Mix Cantonese sauce, soy sauce, packed brown sugar, 1-1/2 T sesame oil, and sesame seeds. Cook over medium heat until thick and bubbly. Taste at least once to adjust flavor. If to sweet add a bit more soy and to tangy, a bit more sugar.
Set aside sauce.
Cut the chicken into strips.
Mix cornstarch and garlic.
Dip chicken into egg and then cornstarch.
Fry in 1/2 c vegetable oil and 3 T sesame oil till lightly brown and cooked through. Be carefully not to over cook because it will make the chicken tough.
Drain chicken on paper towels and blot off any grease, and place in pan with sauce. Mix well, and serve over jasmine rice. Sprinkle chopped spring onions on top.