Famous for their uniform and tender meat, savory flavor, and crisp coating, here's how to make a replica version at home.
In a medium mixing bowl, using clean hands, mix chicken and salt until thoroughly combined. Cover and refrigerate for at least 45 minutes and up to 2 hours.
Lightly grease a baking sheet. Transfer chicken to bowl of food processor. Add broth powder, white pepper, garlic powder, and onion powder and process, scraping down sides with spatula as needed, until a smooth and uniform paste forms, about 1 minute. Using lightly wet hands, divide chicken into 1 tablespoon portions. Roll portions into balls and gently flatten between palms, forming 1/2-inch thick nugget shapes. Place formed nuggets on lightly greased baking sheet.
In a Dutch oven, heat oil over medium-high heat until it registers 350°F on an instant-read thermometer. Set a wire rack in a rimmed baking sheet. Add 3/4 cup water to flour mixture and whisk until smooth. Add half of nuggets to batter and toss gently until submerged. Working in 2 batches, remove nuggets one at a time from batter, allowing any excess batter to drip back into bowl, and carefully add to hot oil.
Bring oil to 375°F . Carefully return all nuggets to oil and cook, flipping occasionally, until deep golden brown and very crispy, about 4 minutes. Return nuggets to rack and let stand for 2 minutes. Serve with sauce.
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