• Cut the skinless chicken breast into bite-sized pieces and place them in a bowl. 
• Add the soy sauce, ½ tsp black pepper and ½ tsp salt to the bowl with the chicken and toss to cover the chicken.
  
• Cover and place in the fridge for at least 15 minutes.
• In another bowl, add ¼ cup plain flour and 1 TBSP cornflour. 
• Remove the chicken from the marinade and place into the flour mixture. Toss until the chicken is completely coated.
• Place the the ice water into a large bowl and set aside.
• In a small bowl that will fit into the large ice water bowl, whisk the egg. 
  
• In another bowl, whisk together the remaining 1 cup plain flour, 2 TBSP cornflour, garlic powder and paprika and add to the egg until blended well.
  
• Add the ice water to the flour mixture and whisk until evenly moistened.
  
• Dip the chicken into the batter and then prepare in your desired method below.
  

Chicken Nuggets in a Pot or Deep-Fryer

• In a large pot or deep fryer, add the oil and heat to 180˚C (350˚F). 
• Place a few pieces of the battered chicken into the hot oil.
• Cook for 3 to 5 minutes per side until the batter is golden and the chicken is cooked through.
• Once cooked, transfer the chicken to a plate lined with paper towel to drain.

Chicken Nuggets in the Air Fryer

• Preheat the air fryer to 200˚C (400˚F).
• Add a single layer of the battered chicken onto the basket and spray with cooking spray.
• Air fry for 6 minutes, flip over and then fry for another 6 to 7 minutes until golden brown and cooked through.
• Repeat the process until all the chicken has been cooked.

Chicken Nuggets in the Oven

• Preheat the oven to 200˚C (400˚F).
• Line a large baking tray with baking paper.
• Add a single layer of the battered chicken onto the baking tray and bake for 20 to 25 minutes, flipping a couple of times, until golden brown and cooked through.
• Serve the chicken with sweet and sour sauce, soy sauce and a salad or shredded cabbage, if desired.