Marmite Chicken
themeatmensg
May 1, 2021
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?
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Ingredients
Adjust Servings
| 3pieces Boneless chicken thigh (cut into bite sized pieces) | |
| ½tsp Salt & pepper | |
| 1tsp Garlic powder | |
| 1Egg white | |
| 2tbsp Cooking cream | |
| 2tbsp Cornstarch | |
| 8tbsp Potato starch | |
| 1tsp Baking soda | |
| 1tsp Salt | |
| 2tbsp Roasted white sesame |
Sauce:
| 1tbsp Cooking oil | |
| ½cup Rice syrup | |
| 1tbsp Marmite | |
| 1tsp Oyster sauce | |
| ½tsp Light soy sauce | |
| 3tbsp Cooking wine | |
| 1tsp Raw sugar |
Directions
1.
Marinate chicken meat with salt, pepper, garlic powder, egg white & cooking cream, mix well and set aside for 30 minutes.
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2.
In a mixing bowl, combine cornstarch, potato starch, baking soda & salt.
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3.
Coat chicken pieces evenly with flour mixture.
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4.
In a deep pot, heat up oil for frying
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5.
Deep fry chicken pieces, until light golden brown. Drain and set aside
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6.
Double fry the chicken pieces, dish up and set aside
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7.
In a wok, add cooking oil, marmite, oyster sauce, soy sauce, cooking wine , rice syrup and sugar. Mix well.
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8.
Switch on the low heat and continue to stir to prevent burn. Wait for it to bubble up.
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9.
Toss the chicken meat back into the sauce and mix well to coat evenly. Sprinkle with sesame seeds
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10.
Dish up and serve hot.
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