Japanese Chicken

• 12 pieces Chicken Drumsticks And Thighs
• 1 cup Corn Syrup
• 1/4 cups Water
• 1/4 cups Soya Sauce
• 1/2 teaspoons Ground Ginger

1. Remove skin from chicken.
2. Mix all ingredients.
3. Place chicken in casserole dish and add marinade.
4. Refrigerate at least 3 hours.
5. Cook for 60 minutes at 350.
6. Serve over jasmine rice.

chicken, syrup, water, soya sauce, ground ginger

Taken from tastykitchen.com/recipes/main-courses/japanese-chicken/ (may not work)