Season chicken thighs with marinade and store in plastic container in the refrigerator for several hours or preferably overnight. Dip marinated chicken in beaten egg and coat lightly with corn flour. Deep-fry in hot oil until golden brown and crispy. Arrange the deep-fried chicken pieces on two individual plates.
Put sauce ingredients in a non-stick saucepan and bring to a low simmering boil until sauce turns thick. Remove and pour over the chicken. Serve chicken chops with a garnishing of parboiled broccoli and sweet snow peas.