Chop the onion, chili pepper and red pepper into medium size cubes. Slice the garlic and mince the ginger. Dice the paneer into medium size cubes.
Place the paneer in a large mixing bowl or a plastic food bag and add the corn flour, red chili powder and allepo chili flakes (optional). Toss to coat evenly.
Heat the oil in a deep non-stick pan and sauté the marinated paneer mix and the chopped onions, chili pepper and red pepper for a few seconds on each side, or until golden brown. Add in the garlic and the ginger last.
Add the brown sugar and mix gently to caramelize. Then add in the soy sauce to deglaze. For a spicy kick, add in the red chili sauce. You can adjust the amount based on the heat level you desire.
Tip: You can substitute soy sauce with either tamari sauce or coconut aminos for a soy and gluten free alternative.
Allow the mix to simmer for a couple of minutes, seasoning with salt and black pepper to taste (optional to add black pepper). The corn flour will thicken the sauce effortlessly. Serve warm with sticky rice and mixed greens for a complete meal. It's also great as an appetizer!