CHICKEN - Inche Kabin (Nonya Fried Chicken)

By Aemelia

Ingredients

• 1/2 chicken (750gm), cut into bite sized pieces
• Spice Paste
• 2 shallots
• 1 tsp chilli powder
• 1/2 Tbsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp fennel powder
• 1/8 tsp clove powder
• 1/4 tsp cinnamon powder
• 1/2 tsp turmeric powder
• 1/2 tsp black pepper powder
• 1 tsp salt
• 2 tsp sugar
• 50 ml coconut milk
• Dipping Sauce
• 1/2 Tbsp mustard
• 1 +1/2 Tbsp worcestershire sauce
• 1 tsp sugar
• 1 tsp lime juice
• 1/2 tsp light soy sauce
• 1 red chilli, sliced

Details

Adapted from wendyinkk.blogspot.com

Preparation

Step 1

*For the spices, I used whole spices and milled them fine. Double the amount for coriander, cumin, fennel and black pepper. Whole spices when ground are reduced to about half of the original amount. Toast the whole spices before grinding. I also used 2 dried chillies instead of store bought chilli powder.

1. Prepare spice paste. Grind the hardest ingredients first, then gradually add in the softer ingredients. Blend until it turns to a fine paste.
2. Marinate chicken with the spice paste for 3 hours.
3. Deep fry the chicken pieces on medium heat until cooked and slightly golden. Drain the chicken, turn up the heat of the oil, wait until the oil is very hot and fry the chicken pieces a second time.
4. Serve with the dipping sauce.