The Yankee Chef: Baby corn stars in spicy entree


Once you try baby corn, you will be hooked on its tenderness and simplicity in cooking. Although not as sweet as larger ears of corn, I add some heat and great flavor to compensate. If you want something a little more fiery, add some minced chili peppers while cooking the onions.


1 quart canola oil, for frying, divided

2 tablespoons cornstarch

2 tablespoons cornmeal

2 tablespoons flour

1 teaspoon cayenne pepper

1/2 teaspoon each salt, black pepper and garlic powder

1(15-ounce)can baby corn, cut in half lengthwise

6 ounces chicken breast, cut into 1/2-inch pieces

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3 green onions, cut into 1-inch segments

1/4 cup chili sauce

2 tablespoons soy sauce

1 tablespoon apple cider vinegar

1 tablespoon brown sugar

1 small can red chilies in adobo sauce


Heat quart of oil, minus 3 tablespoons, in a heavy saucepan to 350-degress F or heat oil in a deep fryer according to manufacturer's instructions. In a large bowl, blend cornstarch, cornmeal, flour, cayenne pepper, salt, black pepper and garlic powder. Toss in the corn and coat each evenly. Carefully drop into hot oil and deep fry about 3-4 minutes, or until lighlty browned. Remove to drain and set aside.

In a large skillet, heat 3 tablespoons canola oil over medium high heat until hot. Add the chicken pieces and cook thoroughly. Add onion and continue cooking until onion has softened, about 3 additional minutes. In a separate bowl, whisk together chili sauce, soy, vinegar and brown sugar. Add chili sauce mixture to corn and chicken and bring to a boil, stirring well. Add chilies in adobo sauce, stir to combine and remove from heat. Divide onto 2 serving plates and serve immediately.

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