Chicharrones De Pollo (Crispy Fried Savory Chicken Chunks)

• 1 frying chicken
• 1/4 cup soy sauce
• 1/4 cup lemon juice
• 1/4 cup rum
• 3 garlic cloves, minced
• 1/4 teaspoon powdered ginger
• 1 bay leaf
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 2 sazon goya
• 1/2 tablespoon garlic powder
• 2 cups flour
• 1 tablespoon salt
• 1 teaspoon pepper
• vegetable oil (for deep frying)

1. Cut chicken into chunks, if you purchase from a butcher have them cut it into chunks to save time and effort. You should get 10-16 pieces.
2. Combine soy sauce, lemon juice, rum, minced garlic, ginger, and bay leaf in bowl or zipper bag, add chicken pieces, and let marinate at least 4 hours in refrigerator (overnight is best).
3. Combine flour, oregano, sazon, garlic powder, cumin, salt, and pepper, and put on a plate or waxed paper for dredging.
4. In an electric fryer, or on the stove in a deep skillet or pot, heat vegetable oil (to 375 degrees if you have a thermometer).
5. Right before frying, dredge chicken 4-5 pieces at a time, and fry until crisp and golden brown. The time will depend on the size of the chicken.
6. As you complete each batch, remove cooked pieces to a rack or paper towel lined plate to drain. Dredge and fry next batch.

chicken, soy sauce, lemon juice, rum, garlic, powdered ginger, bay leaf, oregano, ground cumin, sazon goya, garlic powder, flour, salt, pepper, vegetable oil

Taken from www.food.com/recipe/chicharrones-de-pollo-crispy-fried-savory-chicken-chunks-471833 (may not work)