Fried Chicken Chunks (Chicharrones De Pollo) Dominican

Ingredients

• 1 pound skinless , boneless chicken breast meat - cut into chunks
• 0.5 cups dark rum
• 0.5 cups lemon juice
• 0.5 cups minced garlic
• 0.25 cups Worcestershire sauce
• 3 tablespoons garlic powder
• 1 teaspoon adobo seasoning
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon ground coriander
• 2 packetss sazon with coriander and achiote , .18 ounce
• 4 cups corn oil for frying
• 3 cups all-purpose flour

Instructions

1. 1

   Combine chicken, rum, lemon juice, minced garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, black pepper, coriander, and sazon seasoning in a large bowl; stir. Cover and allow to marinate in the refrigerator for 4 hours.

2. 2

   Heat oil in a large pot over medium heat to about 300 degrees F (150 degrees C).

3. 3

   Spread flour into the bottom of a shallow dish. Remove chicken from marinade to flour in the dish; discard marinade. Toss chicken pieces with flour until evenly coated.

4. 4

   Fry coated chicken pieces in hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).