Beer and vodka battered chicken nuggets with horseradish honey mustard

Slice the chicken thighs into thin slivers with a sharp knife, then cut across them into smaller chunks.

Rock chop the chicken all over a couple of minutes until it resembles a rough ground beef.

Sprinkle over 5 g salt and 3 g MSG and mince them in.

Knead and massage the meat about a minute until it sticks together when squished, for a tighter bind.

Form the ground chicken into nugget shapes on wax paper on a baking sheet and chill.

Set a wok of peanut oil on the stove over medium-low heat.

Mix 100 g flour, 25 g cornstarch, 5 g baking powder, 5 g salt, 1 g cayenne, 1 g garlic powder and 1 g smoked paprika.

Measure 8 ounces of beer and 1.5 ounces of vodka into a separate cup.

Toss the plain nuggets in 50 g of flour until evenly coated and set them on a wire rack over a baking sheet.

Pour the beer mixture slowly into the spiced flour and whisk gently, leaving a few lumps; over-mixing develops gluten, which is bad for frying.

Use less of the alcohol mixture for a thicker batter; he preferred it thin.

Bring the oil to around 350F.

Dip the floured nuggets in the batter to coat both sides, let the excess drip and lower them in five or six at a time.

Fry four to five minutes until golden brown and crispy all over.

Drain on paper towel, verify at least 160F internal, sprinkle with salt and move to the wire rack.

Strain the fried loose batter out of the oil between batches so it does not burn and splatter.

Mix two spoonfuls of mayo, two of Dijon, one of horseradish and about one of honey for the dipping sauce.