Laura-Lemon Chicken

1 egg

1 Tbsp. lemon zest

4 boneless, skinless chicken breasts

2 Cups all-purpose flour

1 Cup cornstarch

Canola oil, for frying

Sauce

1 Jar (11 oz.) lemon curd

1/4 Cup Chicken broth

1/2 tsp. Soy sauce

1/4 tsp. Ground ginger

For chicken, in a medium bowl, combine egg (slightly beaten) and lemon zest. Add chicken and set aside. Sift together flour and cornstarch into a shallow dish.

In a large skillet. heat 1/2 to 1/2 inch of oil to 365 degrees F. Shake excess egg from chicken and dredge in flour mixture. Fry chicken in hot oil until golden brown and 1 side. Turn and finish cooking. Drain on paper towels. Set aside and keep warm.

For sauce, in a small sauce pan over low heat melt lemon curd, stirring constantly. Add broth, soy sauce, and ginger; heat though. Spoon sauce over fried chicken.