Instructions:
- Prepare the Paneer Coating: In a bowl, whisk together cornstarch, flour, salt, and pepper. Gradually add water, mixing until a thin, smooth batter (consistency of thin pancake batter) is formed. Toss the paneer cubes thoroughly in the batter until evenly coated.
- Fry the Paneer: Heat the oil in your frying pan until shimmering (around 350°F/175°C). Gently add the battered paneer in batches (do not overcrowd the pan). Fry until golden brown and crisp, about 3-4 minutes per batch. Remove with a slotted spoon and drain excess oil on paper towels.
- Prepare the Sauce Base: Drain almost all the oil from the wok, leaving about 1 tablespoon. Heat the remaining oil over medium-high heat.
- Aromatics & Vegetables: Add minced garlic, ginger, and sliced green chillies. Stir-fry rapidly for 30 seconds until fragrant. Add the onion and bell pepper squares. Stir-fry for 2 minutes until the vegetables are slightly tender but still have a good crunch.
- Build the Sauce: Pour in the soy sauce, red chilli sauce, ketchup, vinegar, and sugar. Stir well to combine with the vegetables.
- Thicken and Finish: Pour in the water/stock. Bring the mixture to a gentle simmer. Whisk the cornstarch slurry one last time and pour it slowly into the simmering sauce, stirring constantly until the sauce thickens to a glossy coating consistency.
- Combine: Add the fried paneer cubes back into the wok. Toss quickly and gently to ensure every piece is coated in the sauce. This should take less than a minute.
- Garnish and Serve: Remove from heat immediately. Stir in the sesame oil and most of the sliced spring onions. Serve hot!