Trim the chicken breasts. Cut 100 g of the chicken into small 1 cm cubes and set aside.
Place the remaining 300 g of chicken, the liquid cream, and the single egg white into a food processor or electric mixer and blend until very smooth.
Season the blended mixture with salt and pepper, transfer to a large bowl, add the reserved diced chicken, and mix thoroughly to combine.
Lay a sheet of cling film on the work surface, spoon some of the mixture onto it, and shape into a 3 cm diameter log. Tightly wrap the log in the film and twist or tie the ends. Repeat to use all the mixture.
Bring a large saucepan of water to a gentle simmer (do not boil). Submerge the wrapped chicken logs and poach for 25 minutes. Keep the water at a simmer the whole time.
Remove the logs, let cool briefly, unwrap, and refrigerate until firm. Once chilled, slice the rolls into ≈1 cm thick rounds and keep chilled until ready to bread.
Set out three shallow plates: one with the flour, one with the 4 beaten eggs mixed with 4 tbsp oil and 4 pinches salt, and one with the breadcrumbs mixed with powdered cumin.
Dredge each chilled chicken slice in flour, then dip in the egg mixture, then coat in the breadcrumb mixture. Repeat the egg and breadcrumb steps a second time for a double coating. Set coated nuggets aside on a tray.
In a small saucepan over low heat, combine grated Gouda and milk and stir until the cheese melts into a smooth sauce. Do not boil, then set aside and keep warm.
Heat the peanut oil in a deep pan or deep fryer to frying temperature. Fry the nuggets in batches (do not overcrowd) for about 2–3 minutes per side or until golden and cooked through.
Drain the fried nuggets on paper towels. Serve hot with the warm Gouda cream for dipping.
Variation: you can brown the nuggets in a frying pan with a knob of butter instead of deep-frying.
