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Fry Sauce Method:In a medium saucepan, add and combine ketchup, worcestershire sauce, dark brown sugar, garlic powder, fine sea salt, white vinegar, and honey. Sprinkle with msg and hot sauce then whisk together. Set over medium heat. Simmer for 8 minutes while stirring occasionally. Add to a small bowl and combine with yellow mustard and mayo and whisk to combine.
Chicken Fry Method:Start by slicing the chicken breasts into long strips and place into a bowl with chopped chicken skin. To that add garlic powder, msg, kosher salt, ground white pepper, and granulated sugar. Mix to combine. Grind chicken. With dampen hands, form the ground chicken into the form of a french fry. Rinse and repeat. Place on a parchment lined baking sheet. Place chicken fries into a freezer for 15 minutes. In a breading station consisting of a bowl of all-purpose flour season with garlic powder, msg, paprika and kosher salt. Separate bowl of eggs beaten with water. Final bowl of panko breadcrumbs. Evenly coat the chicken fries in breading mixture, then eggs, and toss in the panko breadcrumbs for an even coat. In a heavy bottom pot, heat frying oil to 350F and fry the chicken in batches for 3-4 minutes. Plate and serve.