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.