Inchi Kabin

4.85 stars

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.

Preparation 20 mins
Cooking 30 mins

Side

Inchi Kabin, Nyonya Spiced Fried Chicken

Malaysian, Singaporean, Indonesian


Nutrition per Serving

2025 kcal
24 g
198 g
46 g


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. For the sauce, you can use plain mustard if mustard powder isn't available.


Ingredients

Servings:  
1 tsp
fennel seeds
3
clove(s)
1
lemongrass stalk(s)
400 g
chicken meat
1
shallot(s)
1⁄2 tbsp
coriander powder
1⁄2 tbsp
chilli powder
1⁄2 tsp
black pepper powder
1⁄2 tsp
turmeric powder
1⁄2 tsp
cinnamon powder
1⁄2 tsp
cumin powder
1 tsp
salt
2 tsp
sugar
60 ml
coconut milk
400 ml
oil
3 tbsp
worcestershire sauce
1⁄2
chilli peppers (fresh)
1 tsp
mustard powder
1⁄4
lime(s)

Steps to Prepare

Inchi Kabin Step 1

Step 1 of 4

In a pan, toast fennel seeds over medium heat until fragrant. Blend or pound them together with cloves and lemongrass until it creates a paste.

Inchi Kabin Step 2

Step 2 of 4

    • 400 g chicken meat
    • 1 shallot(s)
    • 1⁄2 tbsp coriander powder
    • 1⁄2 tbsp chilli powder
    • 1⁄2 tsp black pepper powder
    • 1⁄2 tsp turmeric powder
    • 1⁄2 tsp cinnamon powder
    • 1⁄2 tsp cumin powder
    • 1 tsp salt
    • 1 tsp sugar
    • 60 ml coconut milk

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

Inchi Kabin Step 3

Step 3 of 4

    • 400 ml oil

Heat oil over medium heat. Then fry chicken for about 10 minutes. Subsequently, fry for a further 5 to 10 minutes. Frying the chicken twice will prevent the herbs from developing a bitter taste.

Inchi Kabin Step 4

Step 4 of 4

    • 3 tbsp worcestershire sauce
    • 1 tsp sugar
    • 1⁄2 chilli peppers (fresh)
    • 1 tsp mustard powder
    • 1⁄4 lime(s)

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

Published: August 24, 2013


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