Marmite Chicken 妈蜜鸡
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 3
  • 2 pcs boneless chicken legs, cut into cubes
  • 5 tbsp potato starch flour
  • some cooking oil, for deep frying

For the Chicken Marinade:
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 tbsp corn flour
  • 1 egg white

For the Marmite Sauce:
  • 1 tsp marmite
  • 1 tsp fish sauce
  • 1 tbsp light soya sauce
  • 1 tsp sugar
  • 1 tbsp honey
  1. 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.
  2. Heat up some cooking oil for deep frying. Coat the chicken cubes with the potato starch flour and lightly dust off the excess.
  3. Deep fry the chicken cubes in batches till they turn slight brown in colour.
  4. Drain them on paper towels.
  5. 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.
  6. Drain them on paper towels.
  7. In a separate wok, add the marmite sauce and allow it to be cooked till the sauce sizzles.
  8. Add in the chicken cubes and stir to coat them well with the sauce thoroughly. Do this quickly and off the flame.
  9. Garnish as desired and serve hot immediately.
Recipe by Eat What Tonight at