Lemony Chicken

Ingredients

• 1 quart buttermilk 
• 0.3 cup chicken broth 
• 1 cup cornstarch 
• 2 cups flour all-purpose
• 0.3 teaspoon ground ginger 
• 11 ounce lemon curd 
• 1 tablespoon lemon zest from 1 lemon
• 4  chicken breasts boneless skinless cut in strips
• 0.5 teaspoon soya sauce 
• 4 servings vegetable oil for frying

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk

Directions

1. Add enough oil to cover the bottom of a large frying pan by 1/4 to 1/2-inch depth.
2. Heat oil to 365 degrees F.
3. Meanwhile, whisk buttermilk and zest together in a medium bowl.
4. Add chicken and set aside. Sift together flour and cornstarch into a shallow dish.
5. 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.
6. Drain on paper towels.
7. While chicken is frying, make the sauce. In a small saucepan over low heat, melt lemon curd, stirring constantly.
8. Add remaining ingredients and heat through.
9. Drizzle sauce over chicken and serve.