Combine chicken thigh, vegetable oil, and salt in a big bowl. Add the beaten egg into the bowl with the chicken. Mix well and let marinate for 10 to 20 minutes.

Right before cooking, add the cornstarch. Stir to coat chicken, until it forms an uneven coating with a little dry cornstarch left unattached. If the batter is too wet, you can add a bit more cornstarch.

Add the peanut butter and water into a medium-sized bowl. Stir and mix until the water is fully incorporated. Add the rest of the ingredients, one liquid at a time, and stir until smooth.

Heat 1/4 cup water in a large skillet over medium heat until boiling. Add the broccoli and cover the pan. Let steam for 1 minute, or until the broccoli reaches the desired texture. Transfer the broccoli to a big plate and set aside. Wipe any excess water from the pan with a paper towel.

Heat 3 tablespoons of oil in the same skillet until hot. Add chicken all at once and spread into a single layer. Separate chicken pieces with a pair of tongs or chopsticks.

Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer the chicken to a plate.

If there’s no oil in the pan, add the remaining 1/2 tablespoon oil, along with garlic, ginger, and green onion. Cook and stir a few times until it releases the fragrance.

When you’re ready to serve, pour the peanut sauce over the chicken and serve hot as a main dish. The chicken will remain crispy if you pour the sauce on it right before eating.