For the marinade
1/2 cup honey
1/4 cup soy sauce
4 cloves garlic
1 tbsp grated fresh ginger
1 tbsp vegetable oil
1/2-1 tsp red chilli flakes
For the Korean Chicken
3 lbs chicken legs and/or thighs (bone-in, skin-on)
4 green onions
1 tbsp sesame seeds
US Customary - Metric

In a large bowl combine honey, soy sauce, ginger, garlic, oil and red chilli flakes.
Then add chicken pieces, making sure chicken is fully submerged in the marinade.

Cover with a lid or plastic wrap and let it marinate in the refrigerator for at least two hours or overnight.

Preheat the oven to 375F/200C. Take the chicken pieces out of the marinade and place them on parchment lined shallow baking pan. Reserve the marinade.

Cook the chicken in the oven for 35-40 minutes or until juices run clear and the skin is dark and slightly blistered. (Internal temperature 180F/82C) Baste with the marinade half way through the cooking for deeper flavour.

Take the chicken out of the oven and remove to a serving plate, sprinkle with sliced green onions and sesame seeds before serving.