In a large mixing bowl, put together tapioca starch and all purpose flour follow this ratio: 3:1. Add a dash of salt into this flour mixture. Mix well so everything is incorporated.
In a deep shallow frying pan, add vegetable oil (more than half way) 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 put in hot oil to fry, give it a little shake to get rid of excess of flour. Fry the nuggets for 5-10 minutes (depend on how big your batch is). Or until the chicken turn golden brown color.
Continue to work with the rest of chicken nuggets. Add more oil, flour mixture as you go, if needed. If you need to add more oil, remember to wait for it to reach 350F before keep frying. Set fried chicken nuggets aside.