Cut the Baby corn into halves or bite-sized pieces. Blanch the baby corn in hot water for 5 mins.
To make the batter for frying, mix the ingredients list under for frying and gradually add water until you get a nice semi-thin(not too runny) batter.
Add the blanched baby corn to the prepared batter and coated them evenly.
Then, deep fry the florets in hot oil until you get golden brown and crisp.
Heat the wok on high heat. Once hot, add the oil, grated garlic, ginger, green chilies and white part of spring onions, sauté for a minute.
Then add the chopped onion and bell pepper. Stir well on high heat for around 2 minutes.
Then add the soy sauce, ketchup, vinegar, chilli sauce, sugar, salt and pepper powder.
Make a corn flour slurry by mixing 1 tbsp of corn flour with 1/4 cup water. Add it to the manchurian sauce.
Simmer the sauce for a minute to get it thick and transfer the fried baby corn into the sauce.
Toss well until all the florets are well coated with the sauce.
Garnish with green onions, coriander leaves and serve Baby corn Manchurian with noodles or fried rice or enjoy as it is!