Kung Pao sauce is one of Szechuan cuisine’s most popular home-style stir-fry sauces. It has a depth of flavor and balances savory, sweet, and spicy with an extra kick. Kung Pao Chicken is the most popular dish with this sauce; the vegetarian option is almost always tofu. Why should non-vegetarians have all the fun? Although tofu is the most common vegetarian option, we Indians always look for something that feels really familiar to us. You guessed it—I’m talking about Paneer. I made a Paneer stir fry using Kung Pao Sauce. I did not make the sauce from scratch; I just combined a few store-bought sauces and made my own. Deep-fried Paneer that is crispy on the outside and silky on the inside, combined with a sweet and spicy sauce topped with crunchy peanuts- it tastes amazing. It is a dish perfect for dinner on a busy day or for a get-together. Served with some plain or Schezwan rice, it tastes amazing, although you can have it without rice as an appetizer. Homemade Kung Pao Paneer is as good as any dish made in a restaurant.
