For the Glaze:

1. In a small saucepan, mix together the soy sauce, mirin, broth, sugar, ketchup, red pepper pods, ginger slices and garlic. 
2. Over medium-low heat bring mixture to a simmer, for about 15 minutes, then reduce heat to low. 
3. In a small bowl, blend together cornstarch and water to make a slurry. 
4. Whisk cornstarch mixture into the simmering liquid and continue to stir making sure that the mixture is well incorporated. 
5. Turn the heat back up to medium-low heat.  Cook, stirring constantly, until thickened. 
6.  Remove from heat and pour sauce through a strainer to remove ginger and chili pods and discard.
7. Set finished sauce aside. 

For the Chicken:

1. In a small bowl, mix together the salt, garlic powder, ginger, coriander and pepper.
2. Sprinkle spice mixture liberally over both sides of chicken pieces.  This can be done up to 24 hours in advance.

To Bake Chicken:

1. Preheat oven to 450 degrees.
2. In a small bowl, pour 2 Tablespoons of prepared Ginger-Chili sauce to use as a glaze.  Lightly baste the chicken on both sides with the glaze.
3. Place chicken on a prepared baking sheet or griddle .  I prefer to use Bak Klene ZT to spray my baking sheets, or line them with foil.
4. Bake for 4-5 minutes and remove from oven.  Turn the chicken over and return to oven, baking for an additional  3-4 minutes.  This bake time is based on chicken breast cutlets.  The bake time will depend on how thick or big the chicken pieces are but the internal temperature should reach 145 degrees for breast and 150-155 for thighs.

Alternatively, chicken can be grilled rather than baked.