Chicken goujons with home-made ketchup recipe

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  • Serves 4
  • 20 mins to prepare and 10 mins to cook
  • 467 calories / serving
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Put the flour, egg and breadcrumbs onto separate plates. Dip the chicken strips into the flour, then the egg and finally the breadcrumbs, to coat. Set aside to dry for up to 5 minutes.

Meanwhile, make the ketchup. Mix together the chopped tomatoes, tomato purée, sugar and vinegar in a small saucepan. Cook over a medium-high heat, stirring occasionally, for about 5 minutes or until thickened. Season to taste and either crush roughly with a fork or purée with a stick blender.

Pour oil into a frying pan to a depth of ½cm (¼in) and heat until a breadcrumb dropped into the oil sizzles. Fry the chicken strips for 2-3 minutes on each side until cooked through with no pink showing; the coating should be crisp and golden. Remove from the pan with a slotted spoon and drain on kitchen paper. Spoon into paper cones and serve immediately, with the ketchup.

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  • Ingredients

  • 4tbsp plain flour, seasoned
  • 150g (5oz) fresh breadcrumbs
  • 1 large egg, beaten
  • 1 x 431g pack chicken fillets, cut into finger-sized strips
  • sunflower oil, for frying
  • For the ketchup

  • 400g tin chopped tomatoes
  • 1 tbsp tomato purée
  • 1tbsp soft dark brown sugar
  • 1tbsp red wine vinegar
  • Energy 1965kj 467kcal 23%
  • Fat 15g 21%
  • Saturates 2g 11%
  • Sugars 8g 9%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 45.8g Protein 35g Fibre 2.8g


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