Ponzu Chicken Bites

• 1/4 cup dark rum
• 1/4 cup freshly squeezed lime juice
• 1/4 cup soy sauce
• 1 tablespoon agave syrup or honey to taste
• 1 1/2 pounds boneless skinless chicken breasts cut into 1 1/2 inch chunks
• Vegetable oil for frying
• 1 cup flour
• 1/2 teaspoon salt
• 1 teaspoon paprika
• Limes wedges and hot sauce on the side
• 3 tablespoons for dipping sauce-freshly squeezed lime juice-
• 3 tablespoons for dipping sauce-soy sauce
• 1 tablespoon for dipping sauce-agave syrup and honey

1. Prepare marinade, stirring together lime juice, rum, soy sauce, and agave or honey in a bowl until well mixed. Add the chicken to the marinade and let marinate for a minimum of 1 hour and up to overnight in the refrigerator.
2. Pour enough oil in a heavy thick bottomed pan so that it comes up the sides at least a half an inch. Heat oil on medium high until a little pinch of flour sizzles when you drop it in the pan, you now know the oil is hot enough to use.
3. While the oil is heating, whisk together the flour, paprika, and salt in a bowl. Remove the chicken pieces from the marinade and pat dry with paper towels. Dredge the chicken pieces in the flour mixture and transfer to a plate.
4. Fry the chicken in about 3 batches, about 3 minutes on each side, until deep golden brown and the chicken is cooked through. (If the chicken is browning too quickly, reduce the heat a bit). Remove to a plate lined with paper towels to soak up the excess oil.
5. Whisk together the dipping sauce and serve with the hot sauce and lime wedges on the side.

dark rum, freshly squeezed lime juice, soy sauce, syrup, chicken breasts, vegetable oil, flour, salt, paprika, dipping saucefreshly squeezed lime juice, dipping saucesoy sauce, dipping sauceagave

Taken from food52.com/recipes/25167-ponzu-chicken-bites (may not work)