Gochujang Paneer "Popcorn"

• Nutrition Info (Per Serving - 1 Cup):

  Calories: 340 kcal, Protein: 14g, Carbs: 28g, Fats: 18g, Sugar: 8g

• History/Origin:

  This recipe represents the "Indo-Korean" wave taking over 2025, replacing the older Indo-Chinese trends. It borrows the double-fry technique from Korean Fried Chicken to ensure the Paneer stays crispy even after being coated in sauce. Gochujang is a fermented Korean chili paste that adds a deep, savory umami flavor that pairs perfectly with Indian paneer.

  
  

• 

  Ingredient List:

  • The Popcorn: 250g Paneer (cut into very small 1cm cubes), ½ cup Corn Starch, ¼ cup All-Purpose Flour (Maida), Salt, Black Pepper, Oil for frying.

  • The Sticky Sauce: 2 tbsp Gochujang Paste, 1 tbsp Soy Sauce, 1 tbsp Honey (or Maple Syrup), 1 tsp Rice Vinegar, 1 tbsp Minced Garlic, 1 tsp Grated Ginger, 2 tbsp Water.

  • Garnish: Toasted White Sesame Seeds, Chopped Scallions (Spring Onions).

  Detailed Method (Stovetop):

  1. Coat: Toss paneer cubes in salt and pepper. In a bowl, mix corn starch and flour. Coat the paneer thoroughly in this dry mix (spray a little water to help it stick).

  2. First Fry (Cook): Deep fry in medium-hot oil for 2-3 minutes until light gold. Remove and drain. Cool for 5 minutes.

  3. Second Fry (Crisp): Heat oil to high. Flash fry the paneer again for 1 minute until ultra-crispy and golden brown. This is the secret step.

  4. Sauce: In a wok, heat 1 tsp oil. Sauté garlic and ginger. Add Gochujang, soy sauce, honey, vinegar, and water. Simmer until it bubbles and thickens into a glaze.

  5. Toss: Turn off heat. Immediately toss the fried paneer in the sauce.

  6. Serve: Sprinkle sesame seeds and scallions. Serve hot.

  Pro Tips (Tidbits):

  • The Double Fry: Do not skip the second fry. The first fry cooks the paneer; the second fry makes the crust shatter-crisp so it doesn't get soggy in the sauce.

  • Substitutions: If you can't find Gochujang, mix 1 tbsp Miso paste with 1 tbsp Kashmiri Red Chili powder and a pinch of sugar.

  Instant Pot Method (Sauté Mode Only):

  • Note: You cannot deep fry in an IP, but you can make a stir-fry version.

  • Select Sauté (Hi). Add 2 tbsp oil. Pan-sear the dusted paneer cubes until brown on all sides. Remove paneer.

  • Add garlic, ginger, and sauce ingredients to the pot. Simmer for 2 minutes until thick.

  • Add paneer back in, toss quickly, and cancel Sauté mode.

  Air Fryer Method (Recommended):

  • Coat: Toss paneer in 1 tbsp oil, then coat in corn starch. Spray generously with oil.

  • Fry: Air Fry at 200°C (400°F) for 10-12 minutes, shaking the basket halfway, until crispy and golden.

  • Finish: Toss in the prepared sauce (made on stovetop or microwave) right before serving.