If using whole chicken breast, cut it into smaller pieces and pulse briefly in a food processor until finely ground. You may also use ready-ground chicken breast.

Transfer the ground chicken to a large mixing bowl. Add onion powder, garlic powder, pepper, paprika, salt, and sugar, if using.

Add the cornstarch, milk or water, and baking powder. Mix thoroughly until the ingredients are well combined and the mixture is easy to shape.

Lightly wet your hands with water to prevent the chicken mixture from sticking. Scoop portions of the mixture and shape them into small, flat nuggets.

Arrange the shaped nuggets on a tray lined with wax paper or parchment paper. Chill for at least 30 minutes to firm them up.

Prepare three separate containers for the breading. Place flour in the first, beaten eggs seasoned with a little salt and pepper in the second, and breadcrumbs in the third.

Coat each chicken nugget in flour, then dip it into the beaten egg. Finally, roll it in breadcrumbs until completely covered.

Heat enough cooking oil for deep-frying over medium-low to medium heat.

Fry the breaded chicken nuggets in batches for about 6 to 8 minutes, turning occasionally, until golden brown and completely cooked.

Remove the nuggets from the oil and place them in a strainer or on a paper towel-lined plate to drain excess oil.

Serve hot with ketchup, mayonnaise, barbecue sauce, sweet chili sauce, or your favorite dipping sauce.