Inche Kabin Recipe (Nyonya Fried Chicken)

Chicken: The main protein for this dish, cut into pieces for even frying.

Soy sauce: Adds a salty, umami flavor to the marinade.

Oyster sauce: Provides a rich, savory depth to the marinade.

Five-spice powder: A blend of spices that adds a complex, aromatic flavor.

White pepper: Adds a mild heat and subtle flavor to the marinade.

Garlic: Minced to infuse the marinade with its pungent, aromatic qualities.

Cornstarch: Used to coat the chicken, creating a crispy exterior when fried.

Oil: Necessary for frying the chicken to a golden brown.

When marinating the chicken, ensure that each piece is evenly coated with the soy sauce, oyster sauce, five-spice powder, white pepper, and minced garlic. This helps to infuse the flavors deeply into the meat. For an even better result, use a ziplock bag to marinate the chicken, as it allows for better distribution of the marinade and makes it easier to massage the flavors into the meat.

• chicken - Substitute with turkey: Turkey has a similar texture and flavor profile, making it a good alternative for fried dishes.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a sweet and savory flavor that can mimic the depth of oyster sauce.

• five-spice powder - Substitute with garam masala: Garam masala has a complex blend of spices that can provide a similar aromatic profile.

• white pepper - Substitute with black pepper: Black pepper has a slightly stronger flavor but can be used in the same quantity.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent.

• cornstarch - Substitute with potato starch: Potato starch has similar thickening properties and can create a crispy coating when frying.

• oil for frying - Substitute with peanut oil: Peanut oil has a high smoke point and neutral flavor, making it ideal for frying.

• Allow the fried chicken to cool completely at room temperature before storing. This helps prevent condensation, which can make the chicken soggy.
• Place the cooled chicken pieces in an airtight container or wrap them tightly with aluminum foil or plastic wrap. This will help maintain their crispiness and prevent them from absorbing any unwanted odors from the fridge.
• Store the container in the refrigerator if you plan to consume the chicken within 3-4 days. For longer storage, place the wrapped chicken pieces in a freezer-safe bag or container.
• Label the container or bag with the date to keep track of how long the chicken has been stored.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the chicken pieces on a baking sheet lined with parchment paper or a wire rack to allow even reheating.
• Heat the chicken in the oven for about 15-20 minutes or until the internal temperature reaches 165°F (74°C). This will help restore the crispiness without drying out the meat.
• For a quicker reheating method, you can use an air fryer set to 375°F (190°C) for about 8-10 minutes, shaking the basket halfway through to ensure even heating.
• Avoid microwaving the chicken as it can make the coating soggy and the meat unevenly heated.
• If you have frozen the chicken, allow it to thaw in the refrigerator overnight before reheating using the methods mentioned above.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover chicken on a baking sheet lined with parchment paper. Cover the chicken loosely with aluminum foil to prevent it from drying out. Bake for about 15-20 minutes or until the chicken is heated through and crispy.

• Air Fryer Method: Preheat your air fryer to 375°F (190°C). Arrange the chicken pieces in a single layer in the air fryer basket. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method helps retain the crispiness of the fried chicken.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of oil to the pan. Place the chicken pieces in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until the chicken is warmed through and the coating is crispy.

• Microwave Method: Place the chicken on a microwave-safe plate. Cover with a damp paper towel to keep the chicken moist. Microwave on medium power for 2-3 minutes, checking halfway through. Note that this method may not retain the crispiness as well as other methods.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the chicken pieces on the toaster oven tray. Heat for about 10-15 minutes, or until the chicken is hot and crispy. This method is great for small batches.

• Mixing bowl: A large bowl used to combine the chicken pieces with the marinade ingredients.

• Measuring spoons: Used to measure out the soy sauce, oyster sauce, five-spice powder, and white pepper accurately.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Deep fryer: Ideal for maintaining a consistent frying temperature, ensuring the chicken cooks evenly.

• Large pot: An alternative to a deep fryer, suitable for frying the chicken if you don't have a deep fryer.

• Tongs: Useful for handling the chicken pieces safely when placing them in and removing them from the hot oil.

• Paper towels: Used to drain excess oil from the fried chicken pieces, keeping them crispy.

• Plate: For placing the chicken pieces after they have been drained on paper towels.

• Whisk: Helps to mix the marinade ingredients thoroughly before adding the chicken.

• Thermometer: Ensures the oil reaches and maintains the correct frying temperature of 350°F (175°C).

• Tray: Useful for arranging the chicken pieces after dredging them in cornstarch, ready for frying.

Marinate in advance: Prepare the chicken and marinate it the night before. This saves time on the day of cooking and enhances the flavor.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer, reducing guesswork and waiting time.

Batch frying: Fry chicken pieces in batches to avoid overcrowding, which ensures even cooking and faster frying.

Prep ingredients: Mince the garlic and measure out the spices ahead of time to streamline the cooking process.

Paper towel setup: Have paper towels ready before you start frying to quickly drain excess oil from the fried chicken.