Enche Kabin or Inche Kabin (Nyonya Fried Chicken)
Enche Kabin or Inche Kabin recipe, a delicious fried chicken, Nyonya/Peranakan Style, marinated with a curry type homemade paste.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1 kg chicken wings
- 150 ml coconut milk
- 2 tbsp curry powder
- Oil for deep frying
- 1 medium onion
- 1 clove garlic
- 21/2 cm ginger
- 1 cm galangal
- 1 lemongrass
- 1 tsp lime juice
- 1/8 tsp smooth mustard
- half a red chilli (chopped in tiny bits)
- 1/2 tsp sugar
- 1 tsp salt
- 2 tbsp light soy sauce
- 3 tbsp Worcestershire sauce
Instructions
- 1
Pound/Grind the marinade ingredients with as much of the coconut milk as is needed to make a smooth paste.
- 2
Mix the pounded ingredients with the rest of the coconut milk and the curry powder to make a smooth marinade.
- 3
Thoroughly coat the chicken pieces with the paste and leave to marinate overnight or a minimum of 6 hours.
- 4
Heat the oil until thoroughly hot. Drop a tiny piece of bread in, if it floats up immediately, the oil is hot enough.
- 5
Fry the chicken wings a few at a time, for about 8-10 minutes, making sure the meat is cooked right through. Of course if you are using tiny boneless breast meat, it will take less time, about 5-6 minutes.
- 6
Drain on kitchen towel and serve with the dipping sauce.
- 7
Mix all the ingredients together and serve. Can be made a day ahead and stored in an airtight container in the fridge.