Five easy recipes to save you time!  
Nyonya Cooking
Become Member
Get premium features
My Account
Registered members
Fried Chicken with Nyonya Spices

Watch Now

Fried Chicken with Nyonya Spices







Cook Time

Cook Time

20 M / 30 M



2 Servings
Grace Teo
Grace Teo   thegraceteo
Published on August 24, 2013

  Based on 476 ratings  Watch Now


Inchi Kabin (Nyonya-spiced fried chicken) is marinated with a host of spices that will tease your tastebuds. The trick to juicy and delicious Inchi Kabin is to ensure that the chicken meat is marinated long enough in order to infuse with the spices. Therefore, let time play its role here. Some of the spices are toasted to enhance their fragrance. The creaminess of the coconut milk and the spices coating the meat makes this dish truly amazing. Moreover, the accompanying sauce complements this dish well.

After the meat is marinated, deep fry them at low to medium heat for about 10 minutes initially. Subsequently, fry the chicken meat again at a slightly higher heat just enough for them to be fried to crispiness on the outside. However, please note that the herbs may develop a bitter taste due to over frying. Have fun trying out this recipe!

Fried Chicken with Nyonya Spices is also known as: Inchi KabinNyonya Spiced Fried Chicken

Community Food Snaps



  • 400 grams chicken meat
  • 60 millilitres coconut milk
  • 1 teaspoons fennel seeds
  • 3 clove(s)
  • 1 shallot(s)  
  • 0.5 tablespoons coriander powder
  • 0.5 tablespoons chilli powder  
  • 0.5 teaspoons black pepper powder
  • 0.5 teaspoons turmeric powder
  • 0.5 teaspoons cinnamon powder
  • 0.5 teaspoons cumin powder
  • 1 teaspoons salt
  • 1 teaspoons sugar
  • 1 lemongrass stalk(s)  


  • 3 tablespoons worcestershire sauce
  • 1 teaspoons sugar
  • 0.5 chilli peppers (fresh)
  • 1 teaspoons mustard powder
  • 0.25 lime(s)  

Steps to Prepare


Step 1:

Toast fennel seeds until fragrant. Blend or pound together with cloves and lemongrass.


Step 2:

Marinate chicken meat with all the ingredients and coconut milk. Mix till meat are evenly coated. Leave the chicken meat to marinate for a minimum of 6 hours or overnight.


Step 3:

Fry the chicken meat twice. Initially, fry for about 10 minutes and then subsequently, fry for a further 5 to 10 minutes. Frying the chicken twice will prevent the herbs from developing a bitter taste.


Step 4:

To prepare the sauce, mix Worcestershire sauce with sugar, chilli slices, mustard powder and lime.