Inche Kabin (Asian Fried Chicken) recipe [split from SF Asian Fried Chicken thread]
Hi hyperbowler, give this Inche Kabin recipe a try - it's culled from "Nonya Flavours - A Complete Guide to Penang Straits Chinese Cuisine", published by the Star Publications (Malaysia's largest selling newspaper) in conjunction with The State Chinese (Penang) Association:
4 shallots, pounded
1 tspn chilli powder
1 Tbspn coriander powder
1 tspn cumin powder
1 tspn fennel powder
1/4 tspn clove powder
1/2 tspn cinnamon powder
1 tspn turmeric powder
1 tspn ground black pepper
1 tspn salt, or to taste
1 tspn sugar, or to taste
100 ml thick coconut milk
1.5 kg (3.3 lbs) chicken, cut into 16 pieces
1 cup oil for deep-frying
1 tspn mustard powder
3 Tbspn Worcestershire or HP sauce
2 tspn sugar
2 tspn lime juice
1 tspn light soy sauce
2 red chillies, sliced
1. Combine all the spice paste ingredients together in a mixing bowl. Add chicken pieces and toss together thoroughly. Set aside to marinade for 3-4 hours, or preferably overnight in the refrigerator.
2. Heat oil in a wok or fryer, and deep-fry chicken pieces till almost cooked. Remove and drain.
3. Re-heat oil and deep-fry chicken until golden-brown & crisp (twice-cooking the chicken gives it an extra-crisp texture on the outside).
4. Drain chicken, and serve hot with dipping sauce.
P.S. - Inche kabin is a strong-flavored and slightly salty dish - serve with steamed white rice.