1 to 3 lbs. Chicken (cut into 6 pieces)
Black Pepper
1 ½-tbs. Butter (cut into pieces)
1-tbs. Sesame Seeds (toasted)
1-tbs. Cornstarch Sauce ½-tbs. Fine Minced Ginger
2 Green Onions (sliced thin)
1-tbs. Orange Peel (minced)
½-cup Chicken Stock
2-tsp. Light Soy Sauce
2-tbs. Dry Sherry
2-tsp. Sesame Oil
½-tsp. Sugar
1 dash of Chinese Chili Sauce

Cooking
Oven 425 degrees. Place chicken in roasting pan and season with pepper, dot chicken with butter, roast 40-minutes, baste occasionally. Chicken is done with internal temp. reaches 165-degrees and juice run clear.

Prepare Sauce:
Combine ginger, green onion and orange peel with two tablespoons chicken fat and sauté on stove. Heat high until green onions brighten (about one minute). Add stock mixture. Bring to a low boil and add cornstarch combined with an equal amount of coke water, and lightly thicken sauce. Taste sauce and adjust seasonings. Place sauce over chicken and sprinkle with sesame seeds.