Place two 2-gallon sized resealable plastic bags together. (I use two just in-case one has a small hole.)
Pat the chicken dry with paper towels and sprinkle lightly with salt and black pepper.
Pour ½ teaspoon kosher salt, ¼ teaspoon black pepper, minced garlic, maple syrup, soy sauce, ginger paste and crushed red pepper into the inside plastic bag.
Add the chicken pieces to the marinade, and zip the inside bag closed, squeezing out as much air as possible.
Seal the outside bag around the inside bag and turn the chicken over a few times to cover ensure all pieces are covered with marinade.
Refrigerate the chicken at least 1 hour or overnight.
When ready to cook, heat the oven to 425°F and line a medium sized baking dish with parchment or spray the dish with nonstick cooking spray.
Place chicken in the pan, being sure to keep a little space between the pieces. Pour the excess marinade over the chicken.
Cook the chicken 20 minutes, then flip each piece over and brush with pan drippings (marinade). Sprinkle chicken with toasted sesame seeds and cook another 10-15 minutes or until the sauce has thickened and has caramelized to the meat. The chicken should cook a total or 30-35 minutes.
Remove the chicken from the oven and let cool slightly.
Garnish with sliced green onions and serve.
*Note: If you can’t find Toasted Sesame Seeds, just toast them yourself by heating a small skillet over medium heat. Spread the seeds in an even layer and cook until they are lightly browned. Shake or stir the seeds very often to prevent burning and to promote evenly toasted seeds – approximately 4-5 minutes. Watch closely.