Marmite Chicken

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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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
1tbsp Cooking oil
½cup Rice syrup
1tbsp Marmite
1tsp Oyster sauce
½tsp Light soy sauce
3tbsp Cooking wine
1tsp Raw sugar



Marinate chicken meat with salt, pepper, garlic powder, egg white & cooking cream, mix well and set aside for 30 minutes.
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In a mixing bowl, combine cornstarch, potato starch, baking soda & salt.
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Coat chicken pieces evenly with flour mixture.
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In a deep pot, heat up oil for frying
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Deep fry chicken pieces, until light golden brown. Drain and set aside
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Double fry the chicken pieces, dish up and set aside
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In a wok, add cooking oil, marmite, oyster sauce, soy sauce, cooking wine , rice syrup and sugar. Mix well.
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Switch on the low heat and continue to stir to prevent burn. Wait for it to bubble up.
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Toss the chicken meat back into the sauce and mix well to coat evenly. Sprinkle with sesame seeds
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Dish up and serve hot.
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