Preheat oven to 350 F.

Debone and skin chicken if necessary, then cut into 1-inch cubes.

Place chicken cubes in a shallow bowl.

In a separate bowl, combine soy sauce, orange marmalade, sherry, red pepper flakes, ground ginger, and minced garlic.

Pour half of the mixture over the chicken, reserving the rest for the glaze.

Refrigerate chicken for 20 minutes to marinate.

In a resealable plastic bag, combine flour and sesame seeds.

Remove chicken from marinade and shake off excess moisture.

Toss chicken in the flour mixture to coat evenly.

Place coated chicken pieces on a baking sheet.

Pour melted butter over the chicken.

Bake for 20 minutes, flipping the pieces after 10 minutes.

While chicken bakes, pour the reserved marinade into a saucepan.

Heat over medium heat and reduce by half until it thickens into a glaze.

Once the chicken is golden brown, remove from oven.

Toss the baked chicken with the prepared glaze.

Plate the orange sesame chicken.

Garnish with additional sesame seeds if desired.

Serve with sides such as brown rice and stir-fried vegetables.