Whether you love or hate marmite, this recipe twists its rich flavour with sweet Asian tastes for delicious fried chicken pieces.
This recipe reveals two cooking tips to keep your [ 1 ] sauces thick and viscous (never add water!) and [ 2 ] fried chicken ever-crispy (double fry!).
Dare say it’s the “Korean Fried Chicken” of SouthEast Asia?
3 pieces Boneless chicken thigh (cut into bite sized pieces)
½ tsp Salt & pepper
1 tsp Garlic powder
1 Egg white
2 tbsp Cooking cream
2 tbsp Cornstarch
8 tbsp Potato starch
1 tsp Baking soda
1 tsp Salt
2 tbsp Roasted white sesame
1 tbsp Cooking oil
½ cup Rice syrup
1 tbsp Marmite
1 tsp Oyster sauce
½ tsp Light soy sauce
3 tbsp Cooking wine
1 tsp Raw sugar
Marinate chicken meat with salt, pepper, garlic powder, egg white & cooking cream, mix well and set aside for 30 minutes.
In a mixing bowl, combine cornstarch, potato starch, baking soda & salt.
Coat chicken pieces evenly with flour mixture.
In a deep pot, heat up oil for frying
Deep fry chicken pieces, until light golden brown. Drain and set aside
Double fry the chicken pieces, dish up and set aside
In a wok, add cooking oil, marmite, oyster sauce, soy sauce, cooking wine , rice syrup and sugar. Mix well.
Switch on the low heat and continue to stir to prevent burn. Wait for it to bubble up.
Toss the chicken meat back into the sauce and mix well to coat evenly. Sprinkle with sesame seeds
Dish up and serve hot.
