There was a food stall I frequented when I was a student in Malaysia that sold superb inche kabin to go along with nasi lemak. Although rendang will always be the popular choice for nasi lemak, I almost always couldn’t stop myself and ended up with one inche kabin (fried chicken) too. Years later I learned how to make this dish myself. Whenever I am in the mood for some seriously good fried chicken, a batch of inche kabin - Malaysian fried chicken do wonders to stave off the cravings.
It's All In The Marinade
The key to great inche kabin starts with the marinating sauce. Luckily it is a super simple sauce to prepare as long as you have a blender. I typically dump everything in my blender and just whizz away until it becomes a smooth sauce. You can use a whole chicken cut up into pieces, or about 8-10 chicken drumsticks, or even 16-20 pieces of chicken wings. To make sure the sauce coats the chicken really really well, I always place the sauce and the chicken in a large gallon size ziplock and marinate for one whole night. If you cannot wait for one night, at least try to let the chicken marinate for 4 hours.
Chili Sauce Please
Inche kabin tastes wonderful as is, but my favorite food stall always gave me plenty of sambal to go with it. Since it was a nasi lemak stall, it was always sambal ikan bilis, which was heavenly and uh… this reminds me that I don’t have that recipe yet in the blog. But inche kabin with generous serving of sambal terasi or sambal bajak is equally lovely.
Inche Kabin - Malaysian Fried Chicken
5.0 from 6 reviews
Author: Anita Jacobson
Categories: Main Dish
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
- 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
- Place all ingredients for marinating sauce in a blender and puree into a smooth paste.
- Transfer the marinating paste to a large gallon size ziplock bag, along with chicken drumsticks/wings. Marinate in the fridge overnight.
- Prior to frying the chicken, take them out from the fridge and return to room temperature.
- Heat a pot of oil for deep frying. Fry the chicken until fully cooked and golden brown. Serve immediately.