Inche Kabin – Fried Chicken Recipe |
Ingredients: |
1.5 kg chicken, cut into bite-size pieces 1 cup oil, for deep frying Spice paste: 8 shallots, peeled and pounded 2 teaspoons chili powder or chili paste ½ teaspoon coriander (cilantro) powder ½ teaspoon cumin powder ½ teaspoon fennel powder ¼ teaspoon clove powder ½ teaspoon cinnamon powder 1 teaspoon turmeric powder 1 teaspoon freshly ground black pepper 1½ teaspoon salt, or to taste 1 teaspoon sugar, or to taste Dipping sauce to mix together: 1 teaspoon mustard powder 3 tablespoons Worcester or HP sauce 2 teaspoon sugar 2 teaspoon calamansi juice 1 teaspoon light soy sauce 2 red chilies, deseed and sliced 1 shallot, peeled and sliced thinly |
Method: Combine all the spice paste ingredients together in a mixing bowl. Add chicken pieces and toss together to coat well. Set aside to marinate for 3 – 4 hours or preferably overnight in the refrigerator. Heat the oil in a wok or deep fryer and deep fry the chicken pieces until almost cooked. Remove and drain. Reheat oil and deep fry the chicken pieces again until golden brown and crispy. Remove from heat, drained on paper towels and serve Inche Kabin hot with the dipping sauce by the side. |
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