Instructions:
- For the coating, combine the flour, cornstarch, white pepper, and salt in a bowl. Gradually whisk in water to form a thin, smooth batter, slightly thinner than pancake batter.
- Toss the dry paneer cubes lightly in the dry coating mix first to absorb surface moisture, then dip them completely into the wet batter.
- Heat the frying oil in a wok to 350°F (175°C). Fry the battered paneer in batches until evenly golden brown and crisp (about 3-4 minutes). Remove and drain thoroughly on paper towels.
- Drain most of the frying oil from the wok, leaving about 2 tablespoons. Heat over high heat.
- Add the minced garlic, ginger, and sliced green chillies. Stir-fry rapidly for 30 seconds until fragrant.
- Toss in the onion chunks and bell peppers. Stir-fry quickly for 1–2 minutes to keep them crisp.
- In a small bowl, whisk together the soy sauce, red chilli sauce, ketchup, vinegar, sugar, and 1/2 cup of water/stock.
- Pour the mixed seasoning liquid into the wok and bring to a rapid simmer.
- Whisk the cornstarch slurry one last time and pour it slowly into the simmering sauce while stirring constantly until the sauce thickens and achieves a glossy consistency.
- Gently fold in the pre-fried paneer cubes, ensuring every piece is coated in the sticky sauce. Cook for just 1 minute to heat through.
- Remove from heat. Stir in the sesame oil and most of the chopped spring onions.
- Serve immediately plated and garnished with the remaining spring onions, ideally alongside rice or naan.