Steps

1. In a heatproof container, add 1/3 tsp Potato Starch.
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2. Add 1 tbsp Vinegar and dissolve the potato starch thoroughly.
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3. Add 1 tsp Lemon Juice, 1 tbsp Mayonnaise, and 1 tbsp Honey, then mix well.
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4. Microwave on 600W for 20 seconds, then stir.
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5. Microwave again on 600W for 20 seconds, then stir.
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6. Microwave one last time on 600W for 15 seconds until it boils.
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7. Stir the boiling sauce well to stabilize its thickness.
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8. Add 7g Mustard and mix to complete the mustard sauce. Key Tip: Mustard loses some of its pungency when heated, so add it at the end to preserve its flavor.
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9. In a separate heatproof container, add 1/3 tsp Potato Starch.
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10. Add 1 tbsp Worcestershire Sauce and dissolve the potato starch thoroughly.
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11. Add 1 tsp Sugar, 1/2 tbsp Honey, 1 tbsp Ketchup, and 1/2 tbsp Lemon Juice, then mix well.
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12. Microwave using the same procedure as the mustard sauce, stir until thickened, and complete the barbecue sauce.
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13. In a large bowl, add 3 tbsp All-purpose Flour and 1 Egg. Mix with a whisk until it forms a paste.
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14. Add 1.5 tbsp Water.
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15. Add 1 pinch Salt, 1 pinch Sugar, and Pepper to taste. Mix everything together to complete the batter.
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16. In another bowl, add 3 tbsp Mayonnaise, 2 tsp Potato Starch, 3 shakes MSG (Umami Seasoning), and Pepper to taste.
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17. Mix thoroughly to ensure it's well combined and not streaky. This is the nugget seasoning mixture.
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18. Pour plenty of oil into a frying pan and heat it over low heat.
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19. Prepare a bowl with 1 pinch Salt.
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20. Have your forming spatulas, oil for hands, the prepared batter, a tray and rack for draining fried nuggets, and the seasoning mixture ready nearby.
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21. Add 200g Ground Chicken Breast and 200g Ground Chicken Thigh to the bowl with salt.
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22. Knead the meat thoroughly with just salt until it becomes sticky. Key Tip: Kneading with salt alone makes the meat sticky, creating a barrier that seals in the juices. Knead the meat while it's still cold.
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23. Add all of the prepared seasoning mixture and mix well.
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24. Lightly oil your hands, form the chicken mixture into bite-sized balls, and place them on a tray. Key Tip: Work quickly to prevent the meat temperature from rising. Don't worry if the shapes are slightly irregular.
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25. Add half of the formed chicken balls to the bowl with the batter.
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26. Shake the bowl to roll the chicken balls, coating them evenly with the batter.
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27. Once the oil is heated, test with a small amount of batter. When it sizzles, carefully add the chicken balls to the pan.
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28. Coat the remaining chicken balls with batter and add them to the pan.
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29. Increase the heat to medium-low and fry-bake for about 5 and a half minutes, rotating them as you would when making takoyaki. Key Tip: The round shape allows for even cooking, and rotating them while frying creates a crispy texture.
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30. Once they look nicely crispy, transfer them to a rack-lined tray to drain the excess oil. They are now complete.
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