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chili paneer
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Chili Paneer

Air fried paneer coated with chili ginger garlic sauce and mixed with charred onions and bell peppers
Prep Time20 minutes
Cook Time10 minutes
Course: Appetizer
Cuisine: Chinese
Servings: 2

Ingredients

Fried Panner

  • 8 oz Cubed Paneer
  • 2 tbsp Corn Starch
  • ¼ cup All Purpose Flour
  • 1½ tsp Red Chili Sauce ching's red chili sauce is preferred
  • 1 tbsp Oil
  • ¼ tsp Salt
  • ¼ tsp Black Pepper Powder
  • 1 tsp Minced Garlic
  • 1 tsp Grated Ginger
  • 4 tbsp Water more or less based on the thickness of the batter
  • Oil to deep fry

Paneer Coating

  • 2 tbsp Oil
  • 2 tbsp Chopped White part of Scallions keep chopped white part separate from chopped green part
  • 1 tbsp Chopped Cilantro Stems keep chopped stem separate from chopped leaves
  • ½ Sliced Fresh Serrano Pepper preferred sliced long way
  • 1½ tsp Grated Ginger
  • 2 tsp Grated Garlic
  • 1 cup Cubed Red Onions
  • 1 cup Cubed Green Bell Peppers
  • 1 tbsp Dark Soy Sauce ching's dark soy sauce is preferred
  • 1 tbsp Red Chili Sauce ching's red chili sauce is preferred
  • 1 tbsp Tomato Ketchup
  • ¾ tbsp Rice Vinegar
  • 1 tbsp Corn Starch
  • 2 tbsp Water
  • ¼ tsp Salt
  • ¼ tsp Black Pepper Powder
  • 2 tbsp Chopped Green part of Scallions
  • 2 tbsp Chopped Cilantro

Instructions

Prepare Paneer

  • Mix all ingredients to make a thick batter except paneer in a bowl that is listed under "Fried Paneer" above.
  • Coat each paneer cubes with the batter and deep fry them till golden and crispy. Let them sit on a paper towel.

Prepare chili coating

  • Heat 2 tbsp of oil in a wok or your preferred pan.
  • Saute ginger, garlic, sliced serrano, chopped cilantro stems and chopped white part of scallions till raw smell of garlic is gone.
  • Add cubed onions and green bell peppers. Saute them on high flame until they are charred but still holds their crunch. This step should not take too long.
  • Once the onions and bell peppers are charred, add dark soy sauce, red chili sauce, vinegar, ketchup, salt and pepper. Mix well.
  • Quickly mix 1 tbsp of corn starch with 2 tbsp of water. Mix it well so there are no lumps in it.
  • Slowly add corn starch slurry over cooked onions/pepper in a wok while stirring continuously.
  • Keep cooking it until the chili coating gets thick and changes color to little dark brown.
  • Add prepared paneer to the pan and coat all the paneer cubes evenly and carefully.
  • Garnish chili paneer with chopped cilantro and scallions (the green part). Mix well and adjust salt pepper if needed.
  • Serve it hot, warm or room temperature as an appetizer!