Instructions:
- Cube paneer. In a bowl, whisk together cornflour, flour, salt, and pepper. Slowly whisk in water until you achieve a thick, coating batter. Gently toss paneer cubes in the batter until evenly coated.
- Heat oil in a deep pot to 350°F (175°C). Carefully drop paneer cubes into the hot oil in batches, frying until light golden brown and crispy (about 3-4 minutes). Remove with a slotted spoon and drain immediately on a wire rack.
- In a small bowl, whisk together all Sauce ingredients (Soy Sauce, Chilli Sauce, Ketchup, Vinegar, Sugar, Water/Stock). Set the cornflour slurry aside.
- Heat 2 Tbsp oil in a wok over high heat. Add minced garlic, ginger, and the white parts of the spring onions. Stir-fry rapidly for 30 seconds until fragrant.
- Add the onion squares and bell peppers. Toss continuously for 1-2 minutes until they are tender-crisp. Add the sliced green chillies.
- Pour the pre-mixed sauce into the wok and bring to a rapid simmer.
- Whisk the cornflour slurry again and pour it slowly into the simmering sauce while stirring constantly until the sauce thickens into a glossy glaze.
- Immediately add the crispy fried paneer cubes to the wok. Toss everything quickly (30 seconds maximum) until the paneer is coated in the sticky glaze. Garnish generously with the reserved green spring onion tops and serve immediately.