• Put the chicken (already cut into bite-size cubes) in a mixing bowl and marinate the mixture.
• Let chicken marinade in the fridge for at least 30 minutes (because milk is used here, if left at room temperature, milk might go bad).

Frying process

• In a large mixing bowl, put salt, tapioca starch, and all-purpose flour together. Mix well, so everything is incorporated.
• Add vegetable oil (more than halfway) to a deep shallow frying pan and heat on high heat. Make sure the oil reaches 350F before adding dredged chicken nuggets.
• Work in small batch: gradually dredge marinated chicken with flour mixture; before putting in hot oil to fry, give it a little shake to get rid of excess flour. Fry the nuggets for 5-10 minutes (depending on your batch size). Or until the chicken turns golden brown color.
• Continue to work with the rest of the chicken nuggets. Add more oil and flour mixture as you go, if needed. If you need to add more oil, remember to wait for it to reach 350F before keeping frying. Set fried chicken nuggets aside.

Sauteed process

• In a small mixing bowl, combine all the seasoning mixture. Add 2 tbsp vegetable oil to another cooking pan, followed by the seasoning mixture. Cook the mixture for 2-3 minutes or until white onion just turned golden brown.
• Add fried chicken nuggets to the hot pan, and give them a few shakes to coat the chicken thoroughly with the seasoning mixture (around 30 seconds to 1-minute max).

Serving

• Combine all ingredients in the dipping sauce and give a few stirs.
• Serve chicken nuggets immediately with dipping sauce on the side. Enjoy!