Ingredients
2/3 cups honey
2 tablespoons fresh ginger, peeled and minced
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons low-sodium soy sauce
2 tablespoons sesame oil
1 teaspoon grated orange rind
1 teaspoon Worcestershire sauce
4 garlic cloves, minced
1 1/4 pounds boneless chicken thighs, cut into bite-sized pieces (about 16 thighs)
Cooking spray
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon flour
2 teaspoons sesame seeds, toasted (optional)
Preparation
Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well. Add chicken; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally.
Preheat oven to 425°.
Remove chicken from bag, reserving marinade. Arrange chicken in a single layer on a pan (original recipe suggests the rack of a broiler pan but this makes an awful mess) coated with cooking spray. Sprinkle chicken with salt and pepper. Bake at 425° for 20 minutes, stirring once.
While chicken is cooking, strain marinade through a sieve into a bowl; discard solids. Place marinade in a saucepan; bring to a boil. Cook 3 minutes; skim solids from surface. Add flour to pan, stirring with a whisk; cook 1 minute. Remove from heat; pour glaze into a large bowl.
Preheat broiler.
Add chicken to glaze; toss well to coat. Place chicken mixture back on pan; broil 5 minutes or until browned, stirring twice. Sprinkle with sesame seeds, if desired.
