Best Crispy McDonald's McNuggets Copycat Recipe | Chef Joshua Weissman

Ingredients

• 1 cup (270g) ketchup
• ¼ cup (63g) panela or dark brown sugar
• 1 Tbsp (7g) smoked paprika
• 1 Tbsp (10g) garlic powder
• 1 1/2 tsp (4g) kosher salt
• 1 Tbsp (15g) Dijon mustard
• 2 Tbsp (25g) Worcestershire sauce
• 1 1/2 Tbsp (16g) Chinese black vinegar
• 3 Tbsp (35g) rye whiskey, optional
• ½ cup (120ml) water
• 3 Tbsp (35g) distilled white vinegar
• Splash of shirodashi, optional
• 1 1/2 lb chicken breast, cut into 1” (2.5cm) cubes
• ¼ lb chicken skin, roughly chopped
• 1 heaping Tbsp plus 2 tsp (36g) kosher salt, divided
• 1 tsp (7g) granulated sugar
• 1 tsp (4g) MSG, divided
• 3 1/2 quarts (3.3L) vegetable oil
• ¾ cup (120g) cornstarch, divided
• 2 cups (480ml) chilled water, divided
• 3 3/4 cups (525g) all-purpose flour, divided
• 1 tsp (3g) white pepper, freshly ground
• 1 tsp (2g) celery powder
• 1 1/4 tsp (4g) baking powder
• ¼ tsp (1g) baking soda
• 2 large eggs, beaten