Start this recipe by seasoning the chicken cubes well with salt and pepper. Next, beat the egg in a large bowl. Throw in the chicken to coat evenly. In another bowl, mix together the 34tbsp cornflour and 2 tbsp. sesame seeds. Dip the egg coated chicken into the cornflour mixture and coat evenly. Fry the chicken in hot oil for 1 minute, remove and continue to cook in the oven for 3-4 minutes. Meanwhile, make the sauce by heating together the garlic, soy, brown sugar, hoisin and chili flakes together in a large pan. Mix the chicken stock with the 1 tbsp. cornflour, add to the pan and stir well. Heat till bubbling to thicken the sauce then throw in the cooked chicken and mix well to coat. Serve the chicken in bowls filled with rice and decorate with extra sesame seeds and sliced spring onions.