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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

1

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

1

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

1

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.

2

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.

3

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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