Ingredients

1 quart buttermilk
1 tablespoon lemon zest (from 1 lemon)
4 boneless skinless chicken breasts, tenders removed, cut in strips
2 cups all-purpose flour
1 cup cornstarch
Vegetable oil, for frying

For Sauce:
1 (11-ounce) jar lemon curd
1/4 cup chicken broth
1/4 teaspoon ground ginger
1/2 teaspoon soy sauce

Instructions

Add enough oil to cover the bottom of a large frying pan
by 1/4 to 1/2-inch depth. Heat oil to 365 degrees F.

Meanwhile, whisk buttermilk and zest together in a medium bowl. Add chicken and set aside. Sift together flour
and cornstarch into a shallow dish. Remove chicken from buttermilk mixture and dredge in flour mixture. Fry
chicken strips until golden brown, about 4 to 5 minutes. Carefully flip chicken and continue cooking another 3
to 4 minutes. Drain on paper towels.

While chicken is frying, make the sauce. In a small saucepan over low heat, melt lemon curd, stirring
constantly. Add remaining ingredients and heat through. Drizzle sauce over chicken and serve.