Bang bang chicken nuggets: ground chicken nuggets in a cornstarch coating, shallow fried and tossed in a mayonnaise-sriracha-honey sauce

Cut the chicken breast and thighs into one to one-and-a-half-inch strips, then slice across every inch or so into fairly uniform pieces.

Put the chicken in a food processor with breadcrumb, salt, black pepper, paprika, cayenne, garlic powder and a drizzle of oil. Pulse until ground as finely as wanted -- a small grind, not pureed; smoother for a fast-food style nugget.

Scoop equal portions, about a couple of tablespoons each, onto a sheet pan. Wrap and refrigerate until chilled and easier to work with.

Mix the cornstarch and self-rising flour thoroughly in a bag.

With damp fingers, roll each portion into a ball. Toss five or six at a time in the bag until well coated, shake off the excess and return to the pan.

Shape each into a nugget, such as a flat oval. Refrigerate, uncovered or covered, for a couple of hours so the starch adheres; they can be fried at any time.

For the bang bang sauce, combine mayonnaise, honey, sriracha, rice vinegar, soy sauce, sesame oil and ground Szechuan peppercorn. Whisk until combined, taste and adjust the sweet and heat, and refrigerate until needed.

Shallow fry the nuggets in vegetable oil over about medium-high heat a couple of minutes, until golden brown, then flip and give the other side a couple of minutes. Keep finished batches in a warm oven.

Transfer to a mixing bowl with sliced green onions, pour over a couple of ladles of sauce, just enough to coat, and toss. Serve the rest alongside.

Plate, drizzle once more and finish with more sliced green onions.