If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Put the chicken in a processor and pulse until evenly ground – alternatively you could just chop the eff out of it until done
Lightly wet your hands with water, and form small amounts of the chicken into whatever “McNugget” shape you want to – then put them on a parchment or silpat lined baking sheet – freeze about an hour
Make the dredge by putting the flour, corn starch, garlic, onion and paprika powders, salt and pepper into a large bowl – mix well to combine
Heat about an inch of oil in a pan to 350 degrees
Once frozen, coat each nugget well with the dredge mix, shake off excess and put back on the sheet pan
Add water a couple tablespoons at a time into the dredge mix , stirring well until you get a smooth, not too thick batter
Dunk the nuggets into the batter, coating well on both sides, then immediately (and carefully) put into the oil, fry 5-6 minutes or until golden brown and 160 - 165 degrees - if not fully covered, flip over about half way
Remove, place on a baking rack about a minute before serving
Serve with the sauces below
Sweet & Sour Sauce
1/4 cup apricot jam
1 tablespoon soy sauce
1 teaspoon rice vinegar
In a small bowl, mix all ingredients well to combine
Chili Sour Cream
Mix ingredients well to combine, add as much milk as necessary to thin
Chinese Hot Mustard
Mix ingredients well to combine, add as much water as necessary to thin
