KUALA LUMPUR, Oct 11 — If you have a passion for fried chicken, this dish will definitely appeal to you. Inchi Kabin belongs to a completely different league compared to other normal fried chicken.

How so? Well, to start with the most obvious one — they’re deep fried twice. Yes, you read right. Twice so they’re even more crispy other fried chicken.

Also known as Nyonya fried chicken among people who are not familiar with its Peranakan name, Inchi Kabin is extremely flavourful due to the ingredients used in the marinade.

The chicken is usually marinated with five-spice powder, coriander roots and coconut milk, resulting in a wonder of spice that’s intertwined with delightful creaminess.

As you might have guessed, the five-spice powder plays a major part in the amazing flavours of the fried chicken. The ingredients used to make the five-spice powder varies, but the most common ones are star anise, cloves, cinnamon, Szechuan pepper and ground fennel seeds.

This uniquely Chinese ingredient combines five different flavours — sweet, sour, bitter, pungent and salty. They are usually added to meat as flavouring, though they work well with stir-fried vegetables as well.

You can easily purchase them at Asian stores (if you are overseas) or in sundry shops here where they are available either in bottles or packed into little plastic bags.

You may think deep frying will result in an oily, rather greasy appearance of the chicken. However, if you use the right method, you will achieve very crispy chicken. Tips as below:

1. Check to make sure you are deep frying at an optimum temperature, between 175-190 degrees Celsius. If you do not have a cooking thermometer, you can drop a piece of bread in the oil and if it turns golden brown within 60 seconds it should be of the right temperature. Anything browned too quickly will probably mean the oil is too hot.

2. Ensure you drain the chicken after it is deep fried. Use a strainer or a good piece of absorbent paper.

3. Use peanut oil or Canola oil as it is low in saturated fats, has a high burning point and does not detract from the flavour of the food you are frying.

4. Never overcrowd the deep frying pot! Adding too much food at once will result in the temperature of the oil dropping.

5. Only turn off the heat after you have removed all the contents from the deep frying pot. Do not turn off the heat while you get yourself a glass of water before you decide to remove the contents from the oil.

Inchi Kabin also makes a great finger food. Just ensure you follow the steps I’ve mentioned above to achieve a succulent, crispy chicken. Serve this with a glass of beer and voila... you will have a crowd pleaser.

Inchi Kabin

Preparation time: 10 minutes + 30 minutes marinade

Cooking time: 10 minutes

Serves 6

12 chicken wings, separate the wings and the drumstick

1 handful coriander roots, cleaned properly and finely chopped

3 tablespoon coconut milk

1 teaspoon five-spice powder

1/2 teaspoon curry powder

1 teaspoon salt

dash of black pepper

enough Canola oil to fill 1/4 pot

1. Add coriander roots, five spice powder, coconut milk, salt, pepper, curry powder and pepper into a large bowl.

2. Add chicken wings and coat evenly. Cover and leave to marinade for 30 minutes in the refrigerator.

3. Heat oil in large pot over medium heat.

4. Cook chicken wings in batches of 3 until you achieve a brown tinge. Set aside.

5. Turn the heat up and once you see the oil smoking, quickly dip the 3 pieces of chicken into the oil and fry for 1 minute, or less until it turns golden brown. Repeat for the rest of the chicken.

6. Place cooked chicken wings on a rack to drain excess oil.

7. Serve on a clean plate when chicken wings are cooled.