70g red dragon fruit (pittaya), mashed into a puree
2 tbsp lemon juice
2 tbsp honey
1 tbsp minced red chillies
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.