whether thick and clingy or lightly sauced.
Right before serving, add the crispy fried baby corn to the hot, simmering Manchurian sauce. Gently fold to coat each piece with the flavorful mixture without softening the crisp exterior too much. Cook for just 1–2 minutes more to ensure everything is heated through without losing texture.
Garnish the dish generously with freshly chopped spring onion greens. Serve immediately, either as an appetizer or as a vibrant pairing with fried rice, Hakka noodles, or steamed jasmine rice.
Spicy Baby Corn Manchurian Recipe
Ingredients
For the Crispy Baby Corn:
- 3 –4 tablespoons all-purpose flour maida
- 3 –4 tablespoons cornflour cornstarch
- 250 –300g baby corn rinsed and cut into 1–1.5 inch pieces (leave whole if small)
- 1 teaspoon ginger-garlic paste
- ½ teaspoon red chili powder adjust to your spice preference
- Salt to taste
- Water as needed to form a thick batter
- Oil for deep frying
For the Manchurian Sauce:
- 1 tablespoon oil
- 1 tablespoon garlic finely chopped
- 1 teaspoon ginger finely chopped
- 1 –2 green chilies slit or finely chopped (adjust to taste)
- ¼ cup onion finely chopped (optional but recommended for flavor)
- ¼ cup green capsicum or use a mix of red/yellow for visual contrast, finely chopped
- 2 tablespoons soy sauce light or dark, based on preference
- 1 –2 tablespoons red chili sauce or Sriracha adjust for heat
- 1 –2 tablespoons tomato ketchup
- 1 teaspoon vinegar white or rice vinegar
- ½ –1 teaspoon sugar optional, for balance
- Salt to taste (note: sauces already contain salt)
- ½ teaspoon black pepper powder
- 1 tablespoon cornflour mixed with ¼ cup water cornflour slurry
- ½ –1 cup water or vegetable broth for desired gravy thickness
- Spring onion greens finely chopped (for garnish)
Instructions
- Begin by washing the baby corn thoroughly under running water. Trim them into manageable 1 to 1.5-inch pieces, or leave them whole if they are already bite-sized.
- In a large mixing bowl, combine the all-purpose flour, cornflour, ginger-garlic paste, red chili powder, and a pinch of salt. Gradually add water while whisking continuously to create a thick, lump-free batter that will coat the corn without sliding off.
- Drop the prepared baby corn into the batter and gently fold until each piece is evenly coated. Meanwhile, heat enough oil in a deep pan or wok over medium-high heat. Test the oil’s readiness by dropping in a little batter—it should bubble and rise immediately.
- Carefully slide the battered baby corn into the hot oil in small batches to prevent overcrowding. Fry each batch until they turn golden and crispy, flipping occasionally for even browning. Once done, use a slotted spoon to transfer the fried corn to a plate lined with paper towels to drain excess oil. Set aside.
- In a separate pan or wok, heat a tablespoon of oil over medium-high heat. Add the chopped garlic, ginger, and green chilies. Stir-fry for about 30 seconds until the aroma is released and the edges start to turn golden.
- Add the onions (if using) and bell peppers, and sauté them for 2 to 3 minutes until slightly tender but still crisp, preserving their texture and bite.
- Lower the heat slightly and add soy sauce, chili sauce, tomato ketchup, vinegar, sugar, salt, and black pepper. Stir the mixture well, allowing the flavors to combine and deepen over the next 1–2 minutes.
- Pour in the cornflour slurry while stirring constantly. The sauce will begin to thicken as it simmers. Slowly add water or vegetable broth in intervals, continuing to stir until the sauce reaches your desired consistency—whether thick and clingy or lightly sauced.
- Right before serving, add the crispy fried baby corn to the hot, simmering Manchurian sauce. Gently fold to coat each piece with the flavorful mixture without softening the crisp exterior too much. Cook for just 1–2 minutes more to ensure everything is heated through without losing texture.
- Garnish the dish generously with freshly chopped spring onion greens. Serve immediately, either as an appetizer or as a vibrant pairing with fried rice, Hakka noodles, or steamed jasmine rice.
