Soy garlic chicken wings from Hot n Sweet

Time 1 hour
Yields Serves 12
Soy garlic chicken wings from Hot n Sweet
(Genaro Molina / Los Angeles Times)

Soy garlic sauce


In a heavy-bottom saucepan, combine the corn syrup, soy sauce, water, sake, sugar, ginger and garlic. Bring to a boil, stirring occasionally, until it is reduced to 1 quart, about 20 minutes. Remove from heat and set aside.

Chicken batter


In a large bowl, whisk together the flour, cornstarch, sea salt and pepper. Slowly whisk in the water to form a batter that has the consistency of cake batter (if the batter thickens too much, thin with additional water).

Soy garlic chicken wings


Fill a 4-quart pot with frying oil to a depth of 3 to 4 inches. Heat the oil to maintain a temperature of 350 degrees.


Working with a few pieces at a time, dip the chicken, into the batter, shaking off any excess. Deep fry the pieces until the crust is golden-brown and the meat is thoroughly cooked, about 8 minutes Drain the pieces on a rack and continue until all of the chicken is fried.


Toss the chicken in the soy garlic sauce (there may be some leftover), and sprinkle with sesame seeds. Serve the chicken, garnished with green onion.

Adapted from a recipe provided by Hot n Sweet Chicken in Arcadia.

Jenn Harris is a senior writer for the Food section and is also the fried chicken queen of L.A. She has a BA in literary journalism from UCI and an MA in journalism from USC. Follow her @Jenn_Harris_.
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