Many of us know marmite as being a British favourite. For the unacquainted, marmite is a yeast based spread, which is a by-product from beer making. Marmite is often portrayed as a topping for toast or as a sandwich filling which for some, is an absolute delicacy and must have. For many others, simply biting down on marmite toast is a skin crawling and hair raising experience.
Marmite being rather strong and pungent on its own, can be very off putting to many people. However because of its dark, treacly and haunting taste, it makes the perfect pairing when used as a marinade for chicken. The savoury echo of marmite along with other seasonings featured in this recipe can be regarded as paint, while the chicken is a blank canvas. In other words, mixing marmite and chicken produces an absolute work of art (and taste). Above all and most importantly, it is easy to make.
These earthy and saline bites of crispy Marmite Chicken Pops pair up amazingly with beer. For a more substantial treat, have this with rice and sliced cucumbers on the side for an utterly satisfying, and not to mention complete meal. So get your ingredients ready, start frying, and be prepared to be amused and amazed. For marmite haters, do not sneer at this dish until you have tried it. You will be absolutely converted.
Ingredients:
2 boneless chicken legs – cut into bite size cubes
1 egg beaten – use only half
4 – 5 tbsp corn flour / tapioca flour
½ tsp salt
Few dashes of white pepper
2 cups (450 ml) vegetable oil
I’m using skin on chicken legs. You could use skinless chicken legs too.
Marmite sauce:
200 ml water
2 tbsp marmite
4 tbsp sugar
4 tbsp honey
1 tsp soy sauce
1 tsp maggi seasoning sauce
¼ tsp salt
The line up for marmite sauce.
Serves 4
Recipe adapted from: Cook Like a Chef cookbook
Add all the ingredients to a medium saucepan and bring to boil.
Simmer for 15 – 20 mins until thicken. Set aside.
*Adjust with more soy sauce or honey if necessary. You could double the quantity and keep the remaining sauce in the fridge for up to 2 weeks.
In a medium bowl, place the chicken cubes, ½ beaten egg, salt and pepper and mix well.
Marinate for at least 30 mins in the fridge.
Heat the vegetable oil in a frying pan or skillet.
Add in flour to the chicken and mix well.
Deep fry the chicken cubes over medium heat until golden and crispy. It should take about 5 – 7 mins.
Do it in 2 batches if your pot is small.
Drain on paper towel.
Clean up the frying pan and add in ½ of marmite sauce.
When the sauce is bubbling, add in the fried chicken cubes and toss well. The sauce should coat each piece thoroughly. Turn off heat and serve.
- 2 boneless chicken legs – cut into bite size cubes
- 1 egg beaten – use only half
- 4 – 5 tbsp corn flour / tapioca flour
- ½ tsp salt
- Few dashes of white pepper
- 2 cups (450 ml) vegetable oil
- Marmite sauce:
- 2 tbsp marmite
- 200 ml water
- 4 tbsp sugar
- 4 tbsp honey
- 1 tsp soy sauce
- 1 tsp maggi seasoning sauce
- ¼ tsp salt
- Add all the ingredients to a medium saucepan and bring to boil.
- Simmer for 15 – 20 mins until thicken. Set aside.
- *You could double the quantity and keep the remaining sauce in the fridge for up to 2 weeks.
- In a medium bowl, place the chicken cubes, ½ beaten egg, salt and pepper and mix well.
- Marinate for at least 30 mins in the fridge.
- Heat the vegetable oil in a frying pan or skillet.
- Add in flour to the chicken and mix well.
- Deep fry the chicken cubes over medium heat until golden and crispy. It should take about 5 – 7 mins.
- Do it in 2 batches if your pot is small.
- Drain on paper towel.
- Clean up the frying pan and add in ½ of marmite sauce.
- When the sauce is bubbling, add in the fried chicken cubes and toss well. The sauce should coat each piece thoroughly.
- Turn off heat and serve.
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