Cut the Skin-On Chicken Thigh (28.2 ounce) and Skinless Chicken Breast (10.5 ounce) into chunks. Spread the skin-on chicken thighs and chicken breast on a sheet in a single layer. Flash-freeze for 2 hours until the skins completely harden.
In a food-processor, add the chicken, Corn Starch (2 teaspoon), Salt (1 1/4 teaspoon), and Ground Black Pepper (1/2 teaspoon). Pulse until the chicken is evenly cut into finely minced pieces, like beef tartar, but not fully “ground” into a paste.
Evenly whisk together All-Purpose Flour (1/2 cup), Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon) in a shallow bowl. Prepare a couple of baking sheets that are lightly dusted with flour.
Take about 1 tablespoon the chicken-mixture, form it into a firm, tightly packed ball, then roll it in the flour then gently press it down (keeping it inside the bowl of flour) into a chubby disk (well, like a nugget).
Nuggets should be thinly and evenly coated with the flour-mixture. Place on baking-sheets and repeat until you’re done with all the chickens. You'll have about 60 nuggets depending on size. Flash-freeze for 2 hours until hardened.
Then transfer to an air-tight bag/container, and keep frozen until needed.
Whisk together All-Purpose Flour (3/4 cup), Tapioca Starch (1/4 cup), Ground Black Pepper (1 teaspoon), Salt (3/4 teaspoon), and Baking Soda (1/4 teaspoon).
Add the Egg (1) into another large measuring cup. Add enough Water (1 cup) until it reaches 1 cup in total. Whisk until even.
Pour it in the flour mixture while gently mixing in with chopsticks or a fork. Don't over-mix.
It’s fine if there are small lumps of flour here and there. Take however many nuggets you’re frying out of the freezer. Add a few pieces of frozen nuggets in the batter to keep it cold.
Add enough Vegetable Oil (to taste) in a frying-pot until it reaches about 2 inches deep. Heat the oil over medium-high heat until when a wooden chopstick is inserted in the middle, small bubbles form immediately around the chopstick.
Drop however many battered nuggets into the oil without crowding the pot, letting extra the batter drain off for a few seconds before frying.
Lower the heat down to medium and fry until golden on all sides and increase to high heat for the last 20 seconds.
Drain the nuggets over a cooling-rack. Remove small pieces of batter from the oil with a slotted spoon in between each batch.
Toss the nuggets with Garlic (2 clove), Ground Black Pepper (1/2 teaspoon), and Ground White Pepper (1/2 teaspoon).
Serve with some Crushed Red Pepper Flakes (to taste) and the sauces of your choice. Enjoy!