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Pre-heat oven to 180°C (160°C fan-forced).
Combine Chelsea Dark Cane Sugar, soy sauce, vinegar, honey, garlic and ginger in a large bowl.
Add chicken pieces and toss to coat.
Cover and refrigerate for 20 minutes.
Arrange chicken pieces in a lined baking dish and tip half of the marinade over chicken.
Bake for 25 minutes, turning once during cooking time.
Place remaining marinade in a saucepan, bring to the boil, reduce heat and simmer until reduced and thickened.
Serve chicken drizzled with reduced marinade, sprinkled with sesame seeds and spring onions.