Heat 2 tablespoons of oil in a frying pan and fry the paneer cubes till they turn brown and crispy on both sides.
Remove them onto a tissue paper/kitchen towel and leave them aside.
Into the same pan add the diced onions and capsicum and stir fry them over a high flame for about 2-3 mins till they are slightly cooked. Do not overcook them as they need to hold their shape and remain crunchy.
Then add the soy sauce, tomato ketchup,hot chilli sauce and pepper powder. If you do not have hot chilli sauce, soak about 4-5 red chillies in 3 tablespoons of water for about 30 mins and grind them to a fine paste. Use this paste as a substitute for hot chilli sauce.
Once the sauces are well coated over the vegetables, add in the salt but be sure to add little since the sauces already have a good amount of salt in them.
Finally add the fried paneer and give it a good toss.
Switch off the heat , sprinkle with spring onions and serve as side dish for schezuan fried rice/noodles.
In my recipe, I chopped the onion lengthwise ( the leftover pieces in my fridge), but it is recommended to dice them into squares as this will balance the texture of the recipe.