1. Place broccoli in a colander and allow to defrost. Drain well and place in a ziplock bag with a little potato starch. Toss to coat and set aside.
2. In a medium bowl, combine the egg, half a cup potato starch, water, and salt. Stir in broccoli and toss until coated. (The broccoli doesn’t have to be fully coated with batter.)
3. In a large frying pan, heat oil and add coated broccoli to the pan. Fry broccoli nuggets, stirring intermittently, until well browned on all sides. (You can leave some nuggets in larger clusters or break them up with a spoon.) Remove broccoli from pan and set aside.
4. In a small pot, combine all ingredients for the sauce and cook, stirring, until it boils and thickens. Pour over warm broccoli or serve separately for dipping. Add additional salt if desired. Serve hot.
If preparing these nuggets in advance, reheat uncovered to get them crispy again. Drizzle with sauce immediately before serving. If you’d like, you can sub fresh lemon juice for the lime juice