Step 1

Combine sauces, garlic, sugar, salt and pepper in a jug. Stir well. Line an ovenproof dish with non-stick paper.

Step 2

Put chicken in dish. Reserve 1/4 cup of marinade and pour remainder over chicken, turning to coat. Cover and refrigerate for 4 hours or overnight. Remove from fridge 15 mins before cooking.

Step 3

Preheat oven to 200°C. Sprinkle chicken with sesame seeds. Roast on the top shelf for 30 minutes.

Step 4

Baste with reserved marinade during cooking. Chicken is cooked when juices are clear. Serve with salad.