Inche Kabin - Malaysian Fried Chicken

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
  • 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. Prior to frying the chicken, take them out from the fridge and return to room temperature.
  4. Heat a pot of oil for deep frying. Fry the chicken until fully cooked and golden brown. Serve immediately.

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