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Recipe: Inchi Kabin

I have only eaten this style of fried chicken in Penang and suspect it is Nonya in origin. The nonyas and babas are indigenous to the Straits Settlements of Penang, Malacca and Singapore and have their own cuisine which is mix of Chinese and Malay. This recipe uses a simple combination of three ingredients with surprisingly delicious results. The colonial influence of Worcestershire sauce as a dip is typical of the marriage of east west flavours in the region.


1 small chicken - separate wings, thighs and drumsticks and cut carcass into roughly 6 - 8 pieces
2 1/2 tbsp good quality curry powder
1 tsp salt; 200ml coconut milk

vegetable oil for deep frying

Worcestershire sauce - dip
1 green and 1 red chilli - sliced to make a dip

Prawn crackers - accompaniment

Cooking Method

Serves 4

Mix the chicken with the coconut milk, curry powder and salt and marinade for a minimum of 2 hours. If the kitchen is warm, place the bowl in the refrigerator.

Heat the oil in a wok or deep fat fryer until hot.

Add the chicken (in batches if necessary) and cook for 1 minute.

Remove from the heat and allow the chicken to drain.

Allow the oil to heat up again and repeat the process 2 more times. Therefore the chicken will have to be fried 3 times in total, a process which makes for crispy chicken.

Serve with prawn crackers and Worcestershire for dipping.