1 egg, lightly beaten

1/2 cup (125 ml) water

1/2 cup (75 g) unbleached all-purpose flour

3 tbsp cornstarch

1 1/2 tsp salt

1 tsp onion powder

1/2 tsp paprika

1/4 tsp garlic powder

1/4 tsp baking powder

1 1/2 lb (675 g) skinless and boneless chicken thighs, cut into cubes

Vegetable oil, for frying

Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels.

In a bowl, combine the egg and water. Set aside.

In another bowl, combine the remaining ingredients except for the chicken. Season with pepper.

In a food processor, finely chop the chicken. Season with salt and pepper. Form into nuggets using 1 tbsp of the chicken mixture, then flatten to ½-inch (1 cm) thick. Dredge each nugget in the flour mixture, shaking off any excess. Dip into the egg mixture, letting the excess drip off. Dredge the nuggets in the flour mixture a second time.

Fry the nuggets, ten at a time, for 5 minutes or until the nuggets are golden brown. Drain on the paper towels. Keep warm while frying the remaining nuggets.

Serve with sweet and sour sauce.

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