Orange Sesame Chicken

Preheat oven to 350 F.

1. If you are working with bone-in chicken, remove the skin and debone. Once the meat is boneless and skinless, cut into 1 inch cubes. Place into a shallow bowl that’s just large enough to hold the meat.
2. Combine soy sauce, marmalade, sherry, pepper flakes, ginger and garlic in a bowl. Pour approximately half of the mixture onto the meat. Reserve the remaining for the glaze. Refrigerate for 20 minutes.
3. After the meat has marinated, combine flour and sesame seeds in a resealable plastic bag. Remove the chicken pieces from the marinade and shake to remove excess moisture. Toss the chicken into the bag with the dry mixture and shake to coat. Place chicken onto a large baking sheet.
4. Pour the melted butter over the chicken and bake for 20 minutes, turning the pieces over after 10 minutes.
5. While the chicken cooks, pour the reserved liquid into a saucepan over medium heat and reduce by at least half until it’s a glaze consistency.
6. When the chicken is golden, remove it from the oven and toss with the glaze before plating.
7. Sprinkle additional sesame seeds for garnish.

Note: I served this meal with a side of brown rice sauteed with stir-fried vegetables.