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Add minced chicken to a bowl along with salt, black pepper, white pepper, garlic powder, onion powder, cornstarch, and egg. Mix very well until the mixture becomes smooth, sticky, and well combined.
Shape the chicken mixture into small, thin nugget shapes and place on a tray. Freeze for a few hours or until firm.
In a bowl, combine all-purpose flour, cornstarch, salt, black pepper, paprika or chili powder, and garlic powder. Slowly add water and whisk until a smooth batter forms. The batter should coat the nuggets but still drip slightly.
In another bowl, mix all-purpose flour and cornstarch for the dry coating.
Lightly oil your hands. Coat each nugget first in the dry mixture, then dip into the wet batter.
Heat oil to 350°F (175°C).
Fry nuggets in batches until golden brown and fully cooked, about 4–5 minutes, turning occasionally.
Remove and drain on a wire rack or paper towels. Let rest for 1–2 minutes before serving.