Crispy Corn

Instructions

1. 1

   If using fresh corn, boil it for 3-4 minutes. If using frozen, thaw and boil for 2 minutes until just tender. Drain the corn completely in a colander. Pat dry with a kitchen towel to remove all excess moisture. This is crucial for a crispy coating.

2. 2

   In a large mixing bowl, combine the corn flour, rice flour, all-purpose flour, 1/2 tsp salt, and black pepper powder. Add the dry, boiled corn kernels to the flour mixture. Toss well until each kernel is evenly coated. If the mixture is too dry, sprinkle 1-2 teaspoons of water to help the flour stick, but do not make a wet batter.

3. 3

   Heat oil for deep frying in a kadai or deep pan over medium-high heat. Once the oil is hot, carefully add the coated corn in small batches. Do not overcrowd the pan. Fry for 4-5 minutes, stirring occasionally, until the corn is golden brown and crispy. Be cautious as kernels can sometimes pop in hot oil. Remove the fried corn with a slotted spoon and drain on a plate lined with paper towels.

4. 4

   Heat 1 tbsp of oil in a separate wok or large pan over high heat. Add the chopped ginger, garlic, and green chili. Sauté for 30 seconds until fragrant. Add the diced onion and bell peppers. Stir-fry for 1-2 minutes until they are slightly tender but still have a crunch.

5. 5

   Lower the heat to medium. Add the soy sauce, red chili sauce, vinegar, 1/4 tsp salt, and sugar to the wok. Mix everything well. Immediately add the fried corn kernels to the sauce. Toss quickly for about 30-60 seconds to coat the corn evenly without making it soggy. Garnish with chopped spring onion greens and serve immediately while it's hot and crispy.