📝 About This Recipe
A quintessential star of the Indo-Chinese 'Desi-Chinese' menu, this dish transforms humble sweet corn into addictive, golden nuggets of joy. Each kernel is double-coated for maximum crunch, then tossed in a high-heat wok with pungent aromatics, fiery green chilies, and a signature salt-and-pepper seasoning. It is the ultimate party appetizer that perfectly balances the sweetness of corn with a savory, spicy, and peppery punch.
🥗 Ingredients
The Corn Base
- 2.5 cups Sweet Corn Kernels (fresh or frozen (thawed), drained well)
- 4 cups Water (for parboiling)
- 1 teaspoon Salt (for the boiling water)
The Crispy Coating
- 1/2 cup Cornstarch (Cornflour) (divided use)
- 2 tablespoons Rice Flour (for extra crunch)
- 1 tablespoon All-Purpose Flour (helps the coating stick)
- 1/2 teaspoon Black Pepper (freshly ground)
- 2 cups Oil (for deep frying)
The Wok Toss & Seasoning
- 1 tablespoon Garlic (very finely minced)
- 1 teaspoon Ginger (finely minced)
- 2-3 pieces Green Chilies (finely chopped)
- 2 tablespoons Spring Onion Whites (chopped)
- 1/4 cup Capsicum (Green Bell Pepper) (finely diced)
- 1/2 teaspoon White Pepper Powder (essential for authentic flavor)
- 1/2 teaspoon Kashmiri Red Chili Powder (for a hint of color and warmth)
- 1/2 teaspoon Soy Sauce (optional, for depth)
For Garnish
- 2 tablespoons Spring Onion Greens (finely chopped)
- 1 tablespoon Fresh Cilantro (chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Bring 4 cups of water to a rolling boil in a large pot. Add 1 teaspoon of salt and the corn kernels. Boil for 3-4 minutes until the kernels look plump and slightly translucent.
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2
Drain the corn thoroughly in a colander. It is crucial that the corn is moist but not dripping wet when you start the coating process.
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3
Transfer the warm corn to a large mixing bowl. Sprinkle half of the cornstarch, the rice flour, all-purpose flour, black pepper, and a pinch of salt over the kernels.
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4
Toss well with a spoon until every kernel is coated. Let it sit for 2 minutes; the moisture from the corn will turn the flour into a sticky paste.
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5
Add the remaining cornstarch and toss again. This 'double dusting' creates the thick, craggy exterior that makes the corn exceptionally crispy.
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6
Sieve the coated corn using a large mesh strainer to remove any excess loose flour. This prevents the frying oil from becoming cloudy and burnt.
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7
Heat oil in a deep pan or wok to medium-high (about 350°F/175°C). Test by dropping one kernel; it should sizzle and rise immediately.
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8
Carefully lower the corn into the oil in batches. Cover the pan with a lid or a mesh splatter screen immediately, as corn kernels can occasionally pop and splatter oil.
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9
Fry for 3-5 minutes, stirring occasionally after the initial minute, until the corn is golden brown and sounds 'clink-y' when moved with a slotted spoon.
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10
Remove the corn and drain on paper towels. Repeat with the remaining batches.
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11
In a separate clean wok or frying pan, heat 1 tablespoon of oil over high heat until shimmering.
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12
Add the minced garlic, ginger, green chilies, and spring onion whites. Sauté for 30 seconds until fragrant but not browned.
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13
Add the finely diced capsicum and toss for 1 minute on high heat to maintain its crunch.
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14
Lower the heat slightly and add the fried corn back into the wok. Sprinkle with white pepper, red chili powder, and an extra pinch of salt if needed.
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15
Toss rapidly for 30 seconds to coat the corn in the aromatics. Turn off the heat, drizzle with lemon juice, and garnish with spring onion greens and cilantro. Serve immediately.
💡 Chef's Tips
Ensure the corn is sieved well before frying to avoid a floury mess in your oil. Always keep a lid or splatter guard handy when frying corn, as trapped moisture can cause kernels to burst. For the best texture, use a mix of cornstarch and rice flour; the rice flour provides a long-lasting crunch that cornstarch alone cannot. Do not over-toss the corn in the final wok stage; the goal is to coat it with aromatics without letting the steam soften the crispy crust. If using frozen corn, ensure it is fully thawed and patted dry before the parboiling step.
🍽️ Serving Suggestions
Serve piping hot as a standalone appetizer with a side of spicy Schezwan chutney. Pairs beautifully with a chilled lager or a refreshing lemon-mint virgin mojito. Serve as part of a larger Indo-Chinese feast alongside Veg Hakka Noodles or Gobi Manchurian. For a street-style experience, serve in small paper cones with an extra wedge of lime on the side.