Prep time: 15 minutes
Cooking time: 1 hour
-4 chicken breast fillets or 1 lb ground chicken
-1 cup water
-1 cup all-purpose flour
-1 1/2 cups corn starch, divided
-1 tbsp onion powder
-2 tbsp salt
-1/4 tbsp black pepper
-1/6 tbsp garlic powder
-1/2 tbsp MSG (optional)
-2 tbsp yellow mustard
Place the chicken in a food processor with the salt and one egg. Blend until it forms a paste-like consistency.
In a shallow bowl or container, place the corn starch. Using wet hands, take a handful of blended chicken and shape into a nugget. Cover the nugget with corn starch, shake off the excess and place on a parchment paper-lined baking sheet. Finish shaping and coating the nuggets before moving on to the next step.
In a large bowl, whisk together the water, one egg, mustard, garlic and onion powder, ground pepper and all-purpose flour. You should have a thick but runny batter. Place one nugget at a time in the batter and place it back onto the lined baking sheet.
Place the tray in the freezer and allow them to freeze for 1 hour.
Heat the oil to 350F. Deep fry the first batch for 5 minutes. Deep fry the same batch again for 5 minutes. Deep fry the same batch again for 5 minutes. This ensures that the chicken cooks all the way through without getting too dark.
Serve your nuggets warm with some dipping sauces. Enjoy!