An authentic Nyonya fried chicken dish using a variety of spices. Also known as 'inchi kabin', this special fried chicken is also marinated with coconut milk. It makes the taste of inchi kabin rich and flavourful.
Authentic inchi kabin is a Nyonya-spiced fried chicken dish. It requires the chicken pieces to be marinated with a number of spices that will tease your taste buds. This special fried chicken recipe goes well with nasi lemak or simply steamed white rice.
Enhance the flavours of the spices
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.
How to create crispy and juicy inchi kabin
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. If the chicken pieces are fried for a long time at one go, the herbs may develop a bitter taste. Hence, double frying is recommended.
Best part of chicken
For this recipe, I used the drumsticks. You may also use chicken wings or chicken thighs, if that is your preference.
Inchi kabin dipping sauce
The sauce to go with inchi kabin is a mix of savoury and sourness. Using Worcestershire sauce, mix sugar, chilli slices, mustard powder and lime juice together. Otherwise, a simple soy lime dip would work just fine! Just like in many Peranakan dishes, the English influence is often seen. Worcestershire sauce is an example.