Homemade chicken nuggets with four dipping sauces

Cut the chicken breasts into smaller pieces and pulse in a food processor with the S-blade until mushy.

With wet hands, form small nugget shapes on a lined sheet pan, a little smaller than wanted since the batter adds size.

Freeze the formed nuggets.

Sweet and sour sauce: mix apricot jam with a little soy sauce and a splash of rice vinegar.

Sour cream sauce: mix sour cream with spicy chili crunch and its oil and diced green onion; thin with milk.

Chinese hot mustard: mix dry mustard, a little salt and pepper, a splash of rice vinegar, a little oil and enough water to bring it together.

Bang bang sauce: mayo, about half as much sweet chili sauce, and half as much again of sriracha; mix.

Dry dredge: mix half a cup all-purpose flour, half a cup cornstarch, a good pinch of kosher salt and pepper, a little smoked paprika, garlic powder and onion powder.

Coat each frozen nugget in the dredge, knock off the excess and set back down.

Add water to the remaining dredge to make a batter neither thin nor thick.

Dip a few nuggets at a time in the batter and drop gently into the fryer with a fork, about eight at a time so the oil temperature does not drop; fry five to six minutes, shaking so they do not stick.

Take them out when golden and at 165, shake, and repeat with the rest.

To store: freeze the formed nuggets in a zip-lock bag and coat and fry when wanted; or shallow fry in a cast iron pan.