Inche Cabin/ Spiced Fried Chicken

August 22, 2015

Spiced Deep Fried Chicken

Inche cabin/ Spiced FRIED chicken...
I have gone against my 'No Fried Food' mantra .... :(
Why... oh WHY!!! that do more harm than good to our health, always tasted so GOOD!!! sigh

 Inche Cabin

I was scrolling through my posts and noticed that I posted Korean Twice Fried Chicken, exactly a year ago :).
It must have been the August Southern wind.... well, its still winter in the Southern hemisphere, so I guess the body is telling me that I need to have Blubber or else... ;P

August 2015...
I bring you another DEEP FRIED chicken, this time its Nonya deep fried chicken called Inche Cabin.

Why Inche Cabin? Could it be named after a person? Mr Cabin? (Inche or Encik is Mister in English)
I have no idea... perhaps Mr Google could shed some light.
But I do know that ... Inche Cabin is full of flavour that comes from lots of spices, marinate overnight to further develop its flavour.... and then deep fried twice. 

Try it... you’ll fall in love with Inche Cabin ;P
Love at first bite ... :D

Inche Cabin/ Spiced Fried Chicken

Adapted with some changes from Nonya Cookbook

1.5 kg chicken wings (separate wingettes to drummettes)
2 cups of oil for deep frying

Spice paste
1 brown onion (100g)
2 teaspoon chilli powder
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
4 cloves
1/2 teaspoon black peppercorns
1/2 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon raw sugar
100 ml coconut cream 

2 teaspoon mild mustard sauce
3 tablespoon Worcester sauce
2 teaspoon sugar
2 teaspoon lime juice
1 teaspoon light soy sauce
red chillies - diced.
  1. Mix all ingredients under sauce heading... set aside.
  2. Ground coriander, fennel, cumin, black peppercorns and cloves (separately) in spice grounder till fine. 
  3. Wash and pat dry the chicken pieces. 
  4. Mix all the ingredients under spice paste with chicken pieces. 
  5. Toss together to mix well. 
  6. Marinate overnight in the refrigerator overnight. 
  7. Take out the well marinated chicken pieces 2 hours before cooking, leave to room temperature. 
  8. Heat oil in wok, or saucepan. 
  9. Fry chicken pieces till its nearly cooked. 
  10. Remove and drain onto the kitchen paper. 
  11. Fry the chicken for the second time until its nice and brown (optional)
  12. Serve with sauce.


  1. O boy.. Why is it that all things fried are always soooo delicious? This looks pretty amazing to me!

  2. They look lipsmackingly delicious, Lisa.

  3. Hi Lisa,
    another Malaysian favourite, though not many know the secret to this chicken is the twice-fried method.
    However I have always seen it on a menu as "Inche Kabin" but whatever, it is really yummy...thanks for sharing
    Mrs Singh, Ipoh Malaysia

    1. Hi Mrs Singh,
      Inche Cabin (Kabin) is really yummy... delicious when fried the second time round :D