Instructions:
- Mix Batter: In a medium bowl, whisk together the flour, cornstarch, chilli powder, and salt. Gradually whisk in the water until a thick, smooth, pancake-batter consistency is achieved.
- Coat Paneer: Gently toss the paneer cubes in the batter until lightly coated on all sides.
- Fry: Heat the oil in your pan until shimmering. Carefully add the paneer in batches, ensuring not to overcrowd the pan.
- Crisp: Fry for 3-4 minutes per batch, turning occasionally, until golden brown and slightly crisp. Remove with a slotted spoon and drain excess oil on paper towels.
- Sauté Aromatics: Drain most of the oil from the wok, leaving about 2 tablespoons. Heat the oil over medium-high heat. Add the minced garlic, ginger, and the white parts of the spring onions. Sauté briskly for about 30 seconds until fragrant.
- Add Vegetables: Toss in the sliced green chillies, onions, and bell peppers. Stir-fry rapidly for 1-2 minutes until the vegetables are slightly tender-crisp.
- Mix Sauces: In a small bowl, whisk together the soy sauce, red chilli sauce, ketchup, rice vinegar, and sugar.
- Combine: Pour the mixed sauce over the vegetables in the wok. Bring to a quick simmer.
- Thicken: Give the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) a quick stir and pour it slowly into the simmering sauce while continuously stirring until the sauce thickens rapidly and turns glossy.
- Final Toss: Immediately add the fried paneer cubes to the wok. Toss everything gently but quickly until every piece of paneer is coated in the sticky sauce. Cook for no more than 60 seconds.
- Garnish and Serve: Remove from heat. Stir in the green tops of the spring onions. Transfer immediately to a serving dish and sprinkle with sesame seeds, if using.