Dragon Paneer
Crispy golden paneer cubes tossed in a fiery, tangy Indo-Chinese sauce with bell peppers and onions. The sweet-spicy dragon sauce clings to every piece, creating a crave-worthy starter that bursts with bold street-food flavors. Ready in under 30 minutes, it's the perfect party dish.
For 4 servings
- prep · ~2 min
Prepare the batter for the paneer.
1.In a mixing bowl, combine corn flour, all-purpose flour, half the salt, and a pinch of black pepper.2.Gradually add water, whisking continuously until you get a smooth, lump-free batter.3.The batter should be thick enough to coat the back of a spoon. - fry · ~10 min
Coat and deep-fry the paneer cubes.
1.Heat oil for deep frying in a wok over medium-high flame.2.Dip each paneer cube into the batter, ensuring it's evenly coated.3.Carefully slide the coated paneer into the hot oil and fry in small batches.4.Fry for 2-3 minutes, turning occasionally, until golden and crisp.5.Drain on paper towels and set aside.TIPDrop a little batter into the oil — if it rises immediately with bubbles, the oil is ready. - mix · ~1 min
Mix the dragon sauce.
1.In a small bowl, add soy sauce, red chili sauce, tomato ketchup, vinegar, and sugar.2.Whisk well until the sugar dissolves completely and the sauce is unified.TIPTaste the sauce and adjust spice level with more chili sauce if you prefer a bolder kick. - saute · ~4 min
Stir-fry the aromatics and vegetables.
1.Heat 1 tablespoon oil in a clean wok or wide pan over high flame.2.Add chopped garlic, ginger, and slit green chilies. Stir-fry for 30 seconds until fragrant.3.Add onion cubes and bell pepper cubes. Stir-fry for 2-3 minutes, keeping them crunchy.TIPKeep the flame high and toss continuously to get a smoky wok-hei flavor without burning. - saute · ~2 min
Combine fried paneer with the dragon sauce.
1.Pour the prepared dragon sauce into the wok with the vegetables.2.Let the sauce bubble and thicken for 1 minute.3.Add the fried paneer cubes and toss vigorously to coat every piece evenly.TIPToss gently so the crispy coating stays intact but every cube gets a glossy coat of sauce. - garnish · ~1 min
Garnish generously with spring onion greens and sesame seeds.
1.Switch off the flame. Sprinkle chopped spring onion greens over the top.2.Add a final shower of sesame seeds for a nutty crunch. - serve
Serve Dragon Paneer immediately while hot and crispy.
Transfer to a serving plate and enjoy as a standalone snack or a side with fried rice.
TIPDragon Paneer loses crispness as it sits — serve it straight from the wok for maximum crunch.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a thermometer or a tiny batter drop to test oil temperature at 180°C (350°F).
- 2Do not overcrowd the wok when deep-frying paneer; fry in small batches for even crispness.
- 3Drain fried paneer on a wire rack instead of paper towels to keep the coating crisp.
- 4Stir-fry vegetables on the highest flame to retain crunch and develop smoky wok-hei.
- 5Toss the sauce-coated paneer gently to avoid breaking the delicate crust.
- 6For make-ahead, fry paneer in advance and toss with hot sauce just before serving.
Adapt it for your goals.
Low-Oil
Skip deep-frying and pan-fry the coated paneer in a nonstick pan with 2 tablespoons of oil. You'll get a lighter version with less fat, though the crust will be less shatteringly crisp.
VeganVegan
Replace paneer with extra-firm tofu pressed and cut into cubes, and use a vegan soy-based sauce. The tofu mimics paneer's texture and absorbs the dragon sauce beautifully.
Extra VegetableExtra-Vegetable
Add julienned carrots, sliced mushrooms, or baby corn when stir-frying the bell peppers for more color, texture, and nutrients.
MildMild
Reduce or omit the green chilies and use only half the red chili sauce. The dish stays flavorful with ketchup, soy, and vinegar, but won't overwhelm sensitive palates.
Why this is on our healthy list.
Rich in Protein from Paneer
Paneer is a complete source of protein, supporting muscle repair and satiety in this dish.
Low in Carbs (with moderate coating)
The small amount of corn and all-purpose flour used for coating keeps the total carbohydrate content moderate compared to breaded appetizers.
Contains Beneficial Spices
Ginger and garlic are known for their anti-inflammatory properties and may aid digestion.
Frequently asked questions
The batter may have been too thin, or the oil wasn't hot enough (below 170°C). Make sure the batter coats the back of a spoon and test oil temperature before frying.
