Dragon Fruit Honey Chicken

Ingredients

Chicken & Marinade

• Chicken – 500 grams (with bone)
• Egg – 1
• Salt & Black Pepper – to taste
• Chili Paste – 1 tbsp
• All-Purpose Flour (Maida) – 2 tbsp
• Cornstarch – 2 tbsp

Stir-Fry Vegetables & Fruits

• Dragon Fruit – 1 (cubed)
• Onion – 1 medium (sliced)
• Bell Pepper (Capsicum) – 1 small (sliced)
• Spring Onion – 1 bunch (chopped)
• Cabbage – 1/4 head (shredded)
• Cauliflower – 1 cup florets
• Ginger – 1 tbsp (finely chopped)
• Garlic – 1 tbsp (finely chopped)
• Green Chili – 2-3 (finely chopped)
• Cashew Nuts – 10-12 (roasted)
• Raisins – 1 tbsp
• Peanuts – 1 tbsp (roasted)

Sauces & Seasoning

• Chili Paste – 1 tbsp
• Tomato Ketchup – 2 tbsp
• Honey – 2 tbsp
• Light Soy Sauce – 1 tbsp
• Chili Flakes – 1 tsp
• Fresh Coriander – for garnish

Instructions

Step 1 – Marinate & Fry Chicken

• Mix chicken with egg, salt, pepper, chili paste, flour and cornstarch. Marinate 30 minutes.
• Deep fry until crispy and cooked through. Drain on paper towels.
• In same oil lightly fry cauliflower florets until crisp-tender. Remove and set aside.

Step 2 – Build the Stir Fry

• Heat oil in wok. Saute ginger, garlic, green chilies, cashews and raisins until fragrant.
• Add onions, bell peppers, cabbage and half the spring onions. Stir-fry on high heat.
• Add chili paste, ketchup, honey, soy sauce and chili flakes. Stir to form thick sauce.

Step 3 – Combine & Serve

• Add fried chicken and cauliflower. Toss until well coated in sauce.
• Gently fold in dragon fruit cubes. Garnish with coriander and spring onion. Serve hot.

Pro Tip: Add dragon fruit at the very end off the heat — it should be warm but not cooked, otherwise it loses its beautiful colour and texture. Stir-fry vegetables on high heat for the best results.