Uncle Lous 13 Chicken Recipes

Steps:

• Heat oil in a deep-fryer or heat 3 inches of oil in a heavy pot until a deep-fryer thermometer reads 375 degrees F. Line a baking sheet with paper towels.
• Rinse chicken thoroughly pat dry with more paper towels. Put the seasoning mix in a plastic bag. Add the chicken 2 to 3 pieces at a time, close the bag, and shake until all of the chicken is well coated.
• Remove the chicken from the bag and shake off excess seasoning mix. Slip the chicken into the hot oil and fry until the juices run clear, about 12 to 15 minutes. Remove from the oil and drain on the lines baking sheet to remove excess oil. Serve as is, or dipped in the Sweet Spicy Love sauce.

Steps:

• Marinate chicken for at least 2 hours.
• Remove from marinade.
• Grill on medium low (never grill chicken on high, but that's for another day) until the juices run clear.

Steps:

• In a medium bowl, combine the star anise, soy sauce, vinegar, sugar, and rice wine. Set aside.
• Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes with 1 to 2 seconds of contact. Swirl in the oil and carefully add the chicken skin side down, spreading it in the wok. Cook, undisturbed 3 to 4 minutes, adjusting the heat between medium and medium-high to let the chicken brown.
• Add the garlic and ginger. Then, using a metal spatula, turn the chicken over, and pan-fry 3 to 4 minutes, or until the chicken is browned but not cooked through. Stir the soy sauce mixture, and swirl it into the wok. Turn the chicken over. It should be golden brown. Swirl the broth into the wok, cover, reduce the heat to low, and cook 8 minutes for the legs or 5 minutes for the breast.

Steps:

• Bring the vinegar to a boil in a mdeium saucepan. As soon as the vinegar starts to boil, add the Uncle Lou's Corruption and stir to dissolve completely. remove from the heat and stir in the hot sauce and honey. Put nto sealable containers and remember to shake well before using. Store for up to 1 month.