Hot N Sweet’s Soy Garlic Chicken Wings

Today’s Secret Recipe (below) is from Hot N Sweet Chicken in Arcadia, California. This popular spot puts a Korean twist on many classics like pizza and tacos but many customers are raving about the bold and spicy Korean fried chicken served at this eatery. What makes these wings special is the coating. It’s crisp and golden, light in texture, and when you take a bite, it shatters, then melts on your tongue. These wings are then tossed in a bright, salty soy garlic sauce.

If you love wings, check out this Ginger Garlic Chicken Wings Recipe on our forum.


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Hot N Sweet’s Soy Garlic Chicken Wings
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Soy garlic sauce:

  • 2 cups corn syrup
  • 1 1/2 cups low-sodium soy sauce
  • 1 1/2 cups water
  • 1/2 cup sake
  • 2 tablespoons sugar
  • 1 1/2 teaspoons grated ginger
  • 1 1/2 teaspoons minced garlic

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:

  • 3 cups flour
  • 1 1/2 cups cornstarch
  • 1 1/2 teaspoons sea salt
  • 3/4 teaspoon ground pepper
  • 1 cup water, more as needed

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:

  • Oil, for frying
  • 3 pounds trimmed chicken wings, cut at the joints and wing tips removed (about 36 pieces)
  • Prepared batter
  • Prepared soy garlic sauce
  • Toasted sesame seeds, for garnish
  • Sliced green onion, for garnish
  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.

Serves 12

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Source: LA Times

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