Spicy Sriracha Paneer
Spicy Sriracha Paneer
Ingredients
For the Paneer
- 16 ounces paneer, cut into 1-inch cubes
- 1/2 cup cornflour, as needed for coating
- 4 cups oil, for deep frying
For the Sriracha Sauce
- 1/2 cup ketchup
- 1/4 cup sriracha
- 2 tablespoons chilli paste, or schezwan chutney
- 1 tablespoon vinegar
- 1 tablespoon soy sauce
- 1 tablespoon green chilli sauce
- 2 tablespoons water
For the Stir-Fry
- 1 tablespoon oil
- 1 tablespoon ginger, finely chopped
- 1 tablespoon garlic, finely chopped
- 2 dried red chilli, whole or broken
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon red chilli flakes, or to taste
For Garnish
- 2 tablespoons spring onions, chopped
- 1 tablespoon sesame seeds, toasted
Instructions
- 1
Place the paneer cubes in a bowl. Sprinkle cornflour over the paneer, tossing gently to ensure each cube is evenly coated. Set aside.
⏱️ 5 min
- 2
In a separate medium bowl, combine the ketchup, sriracha, chilli paste (or schezwan chutney), vinegar, soy sauce, and green chilli sauce. Add the water and whisk well until the sauce is smooth and thoroughly combined.
⏱️ 5 min
- 3
Heat 4 cups of oil in a deep pan or wok over medium-high heat until it reaches about 350°F (175°C). Carefully add the coated paneer cubes in batches, ensuring not to overcrowd the pan. Deep fry for 3-5 minutes per batch, or until golden brown and crispy. Remove the paneer with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Repeat with remaining paneer.
⏱️ 10 min•🌡️ 350
- 4
Discard the deep-frying oil (or save for another use) and wipe the wok clean. Heat 1 tablespoon of fresh oil in the wok over high heat. Add the chopped ginger, chopped garlic, and dried red chilli. Sauté for 30-60 seconds, stirring constantly, until fragrant.
⏱️ 2 min
- 5
Pour the prepared sriracha sauce mixture into the wok with the aromatics. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens. Season with salt and red chilli flakes to taste.
⏱️ 3 min
- 6
Add the crispy fried paneer cubes to the wok. Toss gently to ensure all the paneer is evenly coated with the spicy sauce.
⏱️ 2 min
- 7
Transfer the spicy sriracha paneer to a serving dish. Garnish generously with chopped spring onions and toasted sesame seeds before serving immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sriracha Paneer
For the Paneer
- 16 ounces paneer, cut into 1-inch cubes
- 1/2 cup cornflour, as needed for coating
- 4 cups oil, for deep frying
For the Sriracha Sauce
- 1/2 cup ketchup
- 1/4 cup sriracha
- 2 tablespoons chilli paste, or schezwan chutney
- 1 tablespoon vinegar
- 1 tablespoon soy sauce
- 1 tablespoon green chilli sauce
- 2 tablespoons water
For the Stir-Fry
- 1 tablespoon oil
- 1 tablespoon ginger, finely chopped
- 1 tablespoon garlic, finely chopped
- 2 dried red chilli, whole or broken
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon red chilli flakes, or to taste
For Garnish
- 2 tablespoons spring onions, chopped
- 1 tablespoon sesame seeds, toasted
Instructions
- 1
Place the paneer cubes in a bowl. Sprinkle cornflour over the paneer, tossing gently to ensure each cube is evenly coated. Set aside.
⏱️ 5 min - 2
In a separate medium bowl, combine the ketchup, sriracha, chilli paste (or schezwan chutney), vinegar, soy sauce, and green chilli sauce. Add the water and whisk well until the sauce is smooth and thoroughly combined.
⏱️ 5 min - 3
Heat 4 cups of oil in a deep pan or wok over medium-high heat until it reaches about 350°F (175°C). Carefully add the coated paneer cubes in batches, ensuring not to overcrowd the pan. Deep fry for 3-5 minutes per batch, or until golden brown and crispy. Remove the paneer with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Repeat with remaining paneer.
⏱️ 10 min•🌡️ 350 - 4
Discard the deep-frying oil (or save for another use) and wipe the wok clean. Heat 1 tablespoon of fresh oil in the wok over high heat. Add the chopped ginger, chopped garlic, and dried red chilli. Sauté for 30-60 seconds, stirring constantly, until fragrant.
⏱️ 2 min - 5
Pour the prepared sriracha sauce mixture into the wok with the aromatics. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens. Season with salt and red chilli flakes to taste.
⏱️ 3 min - 6
Add the crispy fried paneer cubes to the wok. Toss gently to ensure all the paneer is evenly coated with the spicy sauce.
⏱️ 2 min - 7
Transfer the spicy sriracha paneer to a serving dish. Garnish generously with chopped spring onions and toasted sesame seeds before serving immediately.
⏱️ 3 min