Crispy Corn Kernels

Instructions

1. 1

   Boil and prepare the corn: In a pot, bring 4 cups of water to a boil. Add 0.5 tsp salt and the sweet corn kernels. Cook for 3-4 minutes until the corn is just tender. Do not overcook. Drain the corn completely using a colander. Shake well to remove all excess water. It's very important the corn is dry.

2. 2

   Coat the corn kernels: In a large mixing bowl, combine the corn flour, rice flour, all-purpose flour, 0.5 tsp black pepper, and 0.25 tsp salt. Mix well. Add the dry, boiled corn to the flour mixture. Toss gently until every kernel is evenly coated. If the coating seems too dry, sprinkle 1-2 tablespoons of water and toss again until the flour mixture sticks to the corn.

3. 3

   Deep fry the corn: Heat 2 cups of oil in a deep pan or kadai over medium-high heat. The oil is ready when a coated kernel sizzles and floats to the top. Carefully add the coated corn to the hot oil in 2-3 batches. Do not overcrowd the pan. Fry for 4-5 minutes, stirring occasionally, until the corn is golden brown and crispy. Remove with a slotted spoon and drain on paper towels to absorb excess oil.

4. 4

   Make the stir-fry sauce: Heat 1 tbsp of oil in a wok or large pan over high heat. Add the minced garlic, ginger, and green chili. Sauté for 30 seconds until fragrant. Add the diced onion and capsicum. Stir-fry for 1-2 minutes until they are slightly tender but still have a crunch. Add the red chili sauce, soy sauce, vinegar, sugar, and the remaining 0.25 tsp salt. Mix everything well.

5. 5

   Toss and serve: Add the crispy fried corn kernels to the wok with the sauce. Toss everything quickly for about 30 seconds to coat the corn evenly without making it soggy. Turn off the heat, garnish with chopped spring onion greens, and serve immediately while hot and crispy.