Lemony Chicken

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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