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Preheat oven to 350 F.
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1.
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If you are working with bone-in chicken, remove the skin and debone.
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Once the meat is boneless and skinless, cut into 1 inch cubes.
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Place into a shallow bowl thats just large enough to hold the meat.
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2.
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Combine soy sauce, marmalade, sherry, pepper flakes, ginger and garlic in a bowl.
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Pour approximately half of the mixture onto the meat.
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Reserve the remaining for the glaze.
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Refrigerate for 20 minutes.
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3.
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After the meat has marinated, combine flour and sesame seeds in a resealable plastic bag.
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Remove the chicken pieces from the marinade and shake to remove excess moisture.
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Toss the chicken into the bag with the dry mixture and shake to coat.
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Place chicken onto a large baking sheet.
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4.
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Pour the melted butter over the chicken and bake for 20 minutes, turning the pieces over after 10 minutes.
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5.
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While the chicken cooks, pour the reserved liquid into a saucepan over medium heat and reduce by at least half until its a glaze consistency.
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6.
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When the chicken is golden, remove it from the oven and toss with the glaze before plating.
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7.
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Sprinkle additional sesame seeds for garnish.
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Note: I served this meal with a side of brown rice sauteed with stir-fried vegetables.
