Asian Lemon Chicken

1 qt. buttermilk
1 T. lemon zest
4 chicken breasts, boneless & skinless
2 c. flour
1 c. cornstarch
Canola oil, for frying

Cut the chicken into strips. In a medium bowl, combine buttermilk and lemon zest. Add chicken and set aside. Sift together flour and cornstarch. In large skillet, heat 1/4 to 1/2-inch of oil to 365 degrees. Shake excess buttermilk from chicken strips and dredge in flour mixture. Fry chicken strips in hot oil until golden brown on one side (about 4-5 minutes). Turn and finish cooking, another 3-4 minutes. Drain on paper towels. Set aside and keep warm.

Lemon Sauce

1 (11 oz) jar lemon curd (Robertson's)
1/4 c. chicken broth
1/2 t. soy sauce
1/4 t. ground ginger
Sliced green onions for garnish

In a small saucepan over low heat, melt lemon curd; stirring constantly. Add broth, soy sauce, and ginger; heat through. Spoon sauce over fried chicken strips. Sprinkle with green onions.

Serves 4

From the kitchen of ... Mark & Shannon

Asian Grilled Flank Steak

1 1/2 lbs. flank steak
1/4 c. soy sauce
1/4 c. vegetable oil
2 t. cider vinegar
2 T. honey
1/2 t. ground ginger
1/4 t. garlic powder

Score steak across the grain at 3/4-inch intervals (this helps the marinade get in). Place steak in a large freezer bag. Combine the rest of the ingredients. Pour half a cup over steak; seal and marinate in refrigerator for 8-24 hours, turning occasionally. Cover and chill the remaining marinade. Remove steak from marinade; discard freezer bag. Grill steak, without grill lid, over medium-high heat for 8-10 minutes one each side or to desired doneness; basting with reserved marinade during the last 5 minutes.

From the kitchen of ... Mark & Shannon