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Begin by placing 1 lb of chicken thighs into a food processor and blend until smooth, about 30 seconds.
Take your preferred string cheese and slice each piece in half to create smaller sticks.
For each mozzarella stick, take a portion of the ground chicken and wrap it around the cheese, ensuring it is evenly covered.
Coat the chicken-covered mozzarella sticks in cornstarch.
Next, place the coated mozzarella sticks in the freezer to firm up before frying.
To prepare the batter, combine 1 cup of self-rising flour (or 1 cup of all-purpose flour with 1 ½ tsp of baking powder) in a bowl.
Add 1 ½ cups of cold water and finely chopped parsley to the flour mixture and stir until well combined.
Dip the chicken pieces into the batter, allowing any excess to drip off.
Heat oil to 390°F and fry the battered chicken pieces for about 5 minutes until golden and crispy.