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1
Preheat vegetable oil in a deep fryer to 375 degrees.
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2
Combine flour, salt, peppers and paprika in a medium bowl.
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3
Set aside.
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4
In a small bowl, whisk together egg and milk.
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5
Dip each piece of chicken into the egg mixture, then into the breading blend; then repeat to double coat each piece of chicken.
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6
After chicken pieces have been breaded, chill for 15 minutes.
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7
Meanwhile, for the Ginger-Citrus sauce, dissolve corn starch in the water.
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8
Pour the water into a medium saucepan along with the remaining ingredients for the sauce.
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9
Bring the mixture to a boil over medium heat.
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10
When the sauce begins to bubble, reduce heat and simmer for 10 to 15 minutes or until thick.
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11
Remove the sauce from the heat cool.
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12
For the Wasabi-Ranch dipping sauce, Mix together the ranch dressing, buttermilk, prepared horseradish, powdered wasabi, and green food coloring in a small bowl.
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13
Cover and chill until ready to serve.
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14
After chicken has chilled fry for 5 to 6 minutes until brown.
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15
Drain fried chicken pieces on paper towels.
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16
Place drained chicken pieces into a covered container with a lid.
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17
Pour the ginger-citrus sauce over the chicken in the container, cover container.
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18
Shake gently until chicken pieces are coated with sauce.
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19
Place chicken onto a plate and serve the dish with wasabi-ranch dressing on the side.
