Create a breading station:

Place flour in a shallow bowl/plate.

Place beaten egg in a shallow bowl .

Combine breadcrumbs, parsley and lemon zest in a third shallow bowl/plate.

Dip chicken pieces first in the flour, then egg, and lastly rolling around in the breadcrumb mixture to coat. Set aside and repeat with all chicken pieces.

Heat oil in a large non stick skillet. Add chicken pieces, 4-5 at a time (do not crowd the pan). Cook a few minutes on each side, until golden brown and cooked through (about 8-10 min total). Set aside. Repeat with remaining chicken.

While chicken is cooking, prepare sauce:

In a small saucepan, over medium heat, whisk together cornstarch, lemon juice, lemon zest, chicken stock, ginger paste, brown sugar and pepper flakes.

Bring up to a boil for 1-2 minutes. Place in refrigerator to cool until ready to use.

Serve chicken along side dipping sauce or drizzle sauce directly over cooked chicken.