Malaysian Deep Fried Chicken (Inchee Kabin)

Ingredients:

1 chicken, cut into bite size pieces

Ingredients A:

1/2 cup thick coconut milk

2 tbsp curry powder

1 tbsp chicken stock powder

1 tbsp chilli powder

1/2 tsp salt

Ingredients for sauce:

3 tbsp Worchestershire sauce

1 red pepper, sliced

2 tsp lime juice

1 tsp sugar

1 tsp dry mustard

5 cups oil for deep frying

Cooking Instructions:

Mix chicken pieces with A ingredients and marinate for 3-4 hours in the refrigerator. Then cook over low heat until dry and leave to cool. Heat oil until hot and add chicken pieces and fry for about 1 minute or until sizzling subsides. Remove chicken pieces and allow the oil to heat up again. Fry again for another time until crispy and golden brown. Dish out and drain. Arrange on a plate and serve hot with sauce.

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