Marmite is made from yeast extract, a by-product of beer brewing. ~ From Wikipedia.
Although I’ve tried Marmite dishes before at the zhi char stall but prior to this, I seriously wasn’t quite sure of what’s Marmite at all. We had Marmite pork ribs at the stall then, and all I could remember was that it tasted something which is pretty much likened to a combination of coffee + sweet & sour + honey pork ribs. LOL. Yes, a very unique and acquired taste all in all. It was quite flavorful in fact and having it with the pork ribs then make it quite a tasty and different dish than would usually had with our standard sweet and sour or coffee ribs. And I reckon it could be even better if the meat was a tad more crispy and compiled with the sticky sweet and salted sauce, it would be awesomely perfect.
So attempting to rejuvenate the dish to my taste buds, I did a super crunchy and crispy version of chicken pops and coat them thoroughly with the sauce. Added some honey to conceal the raw taste of marmite which was quite overwhelming for me and it turns out to be much better!
In fact, I find that it’s kind of similar to the korean fried chicken, but less the spiciness. And best of it all, because I had it fried on boneless chicken legs which has been cubed, you can just pop as many as you want conveniently without the hassle of spitting the bones ! LOL.
Get your fresh boneless chicken legs from Purelyfresh online to serve up this Marmite Chicken dish today ! Enjoy !!
- 2 pcs boneless chicken legs, cut into cubes
- 5 tbsp potato starch flour
- some cooking oil, for deep frying
- 1 tsp salt
- ¼ tsp pepper
- 1 tbsp corn flour
- 1 egg white
- 1 tsp marmite
- 1 tsp fish sauce
- 1 tbsp light soya sauce
- 1 tsp sugar
- 1 tbsp honey
Combine the chicken cubes with the marinade ingredients and set it aside in the fridge for at least 3 hours. Combine all the ingredients for the Marmite sauce too and set aside.
Heat up some cooking oil for deep frying. Coat the chicken cubes with the potato starch flour and lightly dust off the excess.
Deep fry the chicken cubes in batches till they turn slight brown in colour.
Drain them on paper towels.
Continue to allow the cooking oil to heat up for another 15 minutes. Deep fry the chicken cubes a 2nd time in batches too till all has turn golden brown in color.
Drain them on paper towels.
In a separate wok, add the marmite sauce and allow it to be cooked till the sauce sizzles.
Add in the chicken cubes and stir to coat them well with the sauce thoroughly. Do this quickly and off the flame.
Garnish as desired and serve hot immediately.
