Inche Kabin Wings
Inche Kabin Wings
Try this Peranakan recipe by Nik Michael Imran from Cooking For Love.
  • Difficulty Level Easy
  • Technique Deep Frying
  • Preparation Time 1 minute
  • Cooking Time 20 minutes
  • Yield 4 servings
As seen on Cooking for Love
  • 4 cups Cooking oil
  • 8 pieces Chicken wings, halved
  • 6 Shallots, peeled
  • 2 teaspoons Salt
  • ½ teaspoon whole Black pepper
  • ½ teaspoon whole Fennel seed
  • 1 teaspoon whole Cumin
  • ¼ teaspoon whole Clove
  • ¼ teaspoon Cinnamon powder
  • 1 teaspoon Chilli powder
  • 50 millilitres Coconut milk
  • 2 teaspoons Sugar
  • 3 cups Cornstarch
  • Equipment:
  • Mortar and pestle
  1. In a pot, heat the cooking oil to 100C and add the chicken wings. Cook for 20 minutes. Oil should be lightly simmering, and the chicken wings should not brown. Once ready, remove from the oil and set aside
  2. With a mortar and pestle, crush shallots with 1 teaspoon of salt until it turns into a paste. Once done, remove paste and clean the mortar and pestle
  3. In a frying pan, toast the black pepper, fennel seed, cumin, and clove until fragrant and just starting to smoke. Be careful not to scorch the spices
  4. Transfer the toasted spices to the mortar and pestle and combine with cinnamon powder and Chilli powder. Grind until the whole spices turn into powder, but leave a little texture just for crunch.
  5. Mix the spice mix with the shallots and add coconut milk. Season with sugar and 1 teaspoon of salt. Set aside
  6. Coat the cooked chicken wings with cornstarch, then mix with the prepared marinade. Leave the chicken wings to marinade overnight, or for at least 8 hours
  7. When ready to serve, deep fry the marinated chicken wings in cooking oil at 200C for 20 to 30 seconds, until golden brown

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