Sticky Chicken - cooking recipe

Ingredients

3/4 cup tomato sauce (ketchup)
1/3 cup sweet chili sauce
1/3 cup char siu sauce
2 garlic cloves (minced)
2 teaspoons ginger (finely grated)
1 tablespoon sesame oil
2 kg chicken pieces (see note above)
2 teaspoons sesame seeds (lightly toasted)
1/4 cup coriander leaves (roughly torn)
4 green onions (thinly sliced)

Preparation

Preheat oven to 200C (180C fan forced).
Combine tomato sauce, sweet chilli sauce, char sui sauce, garlic, ginger and sesame oil in a large glass or ceramic bowl (no metal), reserve 1/3 cup of the marinade (to be used for basting).
Add chicken pieces to marinade for at least 30 minutes (longer is fine) in the refridgerator.
Line a large roasting pan with baking paper and place the chicken pieces in a single layer in the prepared pan.
Bake, basting the chicken with the reserved marinade and turning occasionally, for 35 to 40 minutes or until glazed and cooked.
While the chicken is cooking combine the sesame seeds, coriander and green onion in a small bowl.
Remove chicken from oven and put onto a serving platter and garnish with the sesame seeds, coriander and green onion mix and serve.