Method:

1. Place the chopped carrot in a small bowl and cover with cold water. Sprinkle over sugar then stir and allow to sit for 20 minutes.
2. Cut the chicken into 3-4 cm pieces.
3. Place the flour and salt in one bowl, the beaten egg in a bowl beside it and the breadcrumbs in a third bowl. Sprinkle a tablespoon or so of crumbs on a plate beside the breadcrumbs.
4. Place a piece of chicken in the flour and coat completely then dust off excess before dipping into the egg and coating completely. Place egg coated chicken into crumbs and coating thoroughly, pressing the chicken into the crumbs to get as much as possible to adhere.
5. Place the crumbed chicken on the plate then repeat the process to use up all the chicken.
6. Heat the oil in a frying pan to medium heat (so the chicken will cook through without burning the crumbs) and cook the chicken until golden brown, turning once.
7. Drain on paper towel.
8. Drain the carrot and arrange on four small plates with the chicken nuggets piled on top and the Chang’s Hoisin sauce squirted over.