Preheat the oven to 375. Spray a large baking sheet with cooking spray, and set aside.

In a small bowl whisk together the garlic, honey, soy sauce and ketchup. Set aside.

Next, using kitchen shears, cut each chicken thigh into 5 or 6 bite-size pieces. Add the chicken to a large resealable plastic bag.

To the bag of chicken, sprinkle in the ½ teaspoon of salt, ¼ teaspoon pepper, and ½ cup of cornstarch. Close the bag and shake the chicken to coat it with the mixture.

Meanwhile, in a non-stick skillet, heat the oil until it's very hot and almost rippling.

Have the beaten egg ready in a shallow dish nearby.

Remove each piece of chicken from the bag, dunk it in the beaten egg, and then place it in the oil to fry. Fry until the crust is lightly golden (it will feel crispy with your tongs), flip and fry on the other side, too. The chicken won't be done completely, but it will have a nice crispy coating. It might take 2 batches to fry all of the chicken, depending on the size of your skillet. Place all of the chicken on the prepared baking sheet, and push it to one side.

Pour the honey garlic sauce over the chicken, and use a spoon to toss it to coat.

Spread the broccoli florets on the other side of the pan, drizzle with extra oil, salt and pepper, and toss.

Bake the pan for 15 minutes.

When the chicken is done, stir it again to coat it in the sticky sauce.

Serve the chicken with the roasted broccoli and cooked rice.