23 Minute Chicken Strips (Lemon Pepper Wet, 2 ways)
Quick and easy chicken strips with two lemon pepper wet sauce variations.
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- •3 Boneless skinless chicken thighsSliced into 1 to 1.5 inch strips
- •4 g Salt
- •4 g MSG
- •113 g Milk
- •1/2 lemon Lemon juiceFrom half a lemon
- •2 inches Peanut oilEnough to fry
- •60 g Flour
- •30 g Corn starch
- •1/2 lemon Lemon zestFrom half a lemon
- •Garlic powder
- •60 cranks Black pepper
- •Buffalo sauceFor one sauce variation
- •ButterCooked down for sauce
- •1/2 lemon Lemon juiceFor sauce
- 1
Slice chicken thighs into 1 to 1.5 inch strips.
5 min
- 2
Mix chicken with salt, MSG, milk, and lemon juice in a bowl.
2 min
- 3
Heat peanut oil in a wok over medium heat to 350-375°F.
5 min
- 4
Prepare dredge with flour and corn starch.
2 min
- 5
Coat chicken in dredge and press to adhere.
3 min
- 6
Fry chicken strips in oil for 6-8 minutes until golden brown.
8 min
- 7
Mix lemon zest, garlic powder, and black pepper for seasoning.
2 min
- 8
Prepare two sauces: one with buffalo sauce, another with butter and lemon juice.
5 min
- 9
Toss fried chicken in sauces and serve.
3 min
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