Hakka Chilli Paneer Recipe

Prepare paneer

Cut the paneer into 1-inch cubes. If using store-bought paneer that is very firm, soak cubes in hot water for 5 minutes then drain to slightly soften (optional). Pat dry with paper towels to remove excess moisture.

Make batter

In a bowl, whisk together cornstarch (4 tbsp), all-purpose flour (2 tbsp), garlic paste (1 tsp), ginger paste (1 tsp), black pepper (1 tsp), salt (1 tsp) and about 4 tbsp water to form a thick batter that coats the back of a spoon. Batter should be thick — adjust with a little more cornstarch or water as needed.

Coat and shallow-fry paneer

Heat about 4 tbsp oil in a nonstick skillet over medium-high heat. Dip each paneer cube into the batter, letting excess drip off, then place in the hot oil in a single layer. Shallow-fry for 2–3 minutes per side until golden and slightly crisp. Work in batches to avoid crowding. Transfer fried paneer to a paper towel-lined plate.

Prepare sauce

In a small bowl combine soy sauce (2 tbsp), dark soy sauce (1 tsp), chili sauce (1.5 tbsp), tomato ketchup (1 tbsp), rice vinegar (1 tsp), sugar (1/2 tsp), salt (1/2 tsp) and freshly ground black pepper (1/2 tsp). In another small cup stir cornstarch (1 tsp) into 3 tbsp water until smooth to make a slurry. Set both aside.

Sauté aromatics and vegetables

Wipe the skillet used for frying or take a clean wok. Heat 2 tbsp vegetable oil over high heat until shimmering. Add finely chopped garlic (4 cloves) and chopped ginger (1 tsp). Stir-fry for 20–30 seconds until fragrant (do not burn). Add slit green chilies (2) and the white parts of spring onions (3 stalks, sliced) and stir for 20 seconds. Add onion (1 medium, 1" squares) and bell pepper (1 large, 1" cubes). Stir-fry on high for 1.5–2 minutes — vegetables should be tender-crisp to retain crunch.

Combine sauce and thicken

Give the prepared sauce a quick stir and pour it into the wok with the vegetables. Stir immediately to coat. Pour in the cornstarch slurry and keep stirring; the sauce will come together and thicken within 30–45 seconds. If it becomes too thick, add up to 1–2 tbsp water to reach a glossy, slightly sticky consistency.

Finish with paneer

Add the fried paneer cubes to the wok and toss gently to coat every piece with the sauce without breaking them. Drizzle toasted sesame oil (1/2 tsp) over and toss once. Taste and adjust seasoning with a pinch more salt or chili sauce if needed.

Garnish and serve

Remove from heat. Scatter sliced green tops of spring onions (3 stalks) and toasted sesame seeds (1 tsp, optional) over the Hakka chilli paneer. Serve immediately while hot and saucy with fried rice, noodles, or as an appetizer with toothpicks.