Penang Fried Chicken - Inche Kabin Recipe

Penang Fried Chicken - Inche Kabin Recipe

Ingredients :

1 kg (2 lb) chicken

2.5 cm (1 inch) piece fresh ginger, sliced

2 tsp chili paste

2 tsp turmeric powder

1 tbsp lemon or lime juice

1 tsp sugar

1/2 cup thick coconut milk

peanut oil for deep frying

12 large freshly fried kerupuk


Chili Paste -

1 fresh red chili

1/2 tsp salt

1/2 tsp sugar

1/2 tbsp oil

Finely chop or mince chili and mix with remaining ingredients


Sauce -

1/4 cup Lea and Perrins or Worcestershire sauce

2 tsp hot mustard powder

sugar to taste

lemon or lime juice

Method :

Clean chicken, wipe dry and cut into 6 pieces. Prepare ginger juice by infusing sliced ginger in 1 tbsp boiling water. Prepare chili paste and mix with ginger juice, turmeric, lemon or lime juice and sugar. Rub the seasonings into the chicken pieces and stand 30 minutes, turning occasionally. Remove from marinade and drain well.

Heat oil and when almost at smoking point fry chicken on very high heat until deep brown in color. Remove chicken from oil and allow to cool. Turn off heat, but keep the oil in the pan.

When chicken is cool, heat oil until moderately hot and return chicken to the pan. Cook for 8-10 minutes, or until meat is cooked through. Test with a skewer in the thickest parts of the chicken. If no pink liquid runs off the chicken is done. Do not overcook.

Remove chicken from oil and allow to stand for 5 minutes, then return to the marinade. Soak for 10 minutes in this liquid, then drain.

Turn heat up very high and when oil is very hot drop in chicken pieces and cook quickly till the surface of the chicken is very dark brown. Remove from oil, drain and arrange on a serving plate. Surround with freshly fried kerupuk.

Mix sauce ingredients together in a small bowl, stir-ring to thoroughly dissolve sugar and mustard. Add a little water and lime or lemon juice to taste.

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