1/3 c. soy sauce
3 tbsp. salad oil
1 tsp. dry mustard
1/2 tsp. ground ginger
1/4 tsp. pepper
2 cloves garlic, minced
1 (2 1/2 lb.) frying chicken, cut in serving pieces

Mix first six ingredients and brush on all sides of chicken pieces, placing them in a large container. Refrigerate for a few hours. Set chicken on rack in shallow pan. Bake in moderate oven, 350 degrees, for 50 minutes or until tender. Brush with sauce every 15 minutes as long as sauce remains. Makes 4 brown and crisp servings.