📖 Instructions

1. First things first, prepare your chicken. Cut the chicken breast into bite-sized pieces. About 1 inch cubes is perfect. Make sure they're relatively uniform so they cook evenly. Nobody wants a half-raw, half-charcoal nugget, am I right?
2. Next, get marinating! In a large bowl, whisk together the soy sauce, cornstarch, egg, ginger, and garlic. Add your chicken to this mixture and gently toss to coat every single piece. This step is super important for juicy, flavorful nuggets. Let it sit for at least 30 minutes, or even better, an hour in the fridge. The longer it marinates, the more flavorful they'll be. Trust me on this one!
3. Once your chicken's had its little spa day (aka marinating), heat up about 1/2 inch of oil in a large skillet over medium-high heat. Make sure the oil is hot enough - drop a small piece of chicken in; if it sizzles immediately, you're good to go. If it just kind of sits there, give it a few more minutes to heat up. We're aiming for crispy, not soggy!
4. Carefully add the chicken nuggets to the hot oil. Don't overcrowd the pan! Work in batches, so you get even browning. Cook for about 4-5 minutes per side, or until they're golden brown and cooked through. Use tongs to gently flip them. Avoid poking them with a fork; that'll let all the delicious juices escape!
5. Once they're cooked, remove the nuggets from the skillet and place them on a wire rack lined with paper towels to drain any excess oil. This helps them stay super crispy. While they're draining, you can get started on your dipping sauce of choice!
6. Serve these beauties hot and enjoy! They're delicious on their own or paired with your fave dipping sauce. Sweet chili sauce, honey mustard, or even just a simple sriracha mayo – it's entirely up to you!
7. Oh and almost forgot – one last tip. For extra-crispy nuggets, you can double-fry them. Cook them for the first time and then let them rest briefly, then throw them back in for another minute or two per side for some extra crunch!