McDonald's-Style Chicken Nuggets (+Szechuan Sauce) Recipe (with Video)

For the sauce
1. Combine water, vinegar, sesame seed oil, garlic powder, onion powder, garlic powder, ground ginger, marmite, corn syrup and ground pepper in a medium sized bowl and transfer to a medium sauce pan.
2. Remove 1/4 cup of sauce and add cornstarch. Remove another 1/4 cup and add the xanthan gum. Add both back into the mixture, straining the xanthan gum mixture for lumps and whisk over medium heat until it forms a sauce like goo. Strain, cover and let it cool down.
For the nuggets
1. Put two chicken breast skins in the freezer to firm for thirty minutes. Process in a food processor while still cold until they become a fine paste.
2. Place paste in bowl and add the pound of ground chicken, garlic powder, onion powder, white pepper, kosher salt and white sugar. Beat together well until they turn into a smooth paste.
3. Pour onto parchment-lined baking sheet and smooth out until it’s a quarter inch thick. To make sure it's uniform, spray a parchment-lined cutting board with cooking spray and press down on the meat to form a flat chicken patty. Place in the freezer to firm up.
4. Use nugget cutouts to form nuggets, place on an oiled sheet of parchment paper and put them in the freezer to firm until ready to fry.
5. Combine vegetable oil, canola oil, and beef fat tallow in frying pan and heat to 350°F.
6. Combine white flour, cornstarch, corn flour and black pepper in medium bowl. Add water, vodka and the egg and stir until smooth
7. Coat nuggets in batter and fry for 5-7 minutes or until golden brown and sprinkle with salt as soon as they come out of the fryer.