Step 1

Prep by cubing the paneer into 3/4" x 3/4" pieces. Chop the bell pepper and onion into cubes the same size of the paneer.

Step 2

Add the all purpose flour, corn starch, chili powder, black pepper and salt into a mixing bowl. Give it a quick mix, then add the water until a thick but runny batter forms. Toss the paneer in the batter thoroughly to coat.

Step 3

Heat neutral oil in a pan for shallow frying the paneer. It should be about 1-2 inches high. Carefully transfer the paneer into the oil and fry on each side, or until golden brown and crispy. Remove the paneer from the oil and set them on a plate lined with a paper towel. Set aside.

Step 4

While the paneer fries, mix the soy sauce, ketchup, sriracha, rice wine vinegar, and honey together in a small bowl. Additionally, whisk the corn starch and 1/4 - 1/3 cup of water in a separate bowl and set aside.

Step 5

In a wok or cast iron pan on medium to high heat, pour in the oil. When the oil is hot, add in the ginger garlic paste, green chilis, bell pepper, and red onion. Sauté until the onion is translucent, 2-3 minutes. The vegetables should still be crunchy.

Step 6

Lower the heat to a medium flame. Add the sauce into the cast iron and toss with the vegetables. Then, the corn starch slurry to thicken. Once it's thickened to the desired consistency, add the fried paneer in and toss until well coated. Remove from heat.

Step 7

Serve warm in a platter and garnish with sliced scallions and sesame seeds. Serve with rice, noodles, or as an appetizer.