Cut paneer into cubes. Transfer it to a large mixing bowl. Add white pepper and salt to the paneer cubes.
Pour in oil and mix to combine. Set aside.
In a separate bowl, combine breadcrumbs, rice flour, cornstarch, wheat flour, paprika, onion powder, garlic powder, and dried mint. Mix to combine. Set aside.
On a separate plate, combine rice flour, cornstarch, and wheat flour. Mix well. Set it aside.
Combine milk + vinegar in a bowl. Let it rest for 2-3 minutes until the milk curdles.
Pour soy sauce and chili garlic sauce to the curdled milk. Mix to combine.
Pick a piece of paneer, dip it into the flour mix thoroughly.
Dip paneer into the buttermilk mixture.
Finally, roll the paneer cube in the breadcrumb mix and set it on a plate.
Repeat the process with the rest of the paneer cubes until all the pieces are evenly coated.
Heat oil in a pan. To check if your oil has reached the frying temperature, put the end of a wooden spoon in the oil. If the oil starts bubbling around the spoon, then the oil is ready. Add paneer bites to the hot oil.
Work in batches. Do not overcrowd the pan. Depending on the pan size fry 5-7 bites at a time. Fry until the paneer nuggets are deep golden in color, turning them halfway through the cooking.
Once cooked, transfer the paneer nuggets to a paper towel-lined plate to soak up excess oil.
Repeat this step until all the spicy paneer bites are cooked. Serve hot with sriracha mayonnaise.