Ingredients for Colonel Chicken Nuggets: 210g chicken breast, 20g milk, 3-5g salt (add according to your own taste), 6g cornstarch, 4g sugar, 4g garlic powder, 1 black pepper gram, 1 gram allspice, 1 egg (about 50 grams)

Surface batter ingredients: 60 grams corn starch, 60 grams cake flour, 125 grams water, 3 grams baking soda or baking powder, 1-2 grams of salt

Steps:

1. Put all the ingredients in the ingredient list of Colonel's Chicken Nuggets into a blender and blend into chicken puree. If you don't have a mixer, chop the chicken into puree, then add other ingredients, and use chopsticks to stir in one direction until the chicken puree becomes very sticky.

2. Place the chicken puree on the plastic wrap, wrap it with plastic wrap, and arrange it into a cylindrical shape. Place in the refrigerator to freeze until hard.

2. When the chicken is frozen hard, take it out, tear off the plastic wrap, cut it into 1 cm thick slices, place it on a plate covered with plastic wrap and put it in the refrigerator to continue freezing.

3. You can also do this: Find a flat plate and put plastic wrap on the plate. Be sure to put plastic wrap on it. Dip your hands in water, pick up an appropriate amount of chicken puree, turn it back and forth with your left and right hands, shape the chicken puree into chicken pieces, and then put it on the plate. Put it in the refrigerator to freeze it, so it will freeze for a shorter time.

4. Mix all the ingredients in the batter's ingredient list and stir into a batter without particles. Flour absorbs water differently, so pay attention to the state of the batter. It's fine if it's thick and fluid.

5. Heat the oil pan over medium heat to about 120 degrees. Drop a drop of batter into the oil pan. If the batter floats immediately, it means the oil temperature is appropriate. Take the chicken nuggets out of the refrigerator and quickly dip them in batter. You can use a fork to scoop up the chicken pieces here, so the batter won't hang on the chicken pieces too much.

6. Put the chicken pieces into the oil pan. The chicken pieces must be put into the oil pan before they become soft. If the chicken pieces are too soft, they will deform and it will be very troublesome to operate!

7. Fry both sides until golden brown, then take them out and place them on a draining net to drain the oil.

8. When the oil temperature returns again, put it in the oil pan and fry for another 30 seconds. The color will be slightly more yellow than before and you can take it out.

9. Dip the finished product into tomato sauce or Thai sweet and spicy sauce and enjoy!