Inche Kabin (Nyonya Fried Chicken Wings)

Inche Kabin is not just Malaysian fried chicken, but more specifically, it is Nyonya fried chicken.  Simply put, Nyonya (or Peranakan) food is a blend of Chinese and Malay ingredients and cooking methods. You will also find influences from other cuisines, such as Thai and even European (British, Dutch and Portuguese), due to the history of colonialism in the region.

Inche Kabin normally uses bigger pieces of chicken like thighs and drumsticks, but I chose wings because they’re more fun to eat! These wings are marinated in no less than 12 ingredients, including 8 different spices!  So if you love spices as much as I do, you’ve got to give this recipe a try!  I made these wings twice recently, baking them the first time, and then deep frying the second time.  Deep frying is the authentic way, but since I personally prefer to bake, I decided to give it a try.  I’d say the wings are juicier baked, although the flavours are more subtle.  With deep frying (especially twice fried), you get the crispiness along with bolder flavours.  Either way, they’re delicious!

The traditional dipping sauce, made of mustard, Worcestershire sauce, lime juice, soy sauce and chillies, is tangy and slightly spicy.  It’s definitely a unique combination of ingredients, and not a dip that you would expect for an Asian-style fried chicken!

I also made a Sriracha aioli, which, while not traditional, went really well with the wings.  Honestly though, the wings – whether baked or fried – are so flavourful that you can even eat them on their own!

Did you make this recipe?

I’d love to see your creations!  Don’t forget to take a photo, tag it @divinelydelish on Instagram and hashtag it #divinelydelish 🙂

(Recipe adapted from Nonya Flavours)



Chicken Wing Marinade:

750g (about 12 whole) chicken wings, cut into drumettes and wingettes
45g (about 2 large or 3 small) shallots, pounded or ground to a paste
1 teaspoon chilli powder
1/2 tablespoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon fennel powder
1/8 teaspoon clove powder
1/4 teaspoon cinnamon powder
1/2 teaspoon turmeric powder
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon sugar
50 ml thick coconut milk

2 cups oil, for deep frying

Worcestershire Dipping Sauce:

1/2 teaspoon mustard powder
1-1/2 tablespoons Worcestershire (or HP) sauce
1 teaspoon sugar
1 teaspoon lime juice
1/2 teaspoon light soy sauce
1 red chilli, sliced

Sriracha Aioli:

1/4 cup mayonnaise
1 tablespoon Sriracha sauce
1/2 tablespoon lemon juice
1/2 teaspoon garlic, finely chopped


1. In a large bowl, combine the shallots with the rest of the spices, seasonings and coconut milk. Add the chicken wings, toss to coat well. Cover and marinate in the fridge for at least 4 hours or preferably, overnight.

2. Take chicken from fridge and leave it out at room temperature for 1 hour.

3. Meanwhile, prepare the dip of your choice by mixing together all the ingredients in a small bowl.

4. Heat the oil in a heavy pan or deep fryer, over medium-high heat. Fry a few pieces of chicken at a time, until almost cooked. Remove and drain on paper towels.

5. Once all the wings have been fried, deep fry them a second time, until golden and crispy. Remove and drain on paper towels.

6. Serve hot with the prepared dip.

Note: If baking, preheat oven to 375F (190C).  Line a baking sheet with parchment paper and lightly grease it.  Arrange the wings in a single layer.  Spoon the excess marinade on top of the wings.  Bake for 40 minutes.


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