- 250ml/8fl oz cider vinegar
- 1 bay leaf
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- 8 tbsp Demerara sugar
- 1.5kg/3lb ripe tomatoes, quartered, seeds removed
- 1 tsp salt
- 1 tbsp English mustard powder
- 1 garlic clove, crushed
- Tabasco sauce
- 2 tbsp tomato purée
- ½ tsp cornflour, if necessary
- 125g/4½oz fresh fine breadcrumbs
- ½ tsp cayenne pepper
- 4 boneless and skinless chicken breasts, cut into strips
- 50g/2oz plain flour
- 3 medium free-range eggs, beaten
- For the tomato ketchup, place the vinegar, bay leaf, coriander, cinnamon and sugar into a heavy-based saucepan and bring to a gentle simmer.
- Add all of the remaining tomato sauce ingredients, except the cornflower, and bring to the boil, stirring occasionally to prevent any sticking or burning.
- Once boiling, reduce the temperature and simmer, stirring frequently, for 30 minutes. (NB: be careful the mixture doesn't burn or catch on the base of the pan as this will ruin the sauce.)
- Remove from the heat and allow to cool for a few minutes. Transfer to a food processor or liquidiser and blend until smooth. Push the sauce through a sieve into a bowl and allow to cool completely.
- If you find the ketchup is too thin once cold, place into a pan and boil until thickened, stirring frequently. If necessary, add half a teaspoon of cornflour mixed to a paste with water; this will prevent the tomato water separating from the ketchup, but be careful not to make it to starchy and too thick.
- For the chicken goujons, heat a deep fat fryer to 190C/375F.
- Mix the breadcrumbs and the cayenne pepper in a bowl and set aside.
- Dredge the chicken in the flour, then dip into the beaten egg.
- Dip the chicken into the spicy breadcrumbs, making sure all the chicken is coated thoroughly.
- Carefully place the goujons into the deep fat fryer in batches and cook for about 3-4 minutes, until crisp and golden brown and the chicken is completely cooked through. Carefully remove with a slotted spoon and drain onto kitchen paper. Repeat until all the goujons are cooked.
- To serve, place the chicken goujons onto a large serving plate with a bowl of tomato ketchup alongside.