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Step 1: Blend the chicken in a food processor or chopper until smooth. Add ice water to keep it cold.
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Step 2: Mix in the egg, salt, white pepper, garlic powder, onion powder, and cornstarch.
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Step 3: Divide into 18-20g pieces and shape into nuggets (boot, ball, bell, or bone).
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Step 4: Freeze on a tray for 30-60 minutes until firm.
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Step 5: Coat each nugget in dry coating, then dip in wet batter.
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Step 6: Heat oil to 170-175°C (340-350°F). Fry twice: first until just cooked, then fry again until golden and crispy.
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Step 7: Drain and serve hot.