For the chicken: Marinate the chicken with the island seasoning, refrigerated, for 24 hours.
For the brown stew: Place the soy sauce, browning, barbecue sauce, sugar, island seasoning, ketchup, teriyaki glaze, paprika, garlic, green onions, habaneros and onion in a blender with 2 cups water. Blend.
Bring 6 quarts water to a boil. Pour the mixture from the blender out into the water and boil for 30 minutes on medium heat.
Fry the chicken in a deep fryer at 350 degrees F until golden brown, 5 to 6 minutes. Remove and drain the excess oil. Add the fried chicken to the boiling brown stew sauce. Cook for 10 to 15 minutes.
In a bowl, mix the cornstarch and cold water together until you have a slurry consistency. Pour the slurry slowly into the stew and simmer for about 5 minutes.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Leo Morgan at Island Frydays in Cincinnati, OH
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