Enche Kabin

• Ingredients
• 1 whole spring chicken, about 11/2-2 lb, cut into bite-sized pieces
• 2 egg yolks, lightly beaten
• 4-6 tbsp cornstarch
• peanut or vegetable oil, for frying
• Hot chili sauce, for dipping
• Ingredients for Marinade :
• 1/2 tsp five-spice powder
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 ground black pepper
• 1 tbsp rice wine
• 11/2 inch ginger, slice
• 4 stalks scallions, crushed
• Cook's Note : Enche Kabin spelling varies: Inche Kabin or Inchee Kbin is reminiscence of old Colonial days in Malaya - served as a popular cocktail snack.
• Variation : Substitute whole chicken with chicken wings or drumsticks.

1. Directions
2. In a bowl, coat chicken pieces well with marinade, allow to marinate for at least 30 mins best overnight in the refrigerator
3. Discard ginger slices and scallions stalks
4. Dip chicken pieces into the egg yolks, shake off excess, then coat with cornstarch flour
5. Heat peanut or vegetable oil in a wok or deep fry pan, when hot lower the chicken pieces a few at a time carefully without crowding them
6. Deep-fry until golden brown and cooked, turning often to color evenly
7. Drain on metal rack or paper towels
8. When all the chicken pieces have been deep fried, increase heat until oil is very hot, deep fry chicken, a few at a time, for about 1 min and drain well on a metal rack or paper towels
9. Lightly salt the chicken pieces
10. Garnish with lemon slices or a fresh red chili pepper cut julienne-style at the top like a 'fan'
11. Serve hot or cold, with a hot chili sauce for dipping!

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Taken from www.epicurious.com/recipes/member/views/enche-kabin-1267314 (may not work)