Inche Kabin - Malaysian Fried Chicken

5.0 from 12 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 8


  • 8-10 chicken drumsticks (or 16-20 chicken wings)
  • enough oil for deep frying (Note 1)
  • Marinating sauce
  • 100 ml coconut milk
  • 200 gram shallot (or onion)
  • 3 lemongrass, white parts only
  • 2 eggs
  • 1 1/2 tablespoon salt
  • 3 tablespoon curry powder
  • 2 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 6 tablespoon corn starch


  1. Place all ingredients for marinating sauce in a blender and puree into a smooth paste.
  2. Transfer the marinating paste to a large gallon size ziplock bag, along with chicken drumsticks/wings. Marinate in the fridge overnight.
  3. Before frying the chicken, take them out from the fridge and return to room temperature.
  4. Heat one inch of oil in a pot for deep frying. Once the oil is hot (175 Celsius/350 Fahrenheit), fry the chicken until the skin is deep golden brown and the inside is fully cooked. It takes about 12-15 minutes for drumsticks and about 10-12 minutes for wings. (Note 2)
  5. Drain fried chicken on a wire rack over a baking sheet. Wait for 10 minutes before serving.


  • (1) Use a high smoke point oil such as peanut oil, canola oil, vegetable oil, or vegetable shortening.
  • (2) The best pot for frying chicken is a cast iron or a Dutch oven.

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