Cut the boneless chicken breasts into bite-sized nuggets. Pat them dry with a paper towel to remove excess moisture.

In a bowl, marinate the chicken pieces with soy sauce. Ensure each nugget is coated evenly. Let them sit in the marinade for at least 15 minutes to absorb the flavors.

In a separate bowl, mix cornflour, white flour, grated ginger, salt, and pepper. Adjust the quantities based on your taste preferences.

Take each marinated chicken piece and coat it thoroughly in the cornflour mixture. Ensure an even coating on all sides.

In a pan, heat vegetable oil over medium-high heat. Make sure there's enough oil to submerge the chicken pieces.

Carefully place the coated chicken nuggets into the hot oil. Fry until they turn golden brown and crispy. This usually takes about 5-7 minutes, depending on the size of the nuggets.

Once fried to perfection, use a slotted spoon to remove the nuggets from the oil. Place them on a paper towel-lined plate to drain excess oil.

In a separate pan, sauté crushed garlic until fragrant. Be cautious not to burn it.

Toss the fried chicken nuggets in the sautéed garlic, ensuring each piece gets a hint of garlic flavor.

Serve the Japanese Chicken Nuggets hot, perhaps with a side of soy sauce for dipping. Enjoy the crispy exterior and juicy, flavorful interior.