1 lb Cubed Paneer
3 tbsp Corn Starch
3 tbsp Rice Flour
1 tbsp Sriracha Sauce
1 tbsp Oil
1/2 tsp Salt
1/4 tsp Black Pepper Powder
1/4+cup Water more or less based on the thickness of the batter
1/2 cup Chopped Scallions keep chopped white part separate from chopped green part
1/2 cup Chopped Cilantro keep chopped stem separate from chopped leaves
1 Sliced Fresh Serrano Pepper preferred sliced long way
1 tbsp Grated Ginger
1 tbsp Grated Garlic
1 tbsp Sriracha Sauce
3 tbsp Tomato Ketchup
1 tbsp Rice Vinegar
2 tbsp Soy Sauce
3/4 cup Water
1 1/2 tbsp Corn Starch
1 cup Cubed Onions
1 cup Cubed Green Bell Peppers
3 tbsp Oil
Preheat air fryer or oven on 375°F.
Mix all ingredients except paneer and water in a bowl that is listed under Paneer above.
Use little water at a time to make a thick batter (like cake batter).
Coat each paneer cubes with the batter and place them in the air fryer or baking tray.
Spay some oil on the paneer cubes and air fry them for 7-8 minutes, sharing the tray in the middle. Or bake them for 15-18 minutes shacking the tray in the middle. Or Deep fry them if that is preferred. Keep the prepared paneer aside while we prepare the coating.
Prepare sauce. Heat 3 tbsp of oil in a shallow wide pan. Saute ginger, garlic, sliced serrano, chopped cilantro stems and chopped scallions (only the white part).
After sauteing for 2-3 minutes, add cubed onions and green bell peppers. Saute them on high flame until they are charred.
Once the onions and bell peppers are charred, add ½ cup of water and bring it to quick boil.
While waiting for the boil, quickly mix 1 1/2 tbsp of corn starch, 3 tbsp of tomato ketchup, 2 tbsp of soy sauce, 1 tbsp of rice vinegar, 1 tbsp of sriracha sauce and 1/4 cup of water. Mix it well so there are no lumps in it.
Once the water is boiling in the pan, add ¼ tsp of salt and pepper and slowly add corn starch mix 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!