Inchee Kabin

Cut the chicken into bite-sized pieces and pat dry with paper towels to remove excess moisture.

Heat the oil for deep frying in a large, deep pot or wok over medium-high heat until it reaches 350°F (175°C), or until a small piece of chicken sizzles immediately when dropped in.

Carefully place the chicken pieces into the hot oil, working in batches to avoid overcrowding the pan.

Fry the chicken until golden brown and crispy on all sides, turning occasionally with a slotted spoon to ensure even cooking.

Transfer the fried chicken to a wire rack or paper towels to drain excess oil and cool slightly before serving.