Line 13×9” baking dish or rimmed baking pan with foil, or use a baking stone. Lightly coat with cooking spray or oil.
Marinade
In a small bowl, whisk together 1/4 cup soy sauce, plus sherry, ginger paste, brown sugar and Chinese five spice. Set aside.
Place chicken and marinade in a covered container or zip top storage bag. Marinate in the refrigerator for at least 1 hour.
Basting Sauce
In another small bowl, whisk together remaining 1/4 cup soy sauce, plus honey and both oils. Set aside.
Roasting
Arrange chicken in baking dish or on rimmed baking sheet; Use a pastry brush to baste chicken pieces with honey basting sauce.
Baked chicken in preheated oven for 40 minutes, basting a couple of times during roasting (every 10 minutes, optional). The chicken will become sticky and tender. Remove from oven when golden brown and fully cooked through (internal temp of 165°F).
Serve topped with any pan juices from baking pan, sesame seeds and chopped cilantro. (See Note 2)
Video
Notes
If desired, use boneless chicken thighs and reduce cooking time by 10 minutes.
To prevent risk of serious illness from bacteria in uncooked chicken, never reuse or serve leftover chicken marinade or basting sauce.