12 pieces of chicken thighs and legs

For the marinade

2 oz. ginger, peeled and grated

4 garlic cloves, minced

1/2 tsp. salt

1/4 tsp. pepper

4 fl. oz. soy sauce

2 tbsp. gochujang

2 tbsp. toasted sesame oil, plus extra for light frying

2 oz. cornflour

For the glaze

2 oz. soft light brown sugar

2 fl. oz. runny honey

4 fl. oz. soy sauce

3 oz. tomato ketchup

2 fl. oz. water

1 tbsp. rice wine vinegar or white wine vinegar

2 tbsp. gochujang

2 tbsp. cornflour mixed with 2 tbsp. water

To garnish

1 tbsp. sesame seeds

1. Place all the marinade ingredients (except the cornflour) into a blender. Blend until you have a smooth consistency. Thoroughly massage the marinade into the chicken. Next, rub in the cornflour then cover and set aside for a minimum of 30 minutes.
2. In the meantime, make the glaze by gently whisking all the ingredients (except the liquid cornflour mixture) in a medium-sized pot over a low-medium heat. Continue to mix gently until the sugar completely dissolves.
3. Next, stir in half of the liquid cornflour mixture and continue to simmer until the sauce starts to thicken. At a little more of the mixture if the sauce hasn't thickened by much. It should take about 5-7 minutes and the glaze should coat the back of a spoon. Once you've reached the correct consistency, remove from the heat and set aside.
4. Preheat the oven to 180º Celsius and line two baking trays with foil.
5. Place a large non-stick pan over a medium heat and add a little of the sesame oil. Once the pan is heated, cook the chicken in batches for about 3-5 minutes on each side to brown the meat.
6. Place the chicken on the baking trays and brush some the glaze all over the chicken.
7. Cook the chicken on the top two shelved of the oven for 15 minutes.
8. After 15 minutes, take the chicken out of the oven and brush some more of the glaze all over the chicken. Cook for a further 15-20 minutes until the chicken's juices run clear.
9. Serve with a sprinkling of sesame seeds.