Blend the chicken to form the ground chicken. Season it with salt, black pepper, and smoked paprika. Keep it aside to firm it up in the fridge.

Form the ground meat into small nuggets.

Then, in a mixing bowl, add flour, seasonings, eggs, and water. Mix well until a smooth batter forms.

With the help of a fork, dip the nuggets into the cornstarch batter, then coat them with dry rubs.

Finally, dredge the nuggets in tempura batter.

In a saucepan, bring oil to 350° and place coated nuggets into the pan.

Fry the nuggets until they are crisp and golden brown. Remove the batches of nuggets on a wire rack to get rid of excess oil.

Serve hot with your favorite sauces.