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