Ingredients
1 jar (10 ounces) lemon curd1/4 cup chicken broth1/2 teaspoon soy sauce1/4 teaspoon ground ginger1 cup buttermilk1 tablespoon grated lemon zest1 cup all-purpose flour1/2 cup cornstarch1-1/4 pounds boneless skinless chicken breasts, cut into stripsOil for frying
Preparation
In a small saucepan, combine the lemon curd, broth, soy sauce and ginger. Cook and stir until combined and heated through; keep warm.
In a shallow bowl, combine buttermilk and lemon zest. In another bowl, combine flour and cornstarch. Dip chicken in buttermilk mixture, then coat with flour mixture.
In a large skillet, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Serve with lemon sauce.
