Preparation:
Spray 5 quart saucepot or Dutch oven with nonstick cooking spray and set over medium heat; add chicken parts and cook, turning when necessary, until chicken is browned on all sides, 4-6 minutes. Transfer chicken to platter and set aside.
In 2 quart measure or small mixing bowl combine 1/2 cup water with the juice, soy sauce, scallion, ketchup, sugar, garlic and red pepper, mixing well; pour into pot and cook over medium heat for 1-2 minutes, stirring constantly to scrape up any browned particles from bottom of pan. Reduce heat to low and return chicken to pot; cover and cook until chicken is tender, 20-25 minutes. Transfer chicken to platter and keep warm, reserving liquid in pot.
Dissolve cornstarch in remaining tablespoon water and add to liquid in pot; cook, stirring frequently, until sauce is thickened, 3-4 minutes. Pour sauce evenly over chicken and sprinkle with toasted sesame seed.
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