Enche Kabin


  • 1 whole spring chicken, about 1-2 lb, cut into bite-sized pieces
  • 2 egg yolks, lightly beaten
  • 4-6 tbsp cornstarch
  • peanut or vegetable oil, for frying
  • Hot chili sauce, for dipping

        Ingredients for Marinade :

  • tsp five-spice powder
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • ground black pepper
  • 1 tbsp rice wine
  • 1 inch ginger, slice
  • 4 stalks scallions, crushed

Cook's Note : Enche Kabin [spelling varies: Inche Kabin or Inchee Kbin] is reminiscence of old Colonial days in Malaya - served as a popular cocktail snack.

Variation : Substitute whole chicken with chicken wings or drumsticks.



        To Prepare :

  • In a bowl, coat chicken pieces well with marinade, allow to marinate for at least 30 mins best overnight in the refrigerator
  • Discard ginger slices and scallions stalks
  • Dip chicken pieces into the egg yolks, shake off excess, then coat with cornstarch flour
  • Heat peanut or vegetable oil in a wok or deep fry pan, when hot lower the chicken pieces a few at a time carefully [without crowding them]
  • Deep-fry until golden brown and cooked, turning often to color evenly
  • Drain on metal rack or paper towels
  • When all the chicken pieces have been deep fried, increase heat until oil is very hot, deep fry chicken, a few at a time, for about 1 min and drain well on a metal rack or paper towels
  • Lightly salt the chicken pieces
  • Garnish with lemon slices or a fresh red chili pepper cut julienne-style at the top [like a 'fan']
  • Serve hot or cold, with a hot chili sauce for dipping!




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