Method

1. Combine the first 9 ingredients in a container with a lid; stir it well & then add the chicken and stir again – making sure to coat the chicken well. Put the lid on the container & place in the fridge for a minimum of 2 hours plus, the longer the better so ideally overnight.
     
2. Preheat the oven to 220°c or 200°c fan forced 
   
   
3. Once marinated remove the chicken from the container, reserving the marinade. Place the chicken in a single layer on a baking tray either coated with cooking oil or with none stick alternative such as greaseproof paper. 
4. Sprinkle chicken with salt and pepper. Bake for 20 minutes, stirring once.
   
   
5. While the chicken is baking, strain the marinade through a sieve into a small saucepan; discard solids (ginger & garlic etc) bring this liquid to a boil & continue to boil for 3 minutes. Combine the cornflour and water in a small bowl then add this mixture slowly to the liquid in the saucepan, stirring as you do so & cook for a further 1 minute until the mixture has thickened into a smooth paste.  Remove from the heat and add the baked chicken into the saucepan, mixing it well to ensure an even coat on the chicken.
   
   
6. Turn the grill on to high. Spoon the chicken back onto the baking tray & place under the grill for about 5 minutes stirring a couple of times – aiming for a nice brown glazed look.
   
   
7. Sprinkle the sliced spring onions & sesame seeds on top.