Chicken Nuggets

Using a meat grinder or food processor, finely grind the chicken breasts (1 ½ lb) and pork fatback (⅓ lb) together. Transfer to a large bowl if using a food processor.

To the ground meat, add in the salt (1 ¾ tsp), MSG (1 tsp), and sugar (1 ½ tsp) and mix until well combined.

Shape your nuggets into approximately 1.25 inches long ovals that are about 0.5 inch thick. Place on the prepared baking sheet.

Freeze the nuggets for 15-20 minutes or until stiff.

In a medium bowl whisk together the cornstarch (¼ cup) and water (1 cup) until evenly combined, the mixture should have the consistency of milk. Set aside.

In a medium bowl whisk together all the ingredients until evenly combined. Set aside.

In a medium bowl, whisk together the cornstarch (½ cup), flour (¾ cup), baking powder (1 ¼ tsp), and baking soda (¼ tsp). Whisk in the chilled water (1 cup) and the eggs (2 large) until a smooth batter forms. Set aside.

Fill a 7 quarts, heavy bottomed pot just over halfway with vegetable oil (14 cups). Heat to 350°F. Line a baking sheet with a cooling rack and paper towels and place that next to the hot oil.

Dip the frozen nuggets into the thin batter followed by the flour mixture. Shake the nuggets to remove any excess flour.

Next, dip the nuggets into the tempura batter and then immediately place in the fryer. Fry the nuggets, in batches so as not to overcrowd the oil. Fry for 3-4 minutes, or until golden brown all over and cooked through to an internal temperature of 165°F.

Remove the nuggets to the paper towel lined sheet pan and season with salt to taste. Repeat with the remaining chicken nuggets.