Fried Chicken Nuggets with CDED Ketchup

Ingredients

2 pounds fresh chicken breast, cut into desired size cubes

2½ cups white rice flour

1 tsp + 1 TBSP paprika

1 tsp cumin

½ tsp salt

½ tsp pepper

2 cups plain sparkling water (club soda)

Canola oil for frying

2 lb 3¼ oz finely chopped cherry tomatoes

3 TBSP sugar

¾ cup water

900 grams fresh chicken breast, cut into desired size cubes

375 grams white rice flour

1 tsp + 1 TBSP (20 ml) paprika

1 tsp (5 ml) cumin

½ tsp (2.5 ml) salt

½ tsp (2.5 ml) pepper

472 ml plain sparkling water (club soda)

Canola oil for frying

1 kg finely chopped cherry tomatoes

3 TBSP (45 ml) sugar

177 ml water

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Dietary Therapies

CDED P1

Dietary Requirements

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Nut Free

Prepare the flour mixture in a bowl by combing 1/2 cup (75 gram) rice flour, 1 teaspoon (5ml) of sweet paprika, cumin, 1/4 teaspoon (1.25 ml) salt and 1/4 teaspoon (1.25 ml) pepper and mix.
Prepare the batter in a separate bowl by combing the rest of the flour and spices with the sparkling water.
Heat a frying pan with ¼ inch (½ cm) canola oil in it over medium-high heat.
Roll pieces of chicken first in flour then in batter, coating the piece evenly.
Cook the chicken for 5 minutes, turning halfway through.
Dip the chicken pieces into the flour/spice mixture to coat.
Serve with homemade ketchup.

Place the chopped tomatoes in a pot and cook over high heat, stirring constantly.
Cook until the tomatoes are soft.
Add the sugar and ½ cup (118 ml) of water to the tomatoes.
Cook until the tomato skins are separated from the flesh and the flesh is smooth.
Remove from heat.
Put the tomatoes in the bowl of a food processor and add ¼ cup (59 ml) of water. Process until smooth.
Place a mesh strainer over a bowl and add the tomatoes to the strainer.
Press on the tomatoes with the back of a large spoon until the liquids are removed and only the skins and seeds remain in the strainer.
Season the contents of the bowl as desired by adding salt or pepper.
Put the ketchup in an airtight container and refrigerate for up to 4 days.