Cut chicken parts into morsels, discard wing tips. Season well with adobo; mix remaining ingredients, except for corn oil, and pour over chicken. Marinate, covered, for several hours in the refrigerator.
Heat oil on medium high until hot, but not smoking. Fry a few chicken bits at a time until crisp and golden (8-10 minutes). Remove with slotted spoon, drain on paper towels and serve immediately with lemon or lime wedge.