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Lnchee Kabin(Malaysian Spiced Fried Chicken)














Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


1 ½ kilograms chicken
preferably corn-fed
1 x vegetable oil
for deep frying
1 x prawn crackers
for garnish
2 tablespoons curry powder
2 tablespoons soy sauce, light
4 tablespoons lemon juice
2 teaspoons salt
2 teaspoons sugar
1 teaspoon dry mustard
125 milliliters worcestershire sauce
2 each red chili peppers
finely sliced


Rinse and dry chicken, inside and out, with paper towels.

Using a hair drier at coolest setting, dry the outside of the chicken thoroughly.

Chop chicken into small, casserole-size pieces.

Blend marinade ingredients in a large bowl.

Toss chicken pieces in marinade, ensuring they are well coated.

Marinate for 3 to 4 hours.

Make sauce by blending mustard with 1 tablespoon of Worcestershire sauce to a smooth paste, then stir in remaining Worcestershire sauce and chillies.

Set aside.

Just before cooking, drain off marinade.

Deep-fry chicken in batches in very hot oil (190 degrees C).

Drain on paper towels on a rack.

Once all the chicken is fried, place on a serving dish and garnish with prawn crackers.

Serve hot with accompanying sauce in a separate bowl.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 33g (1.2 oz)
Amount per Serving
Calories 3020% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1481mg 62%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 12%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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