Objective:　This　study　took　full　advantage　of　White　chicken　of　the　province　high-quality　resources　and　developed　chicken　nuggets　with　low-fat　by　cross　-　linking　technology.　Methods:　With　tenderness　as　selecting　index,　the　formulation　of　low-fat　chicken　meatballs　was　screened　and　optimized　using　single-factor　test　and　central　composite　design　and　response　surface　analysis.　Under　the　optimal　conditions,　the　sensory　evaluation　was　conducted.　Results:　Optimal　conditions　for　setting　were　as　follows:　1.07%　of　TGase,　6%　of,　SPI,　0.26%　of　hydrophilic　gel　complex　[m(Konjac　flour):m(xanthan　gum)　:　m(Carrageenan)=1:1:1],　0.26%　of　phosphate　complex[m(sodium　pyrophosphate)　:　m(poly-phosphate)=3:2].　With　this　condition,　the　White　Chicken　nuggets　showed　lower　content　of　fat　and　higher　sensory　quality　when　compared　with　the　old　one.　Conclusion:　The　White　Chicken　nuggets　made　by　biotechnology　showed　properties　of　low-fat,　health　and　with　good　taste.　©　2018,　Editorial　Office　of　Journal　of　CIFST.　All　right　reserved.