1 to 1-1/4 pounds of chicken breast
3-4 cups vegetable oil, or more if needed
Place the chicken in a food processor and blend until the chicken is chopped. Next, add the spices, cornstarch, and water. Process until combined.
Using a measure of 1-1/2 teaspoons, shape the chicken mixture into a rectangular shape in your hand and put it on a tray with baking paper and freeze it in the freezer for 30 minutes.
Heat about 3-4 cups of vegetable oil in a wok or deep fryer.
Dredge each nugget in flour to coat, then into egg, and finally, coat in bread crumbs.
Fry the nuggets in batches, if necessary, in oil for about 6-8 minutes.
Remove to a plate or tray lined with paper towels to absorb some of the excess oil before serving.