1Cut the pound of chicken breast into rough pieces.
2Combine the chicken with 2 teaspoons of salt, 0.5 teaspoon of white pepper, and 2 tablespoons of cornstarch in a food processor.
3Process the mixture until it forms a rolling meatball-like consistency.
4Portion the chicken mixture into tiny nuggets using a falafel scoop or by hand.
5Flatten and shape the nuggets.
6Place the shaped nuggets in the freezer for about half an hour to set up.
7Heat vegetable oil in a pan to 350°F.
8In a separate bowl, prepare the wet batter by mixing 1 cup of all-purpose flour, 0.25 cup of cornstarch, 0.5 teaspoon of paprika, 0.5 teaspoon of salt, 0.25 teaspoon of white pepper, 0.5 teaspoon of garlic powder, and 355ml of club soda.
9Mix until it reaches a very runny pancake batter-like texture.
10Dip the frozen nuggets into the wet batter, ensuring they are fully coated.
11Fry the battered nuggets in small batches (4-5 at a time) for 3-4 minutes until golden brown and cooked through (internal temperature over 160°F).
12Remove the cooked nuggets and serve with your favorite dipping sauce.
Ingredients
1 pound chicken breast
2 tsp salt
0.5 tsp white pepper
2 tbsp cornstarch
vegetable oil
1 cup all purpose flour
0.25 cup cornstarch
0.5 tsp paprika
0.5 tsp salt
0.25 tsp white pepper
0.5 tsp garlic powder
355 ml club soda
Equipment
food processorfalafel scoopfreezeroil thermometer
Tips
Freeze the nuggets for about half an hour before frying to help them set up.
Fry the nuggets in small batches to maintain oil temperature.
Cook the nuggets for approximately 3-4 minutes until golden.
Ensure the internal temperature of the nuggets reaches over 160°F (71°C).