Monday, May 25, 2009

Inche Kaybin

I know, I know, the weather was terribly HUMID and HOT the last few days but after reading the lastest issue of the Flavour magazine, I ignored the hot weather and cooked this mouthwatering fried chicken ... Inche Kaybin by Nigel Skelchy. It looks so appetizing ,I had to try it out..anything spicy and crispy is a treat for the family! After this, lotz of cooling tea for the Piggies of course. I cooked this for them before they went back last week :)

I added some curry leaves to it, to give it an extra fragrance. It turned out finger-licking good and the Piggies were oink-ing away ^ *

mmmm...yum yummy....spicy and crispy

my favourite part of the whole leg..the end part
chewy tendon....

Inche Kaybin by Nigel Skelchy ( adapted from the Flavour Magazine May-June Issue)


2 kg whole chicken cuts into pieces
or a combination of wings and whole legs


*1 sprig of curry leaves ( I add this for extra fragrance)
2 tbsp meat curry powder
1 tbsp chilli powder
1 tsp sugar or honey
1 tbsp light soy sauce
2 tbsp chicken stock or brandy

oil for deep frying

dipping sauce:
5 shallots, finely sliced
2 large red chillies, finely sliced
zest and juice of 1 large lime
1 tbsp sugar
enough Worchestershire sauce to cover

To season the chicken:
Mix the marinade ingredients to form a paste. Toss chicken pieces in the marinade to coat well. Set aside to marinate for at least 2 hrs or overnight, in the refrigerator.

To fry:

In a large wok, heat the oil over medium heat until it reaches 175ยบ C. To test if the oil is hot enough, cut a cube of bread measuring 2.5cm and add to the oil. If it browns within 60 seconds, the oil is ready. Deep fry the chicken for 8 minutes, or until golden brown. Do this in batches to prevent crowding in the wok. Remove and drain chicken on paper towels. Serve hot with the dipping sauce on the side.

To make the dipping:

Mix all the ingredients together and set aside for 1 hour to develop the flavours.



  1. oh thank you for sharing the recipe!

  2. Mmmm.. looks really appetising!

    You can leave a comment in Nigel's blog ( to let him know how his recipe turned out. :)

  3. mmmmm, looks delicious and we have some piggies over here to feed? really spicy? thanks, s

  4. I love the chewy tendon part too!

  5. looks really delicious and very very golden and nice :) xx

  6. Fantastic! These chicken pieces look delicious and I love the spices that go into it. Forget Buffalo Wings, I want Inche Kaybin! 8-)

  7. Hi Elin...this is a Nyonya grandma used to cook this fried chicken for us... Lynn

  8. Dear Elin!
    Great recipe!
    Quite a fusion of tatstes!

  9. I know this is absolutely yummy. Lucky piggies!

  10. my favourite dish, especially the drumstick. So flavorful, can take it on its own...without the rice :)

  11. @ Pearl : Hi Pearl, you are most welcome !

    @ kat : Hi kat, I left a comment for him thanking him to which he replied .( Allan Yap & Nigel A. Skelchy said...
    Thanks Elin :-) Glad you liked it. The curry leaves was a nice touch.)

    @ s.stockwell : :) you are welcome!

    @pigpigscorner : How nice, I found a partner then..^ *

    @ Ricardo : Thanks, Ricardo for the nice comment you always leave me :)))

  12. @ Tangled Noodle : LOL..this is yummilicious....buffalo wings are delicious too !

    @ Lynn : Hi Lynn, yup this is nyonya preparation...I love anything nyonya :))

    @ shizuokagourmet: Hi Robert,thanks for dropping by to drool :P

    @ Little Inbox : Hi, welcome back :)) thanks for sharing about your trip to Perth.

    @ CK Lam : Hi CK, yup, the guys will normally order this to go with a bottle of beer. Heaty and Cooling at the same time :P

  13. I love Inche Kaybin. Thanks for sharing the recipe. going to give it a try this weekend.

  14. Hi Charming :)

    You are welcome...good things are to be shared :))

  15. I just bought and seasoned my new wok. Looking forward to trying your chicken recipe. The dipping sauce sounds great.

  16. Never had this dish before, but It sure looks and sunds like poetry to my hears :) I've just bought a packet of curry leaves, I know what I'm going to do with it now ;)

  17. I am so going to try out this fried chicken. Anything that is spicy and full of flavors is my kind of dish :)

  18. @Lynnylu : Hi Lynn :) you will love it..the dipping sauce will be a perfect match for crispy & spicy chicken pieces.

    @ Christelle : Hope you will like it, mine with a twist, I added curry leaves for extra flavor :)

    @ ICook4Fun : Gert, I think you will like it :)


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