Sweet and Sour Chicken with Florida Grapefruit<\/span>

1. Cut the chicken into 1cm strip and place in a bowl.<\/p><\/div><\/div><\/div>

2. Pour the vegetable oil into a shallow large pan and heat to 180c.<\/p><\/div><\/div><\/div>

3. Season the chicken with a little salt and pepper before adding the eggs followed by the corn flour.<\/p><\/div><\/div><\/div>

4. Mix together to create a batter, coating the chicken.<\/p><\/div><\/div><\/div>

5. Using a pair of tongs, lift the chicken out of the bowl and place in the hot oil. Do this in batches as you don’t want to crowd the pan of oil.<\/p><\/div><\/div><\/div>

6. When golden and crispy, carefully turn the chicken over and continue to cook.<\/p><\/div><\/div><\/div>

7. When the chicken is golden all over, remove from the oil and place in a sieve over a bowl to drain any excess oil.<\/p><\/div><\/div><\/div>

8. Continue until you have cooked all the chicken, then place on an oven tray in the oven at 170c for 10 minutes while you make the sauce.<\/p><\/div><\/div><\/div>

9. Heat a wok or a large frying pan.<\/p><\/div><\/div><\/div>

10. Add a splash of oil and cook the garlic and ginger for 2 minutes. Add the cashew nuts, followed by the soy, ketchup, and Florida Grapefruit juice.<\/p><\/div><\/div><\/div>

11. Bring the sauce up to a boil, then turn down a little to simmer.<\/p><\/div><\/div><\/div>

12. Add the cooked crispy chicken from the oven and stir into the sauce.<\/p><\/div><\/div><\/div>

13. Finish with the chopped spring onions, coriander, and sesame seeds.<\/p><\/div><\/div><\/div><\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"

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