Malaysan style fried chicken.

Today I made boneless, skinless chicken thighs fried with a spice paste called Inche Kabin (Nonya Fried Chicken)

8 chicken thighs boned and skinned
4 green onions, minced
1/2 Tbsp. Coriander
1/2 tsp cumin
1/2 tsp. fennel
1/8 tsp. clove
1/4 tsp cinnamon
1/2 tsp. turmeric
1/2 tsp black pepper
1 tsp. salt
2 tsp. sugar
60-70 ml. coconut milk

Place solid ingredients in spice grinder and grind to a powder. Add to already powdered ingredints and stir in green onions.

Bone, skin and quarter 8 chicken thighs and place in plastic bag with coconut paste.  Stir around to coat all chicken pieces and refrigerate about 8 hours.  Deep fry in batches at 350 until browned and cooked through.  Remove from oil, heat it to 375 and re fry chicken a couple minutes to make coating crispy.

Served with rice, cucumber kimche, cut napa cabbage kimche and the following sauce:

1/2 tsp mustard powder
1 1/2 Tbsp. Worcestershire sauce
1 tsp. sugar
1 red chili, crumbled. ( wear gloves or crush under plastic wrap to avoid the hot getting on your hands and perhaps in your eyes.)