Slice each chicken breast into 6 pieces. Combine flour, salt, peppers, and paprika in a medium bowl. In another bowl, whisk together egg and milk.
One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
Preheat 4-8 cups of oil (use the amount required by your fryer) in a deep fryer to 375 degrees.
Ginger-Citrus Sauce:
As the chicken is chilling, make the ginger-citrus sauce by dissolving the corn starch in the water. Pour the water into a medium sauce pan along with the rest of the sauce ingredients and bring the mixture to a boil over medium heat. When the sauce begins to bubble, reduce heat and simmer for 10-15 minutes or until thick. Remove the sauce from the heat and let it cool a bit.
When the chicken has cooled, lower the chicken into the oil and fry for 5 to 6 minutes or until each piece is browned. When chicken is done frying, drain on paper towels.
When all the chicken is fried, place the pieces into a covered container, such as a large jar with a lid. Pour the Ginger-citrus sauce over the chicken in the container, cover it up, and then gently shake everything around until each piece of chicken is coated with sauce.
Pour the chicken onto a plate and serve the dish with Wasabi-Ranch Dressing.