Marmite Chicken Pops
 
Prep time
Cook time
Total time
 
Author:
Serves: serves 4
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
  • 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
Instructions
  1. Add all the ingredients to a medium saucepan and bring to boil.
  2. Simmer for 15 – 20 mins until thicken. Set aside.
  3. *You could double the quantity and keep the remaining sauce in the fridge for up to 2 weeks.
  4. In a medium bowl, place the chicken cubes, ½ beaten egg, salt and pepper and mix well.
  5. Marinate for at least 30 mins in the fridge.
  6. Heat the vegetable oil in a frying pan or skillet.
  7. Add in flour to the chicken and mix well.
  8. Deep fry the chicken cubes over medium heat until golden and crispy. It should take about 5 – 7 mins.
  9. Do it in 2 batches if your pot is small.
  10. Drain on paper towel.
  11. Clean up the frying pan and add in ½ of marmite sauce.
  12. When the sauce is bubbling, add in the fried chicken cubes and toss well. The sauce should coat each piece thoroughly.
  13. Turn off heat and serve.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2016/10/21/marmite-chicken-pops/