23 Minute Chicken Strips (Lemon Pepper Wet, 2 ways)

By Ethan Chlebowski · 23 min

Ingredients

Instructions

1. Cut the chicken thighs into strips about 1 to 1.5 inches wide. Put them in a bowl with the milk, salt, MSG and lemon juice, and mix roughly.
2. Heat enough oil for frying (about 2 inches deep) in a wok or deep pot over medium heat.
3. In a bowl, combine the flour, cornstarch and pepper. Pour a little of the milk chicken into the dredge and mix to form clumps. Coat the chicken strips fully in the flour mixture, pressing it on firmly.
4. Check that the oil is between 350 and 375°F (176–190°C) with a thermometer.
5. Slowly lower the chicken into the oil and fry for about 6 to 8 minutes, turning and agitating a couple of times, until golden brown. Pull the chicken at 155°F (68°C).
6. Drain the strips on paper towel, pat off excess oil, then move them to a wire rack so they stay crisp.
7. For the first sauce, melt the butter in a medium-heat pan until bubbly and the water has evaporated. Lower the heat, add the lemon zest, lemon juice, garlic powder and plenty of black pepper, mix, then transfer to a container and shake to emulsify.
8. For the second sauce, mix lemon zest, garlic powder and black pepper into the hot sauce in a bowl.
9. Toss the fried strips with the lemon pepper seasoning of your choice and serve with a sauce.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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LemonMilkChicken thigh