Chicharrones De Pollo

• 1/4 cup dark rum
• 1/4 cup fresh lime juice
• 1/4 cup soy sauce
• 1 tablespoon sugar
• 1 1/2 lbs boneless skinless chicken thighs, cut into 1 1/2 inch pieces
• 2 cups oil
• 1/2 cup flour
• 1/2 teaspoon paprika

1. Stir together rum, lime juice, soy sauce, and sugar in a shallow bowl until sugar has dissolved. Add chicken and stir to coat. Marinate at room temperature for 25 minutes.
2. Heat 1 inch oil in a large deep skillet over med-high until it shimmers. Meanwhile, whisk together flour, paprika, and 1/2 teaspoons salt in a shallow bowl.
3. Drain chicken and pat dry. Dredge in flour, shaking off excess, then transfer to a plate.
4. Fry chicken in 3 batches, turning occasionally, until deep golden brown and cooked through, 6-7 minute per batch. Transfer to paper towels to drain.

dark rum, lime juice, soy sauce, sugar, chicken, oil, flour, paprika

Taken from www.food.com/recipe/chicharrones-de-pollo-250218 (may not work)