In a large bowl, mix the ground chicken with the cornstarch, granulated garlic, salt, and black pepper. With wet hands, shape the mixture into small, flat nuggets, about the size of a golf ball slightly flattened. Arrange them on a baking sheet lined with parchment paper and freeze for 1 hour.

In a medium bowl, combine the rice flour, cornstarch, paprika, chili flakes, coriander-fennel mix (if using), salt, and black pepper. Remove the frozen nuggets from the freezer and dredge them in the flour mixture, shaking off any excess.

In the same bowl, after dredging all the nuggets, add the cold soda water to the remaining seasoned flour. Whisk with a balloon whisk until you have a smooth batter.

Heat a deep, heavy-bottomed pot with enough oil to fully submerge the nuggets. Bring the oil to 336°F (169°C). Working in batches, dip each floured nugget into the batter, then carefully lower into the hot oil. Fry for 4 to 5 minutes per side, until golden brown and cooked through.

Transfer the fried nuggets to a wire rack set over a baking sheet to drain. Immediately sprinkle lightly with fine salt. Serve hot.