Slice the boneless, skinless chicken thighs into thin slivers. Then cut across the slivers into small cubes. Rock chop the chicken continuously for about 3 minutes until it starts to resemble rough ground meat.

• Sprinkle the salt and MSG over the chicken and continue chopping for another minute. Then, massage and mix the ground chicken with your hands for about a minute. This process helps bind the chicken.

Lay wax paper over a baking sheet and form the ground chicken into nugget shapes. I got about 18. Set them aside in the fridge while we prepare the batter and start heating the oil.

Add about 2 inches of neutral oil to a wok over medium-low heat.

In a bowl, combine 100 grams of flour with the corn starch, baking powder, salt, cayenne, garlic powder, and smoked paprika. Mix well.

In another bowl, combine the beer and vodka.

Put the remaining 50 grams of flour in a separate bowl. Toss the chicken nuggets in the plain flour until evenly coated, then transfer them to a wire rack set on a baking sheet.

Slowly pour the beer mixture into the flour mixture, whisking just until it forms a thin batter, somewhere between crepe and pancake batter.

• Be careful not to over-mix; it's okay if there are a few small lumps of flour.

Set up the fry station. On the left, place the floured chicken nuggets and the bowl of batter. In the middle, have the wok with hot oil. On the right, set up a wire rack over a baking sheet with a paper towel on half.

Once the oil is at 350°F/ 176°C, you are ready to fry.

Transfer the flour chicken nuggets to the batter, turning them to coat. Pick up a nugget and allow the excess batter to drip off. Gently lower the nugget into the oil to reduce splashing.

Work in small batches of 5 or 6, repeat until all chicken nuggets are in the oil. Fry until the chicken nuggets are golden brown and crispy on all sides, about 4-5 minutes. Check that the internal temperature is at least 160°F/71°C.

Transfer the fried nuggets to the paper towel and immediately give them a sprinkle of salt. Dab the excess oil on both sides and move the nuggets off the paper towel.

Add all of the sauce components together in a small bowl and mix together. Serve alongside the hot chicken nuggets.