Sticky Chicken

I am always looking for new ways to make chicken. Don't get me wrong, I'm perfectly happy with what I call my "Shabbat Chicken"-chicken bottoms seasoned and roasted until the bottoms and tops are crispy-plain, simple but so delicious. It's what I make when I'm in a rush or when I just want some comfort food. But then there are those weeks where I want my chicken to scream with interesting flavor, where I am willing to try recipes with 18 ingredient sauces in search of tongue tingling flavor. This recipe  isn't that complicated but it is full of flavor. I made it a couple of weeks ago and my husbands immediate reaction was"this is my new favorite chicken"- I've made it twice since then. It has some Asian flair to it thanks to the soy and ginger and a some sweetness and heat. Trust me, it's yummy and a great addition to my Shabbat chicken rotation. Enjoy!

6 chicken bottoms, cut in half or 15 drumsticks
1 cup flour
3 Tbl cornstarch
salt and pepper
2 cups orange juice
3/4 cup brown sugar
3 Tbl soy sauce
3 Tb rice vinegar
1 1/2 Tbl grated ginger
2 cloves crushed garlic
1/4 cup chili sauce (Sriracha if you are brave, I used Thai Sweet Chili sauce)
sesame seeds for garnish

Preheat the oven to 375. Line a baking sheet with parchment and spray with cooking spray. Mix together the flour, cornstarch and season with salt and pepper. Coat the chicken with the flour mixture and place on a greased baking sheet or pan.  Bake for 25 minutes, flip the chicken over and bake for another 25 minutes. Meanwhile, in a sauce pan add the remaining ingredients. Bring to a boil then reduce to a simmer and simmer for about 15 minutes. When the chicken is done cooking, pour the sauce over the chicken making sure it is all coated. Bake for another 20-25 minutes until the chicken  is golden and the sauce is sticky. Sprinkle with sesame seeds and serve.