How to make Crispy Chinese Corn Dhaba Style – Crispy Chinese Corn has been a real crowd pleaser and its no wonder its popularity is growing so rapidly.

This is a very simple and Tasty Indo-Chinese recipe. Excellent as a starter made Dhaba Style! 🙂

5 from 1 vote

Crispy Chinese Corn Recipe – Dhaba Style !!

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Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 5

Ingredients

Corn Coating

• Boiled Corn Kernels - 2.5 Cups
• Salt - 2 Tsp
• Black Pepper Powder - 1/4 Tsp
• Corn Flour / Makki ka aata - 2 Tbsp
• Maida / White Flour - 2 Tbsp
• Oil to Fry

Masala

• Oil - 2 Tbsp
• Ginger - 1Tbsp Finely Chopped
• Garlic - 2 Tbsp Finely chopped
• Spring/Green Onion White Bulbs - 1/4 Cup
• Green Chillies - 4 Sliced Diagonally
• Capsicum / Green Pepper - 3/4 Cup
• Salt - 1/4 Tsp
• Black Pepper Powder - 1/2 Tsp
• Vinegar - 2 Tsp
• Soy Sauce - 2 Tsp
• Red Chilli Sauce - 1 Tbsp
• Tomato Sauce - 1/2 Tbsp
• Spring Onion Greens - To Garnish

Instructions

Corn

1. Take boiled corn in a mixing bowl and add salt , Black pepper Powder, Corn Flour , White flour.
2. Mix well till the Corn Kernels are coated properly.
3. In a Wok/Kadai on med high heat take oil to Deep fry.
4. Heat oil to 360 F.
5. Add the coated kernels gently to make sure you do not splatter the oil.
6. Cover the wok with a plate while leaving some open space to let the steam escape.

Stir in between using the lid as guard against hot oil.

1. Cook till the Corn Kernels are golden.
2. Remove them from oil on a absorbent paper.

Cooking Masala

1. In a deep pan on medium high heat take Oil
2. Add ginger and garlic. Cook till the raw smell of garlic disappears.
3. Now add the chopped white bulbs of Spring/Green Onion. Also add green chillies.
4. Cook for about a minute then add Capsicum.
5. Cook for 3-4 minutes. Now add Salt, Black Pepper powder, Vinegar, Soy sauce, Red Chilli sauce and Tomato Ketchup.
6. Mix all ingredients well and cook for another 2-3 minutes.
7. Now add the Fried corn Kernels. and mix everything well.
8. Cook for 2-4 minutes and Garnish with Greens from Green/Spring Onion.
9. Serve Hot