Recipe Ingredient
- 450g chicken, chopped
- 2 tbsp cornflour
- Marinade (A):
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp sugar
- 1 tsp sesame oil
- Sauce (B) - combined:
- 50ml dragon fruit enzyme
- 20g finely chopped onion
- 20g minced garlic
- 20g ginger juice
- 70g red dragon fruit (pittaya), mashed into a puree
- 2 tbsp lemon juice
- 2 tbsp honey
- 1 tbsp minced red chillies
Instructions
- Marinade chicken with marinade (A) for at least an hour. Just before frying, mix chicken in cornflour.
- Heat oil for deep-frying in a wok until hot. Lower the heat and fry chicken, stirring frequently for 8-10 minutes until golden brown. Dish out and put aside.
- Put sauce (B) ingredients in a nonstick saucepan. Bring to a simmering boil. Add chicken pieces and allow to simmer gently over a medium low heat until gravy is thick and chicken is well coated with the sauce. Dish out and serve.
