If using store-bought paneer that is very moist, press it between paper towels with a weight for 15–30 minutes to remove excess moisture. Cut into 1-inch cubes and pat dry.

In a medium bowl, combine cornstarch, all-purpose flour, 2 tsp of the kosher salt and 1/2 tsp black pepper. Toss the paneer cubes gently in the dry mix so each piece is lightly coated. Shake off excess.

Heat about 1 cup neutral oil in a heavy skillet or saucepan over medium-high heat to 350°F (if using a thermometer) or until a small bit of batter sizzles immediately. Fry the paneer in batches to avoid crowding, 2–3 minutes per side, until golden and slightly crisp. Remove with a slotted spoon to a paper-towel lined tray. Sprinkle immediately with remaining 1 tsp kosher salt. Reserve fried paneer; keep warm.

Sauce & Aromatics

In a small bowl combine tamari, rice vinegar, hoisin, chili-garlic sauce, brown sugar and 3 tbs water. Stir to dissolve sugar and set aside.

Wipe out the frying pan leaving about 1–2 teaspoons oil (or use a clean large nonstick/skillet). Add 1 tablespoon neutral oil and heat over medium-high until shimmering.

Add minced garlic and minced ginger and stir-fry 20–30 seconds until fragrant but not browned.

Add sliced chilies and sliced red bell pepper. Stir-fry 1–2 minutes until peppers are bright and just beginning to soften but still have some crunch.

Pour the prepared sauce into the pan and bring to a simmer. Taste and adjust — add more tamari for saltiness, more chili-garlic for heat, or 1–2 tsp sugar if you want sweeter.

Mix the cornstarch slurry (1 tbs cornstarch + 1 tbs cold water) until smooth. Slowly drizzle the slurry into the simmering sauce while stirring; the sauce will thicken in 30–45 seconds to a glossy, clingy consistency. If it becomes too thick, add 1–2 tbs water to loosen.

Finish & Serve

Return the fried paneer to the pan and toss gently to coat every piece evenly with the sauce. Cook together 1–2 minutes so the paneer heats through and absorbs some sauce. Do not over-stir to avoid breaking the paneer cubes.

Remove from heat. Stir in toasted sesame oil (if using) for aroma. Sprinkle toasted sesame seeds and sliced scallions over the chili paneer. Finish with a light grind of black pepper.

Transfer to a serving platter. Serve immediately with lime wedges on the side, or with steamed rice or as a snack/shareable with toothpicks.