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Begin by preparing the chicken mixture. In a chopper, combine the chicken thighs and breast with garlic powder, onion powder, paprika, salt, sugar, black pepper, and MSG. Crack in whole egg and process until smooth.
Shape the chicken mixture into nuggets and place them on a lined baking tray. Freeze for 30 minutes to help them hold their shape during frying.
Heat frying oil in a heavy-bottom pot, ensuring it is about 2-3 inches deep for frying.
Next, prepare the thin batter by whisking together plain flour, cornflour, salt, garlic powder, onion powder, paprika, black pepper, and mustard powder. Slowly add chilled water while whisking until a runny batter consistency is achieved.
In a separate bowl, combine plain flour and potato starch for the coating mixture.
Take the frozen nuggets and coat them in the flour mixture, then dip them into the thin batter to coat evenly.
Carefully drop the coated nuggets into the hot oil and fry for 7-8 minutes or until they are crispy and golden brown. Fry in batches to avoid overcrowding the pot.
Once fried, remove the nuggets from the oil and place them on a wire rack to allow excess oil to drain off and the nuggets to cool slightly.
Repeat the coating and frying process with the remaining chicken pieces.