1. Prepare the Chicken Mixture

1. In a food processor or high-powered blender, pulse the chicken until finely ground—not a paste, but a finely minced texture.
2. Transfer to a mixing bowl and add garlic powder, onion powder, salt, white pepper, cornstarch, and egg white.
3. Mix thoroughly with a spoon or gloved hands until everything is evenly combined and slightly tacky.
4. Scoop small spoonfuls and form into nugget shapes, using your hands or a cookie cutter. Set aside on a parchment-lined tray.

2. Chill the Nuggets

1. Place the shaped nuggets in the refrigerator for 15–20 minutes to firm up before breading. This helps them hold their shape better when battered and fried.

3. Prepare the Breading Station

1. In a shallow dish, combine flour, cornstarch, salt, paprika, and black pepper for the dry coating.
2. In a separate bowl, prepare the tempura batter: whisk flour, cornstarch, baking powder, garlic powder, onion powder, salt, egg, and cold water until smooth.
3. Place the batter bowl in a larger bowl filled with ice cubes underneath to keep it cold while working.

4. Bread the Nuggets

1. Dredge each nugget in the dry flour mixture, shaking off excess.
2. Dip immediately into the cold batter, coating all sides evenly.
3. Let excess batter drip off before frying.

5. Fry the Nuggets

1. Heat oil in a deep pan or fryer to 350°F (175°C).
2. Carefully lower a few nuggets at a time into the hot oil—do not overcrowd the pan.
3. Fry for 3–5 minutes, turning halfway through, until crispy and golden brown.
4. Remove with a slotted spoon and place on a wire rack or paper towels to drain excess oil.
5. Repeat until all nuggets are fried.

6. Serve

1. Serve hot with your favorite dipping sauces and a side of fries or salad.