In a large mixing bowl, combine the ground chicken, egg yolk, and salt. Mix thoroughly until slightly sticky.

Take about 1 tablespoon of the chicken mixture and roll it into a nugget shape. Place on a parchment-lined baking sheet.

Sprinkle cornstarch over each nugget, gently turning to create a light coating. Set aside.

In a separate bowl, whisk together the all-purpose flour, water, black pepper, garlic powder, onion powder, paprika, and a whole egg until achieving a thick batter.

Dip each cornstarch-coated nugget into the batter, then freeze them on the baking sheet for about 1-2 hours.

Heat vegetable oil to around 350°F (175°C) in a skillet. Use a thermometer to monitor the temperature.

Add the frozen nuggets in batches to the hot oil, frying for 4-5 minutes until golden brown.

Remove the nuggets using a slotted spoon and place on paper towels to drain excess oil. Serve hot with dipping sauces.