Lemon pepper wet chicken strips

Clear and clean the kitchen first so there is less for the oil to splatter on.

Slice the chicken thighs into 1 to 1.5 inch strips; in a bowl on a scale add salt, MSG, milk and the juice of half a lemon.

Heat about two inches of peanut oil in a wok over medium heat.

Mix flour and cornstarch for the dredge; pour in a little of the milk mixture and mix to make small chunks for texture.

Toss the chicken in the dredge, pressing the coating on so it sticks.

Fry at 350 to 375F, dropping the strips in slowly, 6 to 8 minutes until golden brown and crispy, agitating occasionally; check doneness with a thermometer if wanted.

Drain on a paper towel over a wire rack, then move to the lower rack.

Make the lemon pepper seasoning from lemon zest, garlic powder and plenty of black pepper; split it in two.

Sauce 1: mix the seasoning with buffalo sauce.

Sauce 2: cook butter down until the bubbles are gone, add the seasoning with the juice of half a lemon, cook down, then shake in a container until emulsified.

Sauce the strips, toss, and add a little more sauce over the top to serve.