Step 1

Preheat oven to 400°F. Line a baking sheet with foil and top with a baking rack.

Step 2

Place chicken pieces onto reserved baking rack and pat dry with a paper towel. Drizzle chicken with sesame oil and season with salt and pepper. Bake 45 minutes (400°F). Meanwhile, make the sauce.

Step 3

Place ginger, garlic and black peppercorns into mixing bowl and grind 10 sec/speed 10. Scrape down sides of mixing bowl with spatula.

Step 4

Add shallots and sesame oil and chop 5 sec/speed 5. Scrape sides of mixing bowl with spatula and without measuring cup cook 3 min/250°F/speed 1.

Step 5

Add marmalade, hoisin sauce, soy sauce, star anise, five spice and red pepper flakes and without measuring cup cook 5 min/250°F/speed 1. Meanwhile, combine corn starch and water in a small bowl and set aside.

Step 6

Add corn starch-water mixture to mixing bowl and without measuring cup cook 2 min/250°F/speed 1.

Step 7

Brush chicken with sauce periodically and bake for an additional 15 minutes (400°F) or until internal temperature reads 165°F. Garnish with sesame seeds and sliced tangerines and serve with steamed rice.