In a small bowl whisk together the garlic, honey, soy sauce and ketchup. Set aside.
Chop each chicken thigh into 5 or 6 bite-size pieces. Dry the chicken with a paper towel to absorb any moisture.
Add pepper and cornstarch to a resealable plastic bag. Add the chicken pieces to the bag. Close the bag and shake the chicken to coat it with the mixture.
Meanwhile, in a non-stick skillet, heat the oil until hot.
Add the beaten egg to a small, shallow dish.
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.
Give sauce a quick stir and pour over chicken. Gently stir and allow the sauce to coat the chicken. Cook until the sauce has thickened and heated through.