Chilli Crispy Corn

Directions

1. 1

   Heat the oil in a skillet on medium. Empty a canned sweetcorn draining excess water then add cornstarch and salt. Make sure each kernel is completely coated and fry in batches for 2-3 minutes whilst stirring. The sweetcorn will stick together so ensure to separate with a spoon whilst frying

2. 2

   Remove and drain excess oil on to a paper towel

3. 3

   In a bowl add soy sauce, ketchup, chilli sauce, Sriracha, Maggi chilli sauce, pepper, brown sugar, garlic and cornflour slurry to thicken the sauce

4. 4

   Heat up oil in a wok, add in Garlic Paste, Ginger Paste, peppers and onions sautéing for 3 minutes. Add in the marinade mixing well along with crispy corn. Ensure this is well combined, garnish with chopped coriander