Wash and clean the chicken breast. Pat dry them.
Cut the chicken breast into small cubes.
Marinate the nuggets with salt, vinegar, freshly crushed black pepper and minced garlic. Refrigerate for at least 1 hour.
Take two plates-to one, add all purpose flour and to the other add breast crumbs. Season both with salt and pepper.
Crack an egg in a bowl, add a tablespoon of water and whisk it well.
Take the marinated chicken, at first coat it with the flour to seal the marinade. Then dip in the egg wash and coat it well. Finally coat it with bread crumbs from all sides. Keep the nugget on a plate.
Prepare all the nuggets in the same way. Place the coated nuggets in refrigerator for half an hour for the coating to dry up and stick to the chicken well so that it doesn't come off while frying. If you are in a hurry you may skip the refrigeration and fry it immediately.
Take a heavy bottom wok, heat oil to medium heat.
Heat it until a few bread crumbs dropped and the oil sizzles.
Fry the nuggets in batches of 4-5 at a time until they turn crisp and golden, takes about 4-5 minutes.
Drain them on a paper napkin and serve hot with ketchup.