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What You Need:
(To Serve: 4)
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¼ cup dark rum
¼ cup soy sauce, preferably the Japanese type
¼ cup strained fresh lime juice
A 3½ - to 4-pound chicken, chopped into 16 small pieces by dividing the wings, thighs, drumsticks and breasts into halves
2 cups vegetable oil
½ teaspoon salt
Freshly ground black pepper
1 cup flour
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Translate this recipe:
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| How To Cook: |
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1. Warm the rum in a small pan over low heat. Off the heat, ignite the rum with a match and gently shake the pan back and forth until the flame dies. Add the soy sauce and lime juice to the rum.
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2. Place the chicken in a deep bowl and pour in the rum mixture, turning the pieces about with a spoon to coat them evenly. Marinate at room temperature for about 2 hours or in the refrigerator for at least 4 hours, turning the chicken pieces occasionally.
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3. Preheat the oven to the lowest setting and line a large shallow baking dish with a double thickness of paper towels. In a heavy 10- to 12-inch skillet, heat the oil over high heat until it is very hot but not smoking.
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4. Pat the pieces of chicken completely dry with paper towels and season them with salt and a few grindings of pepper. Dip them in the flour and shake vigorously to remove the excess.
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5. Fry 5or 6 pieces of chicken at a time for about 6 minutes on each side, turning them with tongs or a slotted spoon and regulating the heat so they color richly and evenly without burning. As they brown, transfer the pieces to the lined baking dish and keep them warm in the oven.
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6. Serve the chicken as soon as all the pieces are cooked, accompanied if you like with hot boiled rice.
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