- 1/4 cup amber or dark rum
- 1/4 cup fresh lime juice
- 1/4 cup soy sauce
- 1 tablespoon sugar
- 1 1/2 pounds skinless boneless chicken thighs, cut into 1 1/2-inch pieces
- About 2 cups vegetable oil
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- Accompaniments: lime wedges; hot sauce
- Stir together rum, lime juice, soy sauce, and sugar in a shallow bowl until sugar has dissolved. Add chicken and stir to coat. Marinate at room temperature 25 minutes.
- While chicken finishes marinating, heat 1 inch oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers.
- Meanwhile, whisk together flour, paprika, and 1/2 teaspoon salt in a shallow bowl. Drain chicken and pat dry. Dredge in flour, shaking off excess, then transfer to a plate.
- Fry chicken in 3 batches, turning occasionally, until deep golden brown and cooked through, 6 to 7 minutes per batch. (If chicken darkens too quickly, reduce heat.) Transfer to paper towels to drain.