I always thought Inche Kabin [nyonya fried chicken] is a difficult dish to prepare with so many spices in the marinade. But after having a 'good' look at the recipe, I noticed that the spices required are all in powder form which are easily available. So here is the yummy fried chicken dish.
Very aromatic fried chicken, not spicy but tasted good with the dipping sauce and extra delicious with the sliced big onions. Perfect blend of ingredients.
Recipe Source - adapted from Nyonya Flavours
1 kg chicken – cut into bite size pieces
Enough oil for deep frying
Spice Paste [combine]
4 shallots – pounded
1 tsp each of cumin powder, fennel powder, turmeric powder, ground black pepper, salt and sugar
½ tsp cinnamon powder
¼ tsp clove powder
2 tsp chilli powder
1 tbsp coriander powder
100 ml thick coconut milk
Dipping Sauce [ combine]
2 red chillies – seeded and sliced
1 tsp mustard powder
1 tsp light soy sauce
2 tsp sugar
2 tsp lime juice
- Combine all the spice ingredients in a mixing bowl. Add chicken pieces to coat well and marinate for at least 3-4 hours or overnight in the fridge.
- Heat oil in a wok or sauce pot, deep fry chicken pieces in batches until cooked, golden and crispy. Dish out.
- Serve with dipping sauce and sliced big onions.