In a medium-sized saucepan over medium heat, combine the beef broth, soy sauce, honey, and brown sugar. Cook together for 5 minutes, stirring occasionally.

Add the garlic and ginger and continue to cook for 2 minutes.

In a small bowl, whisk together ½ cup hot water plus 2 Tablespoons of cornstarch to form a slurry. Whisk the slurry into the honey garlic sauce and increase heat to high.

Bring the honey garlic sauce to a boil for 2 minutes, stirring occasionally, then reduce to medium to continue simmering for 5 minutes.

While the honey garlic sauce is simmering, season the chicken thighs with white pepper, ground ginger, and garlic powder.

Place the remaining ½ cup cornstarch in a shallow bowl and dredge each chicken thigh in the cornstarch, coating both sides and shaking off any excess.

Place the peanut oil in a skillet over medium heat and once hot, add the coated chicken. Cook the chicken until browned on both sides and an inserted meat thermometer reads 165F, about 4-5 minutes per side.

Set your oven to broil. Spoon the honey garlic sauce over the chicken thighs, about 2-3 tablespoons per thigh, and place the skillet under the broiler to thicken and finish the browning process, 2-3 minutes.