Inchi Kabin is a Nyonya-style fried chicken marinated with over 10 spices and coconut milk. I thought the name is very unique unlike any other dishes name, no? My first encounter with Inchi Kabin was at Nyonya Foodhouse (ground floor) in Atria Shopping Centre. Actually that’s the only place I have my doses of inchi kabin – the very best one (with kick)! Just thinking about it makes me salivate. Ohh, dare me if you have a better one to recommend. 🙂
But of course as a person who likes to cook, it’s only a matter of time before I make my own inchi kabin. So imagine my sheer delight when I found an inchi kabin recipe from my sis’ Nyonya Flavours cookbook. This recipe is very easy and simple to follow. The only roadblock perhaps is gathering all the spices (up to 10 types). Hehe
First, pound shallots with mortar and pestle.
Clean chicken and cut into smaller pieces.
I used about 1.25kg instead of the recommended 1.5kg chicken ranging from ribs, wings and breast.
Marinate for 3-4 hours or overnight in the fridge. Mine was marinated overnight.
Add 2-3 cups of oil for frying in a wok.
Deep fry the chicken pieces until almost cooked.
I didn’t deep fry mine (only 3/4 submerge) because I wanted to save oil. Thank God I did this because after the first frying session, the oil has lots of dark sediment (due to the shallots I think). It sticks to the chicken as well.
Next reheat oil and deep fry the chicken until golden brown and crispy.
Because my oil was really dark. For this second frying session, I use new oil.
Drain with paper towel and add onions (and/or spring onions) for garnish. That’s it!
Serve hot with the sauce.
I did prepare the sauce but it was not to my liking. I added the sauce recipe at the bottom. Feel free to try it.
Though I must say there’s something missing (just little). Perhaps because I’ve tasted the best :). Maybe I need to increase the quantify of the spices to get more kick. Don’t let this prevent you from trying though. It’s still worth it.
Inchi Kabin – Nyonya Fried Chicken
Adapted from Nyonya Flavours
1.5kg chicken, cut into 16 pieces
4 shallots, pounded
2 tsp chili powder
1 tbsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
1/4 tsp clove powder
1/2 tsp cinnamon powder
1 tsp turmeric powder
1 tsp ground black pepper
1 tsp salt, or to taste
1 tsp sugar, or to taste
100ml thick coconut milk
2-3 cups oil, for deep frying
Sauce (mix together)
1 tsp mustard powder
3 tbsp Worcester/HP sauce
2 tsp sugar
2 tsp lime juice
1 tsp light soy sauce
2 red chilies, sliced
1-2 onions for garnish, sliced
1 stalk spring onions for garnish, sliced
1. Combine all the spice paste ingredients together in a mixing bowl. Add chicken and coat well. It’s better to use your hand to get the spices into every nook and corner. Set aside to marinate for 3-4 hours, or preferably overnight in the refrigerator.
2. Heat the oil in a wok or fryer, and deep fry the chicken pieces until almost cooked. Remove and drain.
3. Reheat oil and deep fry the chicken until golden brown and crispy.
4. Remove from heat and drain on paper towels. Serve hot with sauce. Optional: garnish with onions.
Hope you like it.