Dom's Boneless Shanghai Wings

Combine flour, salt, peppers and paprika in bowl. In another bowl whisk egg and milk. Slice each breast into 6 pieces. Preheat oil. One or two at a time dip chicken into egg then into breading then repeat so each is double coated. 2. Chill 15 mins. Make the ginger sauce by dissolving the cornstarch in water pour into saucepan along with rest of ingreds and bring to boil over med . When bubbles reduce to simmer 10-15mins. Let cool. 3. Wasabi-whisk ranch, milk, horseradish, wasabi and food coloring cover and chill. 4. Fry chicken 5-6mins or until brown. Drain on paper towels. Put chicken into covered container and toss with ginger-citrus sauce . Serve with wasabi sauce.