Add the chopped chicken to the food processor, and process until the meat's pulverized and smooth. Then add spices, water and starch and mix again.
Add all of the spices, water, and cornstarch to the chicken- and process again, just until everything's evenly incorporated and well mixed.
Shape some of the chicken filling into a roughly 2"x2" rectangular shape in your hand and place it onto a parchment paper lined baking baking sheet. Continue until all the chicken's been shaped and added to the baking sheet. Place the tray in the freezer and chill for 30 minutes.
Add roughly 3 cups of canola oil to a heavy bottomed pot or skillet or a deep fryer and heat over medium high heat.
Remove the chilled chicken nuggets from the freezer and place them in the flour turning to evenly coat, then transfer to the beaten egg, and finally coat them all evenly in the bread crumbs.
Once the oil's hot, carefully add the nuggets (working in batches so you don't over crowd the pot) and fry for 6- 8 minutes flipping halfway through.
Remove the cooked chicken nuggets from the hot oil using a slotted spoon and transfer them to a paper towel lined plate to drain off any excess grease.
Repeat until all nuggets have been cooked.
Allow the nuggets to cool significantly before serving them warm.