Simmer the vinegar, bay leaf, coriander, cinnamon, and sugar in a saucepan.
Add all remaining ketchup ingredients except cornflour and bring to a boil.
Reduce heat and simmer for 30 minutes while stirring frequently.
Cool slightly, blend until smooth, and sieve into a bowl to cool completely.
Boil the sauce to thicken if needed, using a cornflour paste if the liquid separates.
Heat a deep fat fryer to 190°C.
Mix breadcrumbs and cayenne pepper in a bowl.
Dredge chicken strips in flour and dip into the beaten eggs.
Coat the chicken thoroughly in the spiced breadcrumbs.
Fry chicken in batches for 3-4 minutes until golden and cooked through.
Drain on kitchen paper and serve with the tomato ketchup.