Inche Kabin – Nonya Fried Chicken

This is our family version of the fried chicken, Inchi Kabin. Marinated with nine spices and coconut milk, twice cooked and perfect with a Worcester and mustard sauce, coconut rice, cucumber salad and limes.

Connie ClarksonFounder and project manager at The Kitchen Project
  • prepare
  • cook
  • 1-2 servings
  • Moderate
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Photo credit:Supplied / Connie Clarkson

I recommend making four times the spice mix and dipping sauce while you are at it, so you have your pantry supplies ready for the next time you make Inchi Kabin.

The spice mix will last for ages stored in an air tight container and the dipping sauce will also last for a couple of weeks in an airtight jar in the fridge.

Ingredients

  • Chicken spice mix: 1 tsp fennel seeds, 3 cloves, 1 tsp lemongrass powder, 1 tsp onion powder, 1 tsp garlic powder, 1⁄2 tbsp coriander powder, 1⁄2 tbsp chilli powder, 1⁄2 tsp black pepper powder, 1⁄2 tsp turmeric powder, 1⁄2 tsp cinnamon powder, 1⁄2 tsp cumin powder, 1 tsp salt, 2 tsp sugar
  • 60ml coconut milk
  • 400g chicken pieces, bone-in
  • 400ml oil
  • Dipping sauce: 3 Tbsp Worcestershire sauce, 1 small chilli sliced finely (remove seed and pith to reduce heat), 1 tsp mustard, juice of 1⁄2 lime, 1 tsp sugar
  • 1 medium cucumber skin on, sliced thinly
  • Salad dressing: 1/2 tsp salt, 4–5 spring onions, finely sliced, 1 tsp grated fresh ginger, 1 clove garlic, finely minced, 1/4 cup rice vinegar, 1 Tbsp soy sauce, 1 Tbsp soy sauce, 1 Tbsp honey
  • Coconut rice: 1 cup Thai jasmine-scented white rice (note that other types of rice, such as brown rice, do not work for this recipe)
  • 1/2 + 1/4 cup good-quality coconut milk (not "lite")
  • 1 cup water
  • 1/4 tsp salt
  • Optional: 1/2 tsp sugar (if you prefer your coconut rice a little on the sweet side, as in Thai/Indian restaurants)

Instructions

  1. Start by preparing the chicken spice mix. Combine all the spice mix ingredients in a food processor and process till well mixed and blended.
  2. Marinate the chicken pieces with spice mix and coconut milk and let stand for at least two hours or overnight in the fridge.
  3. In the meantime, make the dipping sauce. Mix the Worcestershire sauce with sugar, chilli slices, mustard powder, lime juice and sugar. Set aside till required.
  4. Place rice in a rice cooker. Add the water, coconut milk, salt, and sugar. Stir well (use a plastic or wooden utensil to avoid scraping off the non-stick surface). Cover and set to cook.
  5. Once your rice cooker switches to "warm" mode, allow another 8-10 minutes for rice to finish "steaming". This will ensure your coconut rice is fully cooked and pleasantly sticky.
  6. When ready to cook, take marinated chicken pieces out of the fridge and stand till they reach room temperature.
  7. Heat oil over medium heat. Then fry chicken for about 10 minutes.
  8. Remove fried chicken pieces from oil and rest for 5 minutes.
  9. Return to the hot oil and fry for a further 5 to 10 minutes. Remove cooked chicken pieces to drain on kitchen paper.
  10. While the chicken is cooking, mix the salad dressing ingredients and pour over sliced cucumber. Mix well, and stand for 10 minutes before serving.
  11. When ready to serve, fluff rice with a fork or chopsticks. Taste-test the rice for salt, adding a little more if needed. Serve right out of the pot or place in another serving bowl. Serve with the chicken and dipping sauce.

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