Ingredients

• 1 1/2 pounds chicken breast
• 1/4 cup soy sauce
• 1/4 cup rum
• 1/4 cup lemon juice
• 2 garlic cloves, roughly chopped
• 1 piece ginger, roughly chopped
• 3 large red onion, finely chopped
• 4 cloves garlic, minced
• 2 teaspoons sugar
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 2 cups flour
• 1 tablespoon salt
• 2 teaspoons freshly ground pepper
• Vegetable oil for deep-frying

Directions

1. Cut chicken into 1-inch cubes. Mix together soy sauce, rum, lemon juice, garlic, and ginger in a bowl. Marinate chicken in mixture for at least 5 hours, preferably overnight.

2. Prepare the onions before frying the chicken: In a wok or pan, gently sauté onions and garlic over low heat until onions are translucent, about 15 to 20 minutes. Season with sugar and paprika, then salt and pepper to taste. Transfer to serving dish.

3. Combine flour, cornstarch, salt, and pepper in a large bowl to be ready for dredging chicken. Fill wok 1/3 or 1/2 way up with vegetable oil and heat oil to 375 degrees Fahrenheit. Working in batches, dredge chicken in cornflour mixture, then shake off excess flour. Fry chicken until crisp and golden brown on all sides, about 2 to 3 minutes. Remove and place on a paper-towel lined plate to drain. Repeat with other batches.

4. Serve with paprika onion side and garnish with optional mint or cilantro.

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