For the Nuggets: Put hicken to bowl of food processor. Add salt, broth powder, white pepper, garlic powder, and onion powder and process until a smooth paste forms. With wet hands, divide chicken into 1 tablespoon portions. Roll into balls and gently flatten, forming 1/2-inch thick nugget shapes. Place on parchment lined baking sheet.

For the Sauce: In saucepan, combine jam, corn syrup, 2 tablespoons water, vinegar, cornstarch, broth powder, soy sauce, mustard, cayenne pepper, garlic powder, and white pepper. Using an immersion blender, blend until throughly combined and smooth. Set over medium-high heat and cook, stirring occasionally, until mixture boils and becomes clear, 2 to 3 minutes. Let cool at room temp.

To Coat and Fry: In a large bowl, whisk flour, cornstarch, broth powder, baking powder, and white pepper, at least 30 seconds. Coat chicken nuggets one at a time in flour mixture, pressing gently to adhere, then shake off excess and return to baking sheet. Let dusted nuggets rest for 15 minutes; reserve flour mixture.

In a Dutch oven, heat oil over medium-high heat to 350°F. Set a wire rack in a rimmed baking sheet. Add 3/4 cup water to flour mixture and whisk until smooth. Add half of nuggets to batter and toss gently until submerged. Working in 2 batches, remove nuggets one at a time from batter, allowing any excess batter to drip back into bowl, and carefully add to hot oil. Cook nuggets, flipping every 30 seconds, until nuggets puff up and begin to brown, 4 to 5 minutes. Transfer nuggets to wire rack. Return oil to 350°F and repeat with remaining nuggets.

Bring oil to 375°F (190°C). Carefully return all nuggets to oil and cook, flipping occasionally, until deep golden brown and very crispy, about 4 minutes. Return nuggets to rack and let stand for 2 minutes. Serve with sauce.