Kung Pao Paneer

Name: Kung Pao Paneer
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 300 g paneer (cut into 1-inch cubes); 4 tbsp cornflour (for coating paneer); 1 cup oil for frying (for deep frying paneer); 0.25 cup peanuts (raw, shelled); 1 pcs bell pepper (medium, diced into 1-inch pieces); 1 pcs onion (medium, diced into layers); 6 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 6 pcs dried red chili (whole, deseeded and halved); 2 pcs spring onion (whites chopped, greens sliced for garnish); 1.5 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp red chili paste (Sichuan or Indo-Chinese style); 1 tsp sugar; 0.25 cup water (to adjust sauce consistency); 1 pinch salt; 1 pinch black pepper

RATING

4.5/5(98)

TASTE SCORE

9/10

Crispy golden paneer cubes tossed in a fiery, tangy, and slightly sweet Kung Pao sauce with crunchy peanuts and bell peppers. This Indo-Chinese twist on the Sichuan classic delivers bold flavors and contrasting textures in under 30 minutes.

PREP

15m

COOK

15m

SERVES

1 KATORI

424 cal

SERVINGS

METHOD · 6 STEPS

prep
Coat the paneer cubes.
1.Pat the paneer cubes dry with a kitchen towel.
2.Toss the cubes with cornflour in a bowl until evenly coated.
3.Shake off excess flour and set aside on a plate.
fry
Fry the paneer until golden.
1.Heat the cup of oil in a wok over medium-high heat.
2.Carefully slide the coated paneer cubes into the hot oil.
3.Fry for 2-3 minutes, turning gently until light golden and crisp.
4.Remove with a slotted spoon and drain on paper towels.
TIPDon't overcrowd the wok; fry in batches if needed to keep the paneer from getting soggy.
fry
Roast the peanuts.
In the same wok, discard the excess frying oil, leaving about 1 teaspoon. Briefly fry the raw peanuts over medium heat until they turn a shade darker and smell nutty. Transfer to a bowl.
saute
Stir-fry the aromatics and vegetables.
1.Add 1 tablespoon of fresh oil to the wok and heat until shimmering.
2.Add dried red chilies and sauté for 30 seconds until fragrant.
3.Add chopped garlic, ginger, and spring onion whites; stir-fry for 1 minute.
4.Add diced onion and bell pepper; stir-fry on high heat for 2 minutes until slightly charred but still crunchy.
mix
Toss everything with the Kung Pao sauce.
1.Lower the heat to medium.
2.Pour in the soy sauce, rice vinegar, red chili paste, and sugar.
3.Add the water and stir well to combine.
4.Let the sauce bubble and thicken for 1 minute.
5.Toss in the fried paneer and roasted peanuts; stir-fry for 1 minute until everything is coated and heated through.
6.Season with a pinch of salt and black pepper; taste and adjust.
TIPKeep the heat high when adding the paneer to avoid it turning rubbery.
garnish
Garnish with spring onion greens and serve hot.
Transfer to a serving plate, scatter the sliced spring onion greens on top, and serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat paneer dry before coating to ensure the cornflour sticks and creates a crisp crust.
2
Don't skip roasting the peanuts — it deepens their flavor and adds crunch.
3
Stir-fry the vegetables on high heat to keep them crunchy and slightly charred.
4
Add the fried paneer at the very end to prevent it from turning rubbery in the sauce.
5
Use Sichuan-style chili paste for an authentic numbing-spicy kick.
6
Make ahead: fry the paneer and roast peanuts separately, then reheat in the sauce just before serving.

RECIPE VARIATIONS