Fresh chicken legs 12 each
Kosher salt 2 Tbsp
Fresh ground pepper 2 tsp
Orange marmalade 1 Cup
Sesame oil 3 Tbsp
Soy sauce ½ Cup
Sambal 2 Tbsp
Honey ½ Cup
Ground ginger, dry 1 Tbsp
Chop 1/8" off both ends of the chicken leg. Remove skin from chicken and French the meat from the bone, bringing all of the meat to the large end of the leg.
Season the meat with salt and pepper, place in an oiled baking pan.
Roast chicken in oven 350F for 15 minutes
In a small saucepan, combine all remaining ingredients. Cook over medium heat until mixture boils.
Remove sauce from heat and reserve. Once the chicken has cooked 15 minutes, swirl each leg into the sauce and place back in pan, pour some of the sauce over each leg. Place in oven for an additional 10 minutes. After the first 5 minutes, pour more of the sauce over each leg. Reduce remaining sauce on stovetop until very thick.