Instructions:
- Prepare the Paneer Coating: In a medium bowl, whisk together cornstarch, flour, salt, and pepper. Add just enough water, one teaspoon at a time, to create a thick, pancake-like batter that clings nicely to the paneer.
- Coat and Fry the Paneer: Toss the paneer cubes gently in the batter until evenly coated. Heat the oil in the wok to 350°F (175°C). Fry the paneer in batches until golden brown and crisp (about 3–4 minutes per batch). Remove promptly and drain on a wire rack set over paper towels. Set aside.
- Prepare the Sauce Mix: In a small bowl, whisk together the Soy Sauce, Red Chilli Sauce, Tomato Ketchup, Rice Vinegar, Sugar, and the 1/2 cup of water or stock. Set the final cornstarch slurry aside separately.
- Sauté the Aromatics: Drain most of the frying oil, leaving about 2 tablespoons in the wok. Heat the oil over high heat until shimmering. Add the minced ginger, garlic, and green chillies. Stir-fry rapidly for 30 seconds until fragrant.
- Stir-Fry the Vegetables: Add the large-cut onions and bell peppers. Toss constantly for 1–2 minutes until they are slightly softened but still crunchy (al dente). Add the spring onion whites.
- Build the Glaze: Pour the prepared Sauce Mix into the wok. Bring to a rapid simmer.
- Thicken the Sauce: Whisk the reserved cornstarch slurry one last time and pour it into the bubbling sauce while stirring continuously. The sauce should thicken immediately to a glossy consistency. Cook for 30 seconds.
- Combine and Finish: Gently fold the crispy fried paneer into the sauce. Toss quickly just until the paneer is coated in the glaze—be careful not to over-stir, which can break the crispiness.
- Serve: Remove from heat. Drizzle with sesame oil (if using) and garnish generously with sliced spring onion greens. Serve immediately.