Sticky, Hot and Sweet Chicken

Clean chicken and pat dry with a paper towel. Make small cuts on the chicken or use a skewer to poke some holes in the meat.

Mix pepper, red chili powder, ginger garlic paste, soy sauce, and sesame oil. Rub on chicken and coat well. Refrigerate at least 8 hours, up to overnight.

Preheat oven to 350ºF. Line a baking sheet with aluminum foil and apply cooking spray.

Take marinated chicken, drain excess marinade, and place chicken on the baking sheet. Cover with foil and bake for 30 minutes. Remove foil and cook another 10 minutes, until juices run clear and begin to cook off, and chicken is no longer pink inside.

Meanwhile, mix all the ingredients for the sauce and microwave for 30º40 seconds, mixing well until the brown sugar is fully dissolved.

Take chicken out of oven. Increase oven temperature to 400°F.

Brush the sauce on both sides of the chicken and pour excess sauce on top of the chicken. Bake uncovered for 5 minutes each side, or until juices cook off and chicken is glossy.

Garnish with sesame seeds and green onions and enjoy warm.