Chicharrones De Pollo (Crispy Fried Savory Chicken Chunks) - cooking recipe

Ingredients

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)

Preparation

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.
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).
Combine flour, oregano, sazon, garlic powder, cumin, salt, and pepper, and put on a plate or waxed paper for dredging.
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).
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.
As you complete each batch, remove cooked pieces to a rack or paper towel lined plate to drain. Dredge and fry next batch.