To make the marinade, combine Fountain Hoi Sin Sauce, Fountain Soy Sauce, Fountain Soy & Honey Sauce, ginger, garlic and sesame oil. Place chicken in a large snap lock bag and add combined sauces. Close the bag and squish together until evenly distributed. Refrigerate the chicken in the bag for 1 hour or longer if time allows.
Remove the chicken from the bag and lay the pieces on a lined baking tray. Bake for about 35 minutes, or until the chicken is cooked through and golden brown.
Serve with steamed rice and Asian vegetables. Garnish with green onions. Drizzle with extra Soy & Honey Sauce if desired.