23 Minute Chicken Strips

Step 1: Marinate the chicken

  • Chicken marinade

    • chicken thighs
      , boneless, skinless
      3
    • milk
      113 g
    • salt
      5 ga sprinkle
    • msg
      5 ga sprinkle
    • lemon juice
      1/2 lemon

Slice the chicken thighs into 1 to 1.5-inch strips. Place them in a bowl with the milk, salt, MSG, and lemon juice. Mix roughly to combine. The milk will help the flour dredge stick to the chicken.

Meanwhile, set a wok or deep pot over medium heat and add enough oil to the chicken strips, probably about 2 inches.

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