• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

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


  1. Marinade chicken with marinade (A) for at least an hour. Just before frying, mix chicken in cornflour.
  2. 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.
  3. 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.

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