Cut the chicken into 10-16 pieces.

In a bowl or zipper bag, combine soy sauce, lemon juice, rum, chopped garlic, chopped ginger, and bay leaf.

Add the chicken pieces to the marinade.

Refrigerate and marinate for at least 4 hours, or preferably overnight.

On a plate or waxed paper, combine flour, salt, and pepper for dredging.

Heat vegetable oil in an electric fryer or on the stove to 375 degrees.

Dredge the chicken pieces, 4-5 at a time, in the flour mixture.

Fry the dredged chicken until crisp and golden brown, adjusting the time based on the chicken size.

Remove cooked chicken pieces to a rack to drain.

Repeat the dredging and frying process with the remaining chicken.

Serve the chicharrones de pollo with rice and beans and a salad.