Chinese eateries known as “dai chao” restaurants are commonly found everywhere throughout Malaysia. In every neighbourhood, there are definitely a few dai chao restaurants. Dai chao culture is not common in other parts of the world. If you are familiar with the Hong Kong food culture, the most similar concept would be Dai Pai Dong (大牌档). In such restaurants, there are many varieties of great Chinese dishes which are known for their “wok hei” (wok heat), referring to the high heat used in stir-frying.
Now enough of jargons. Let’s get back to the recipe. Back home at a nearby dai chao restaurant, I would often order this dish whenever I visit. It is always Marmite Chicken and Kung Pao Mantis Prawns (which I had made a video of too). I love the light crunch in the chicken.
This dish is so marvelous that it stirs up my appetite making me consume more rice than I normally would. I am undeniably a big fan. If there should be bacon chewing gum, I think they should come up with marmite chicken chewing gum too!
Preparing this dish is so simple. Just remember not to simmer the gravy at high heat or you may risk the gravy being burnt. If you are hosting a meal, fry the chicken in advance and place them in an oven which is lightly heated. Coat the chicken with the gravy later when it is time to serve.
Marmite Fried Chicken is also known as: 妈蜜鸡
Coat chicken meat with soy sauce and corn flour. Fry chicken meat at medium heat until golden brown and set aside.
Mix soy sauce, Shaoxing wine with 2 tablespoons of water in a pan. Then add marmite, honey and maltose to the gravy. Stir to dilute maltose and honey. Allow gravy to simmer until it thickens.
Turn off the stove once gravy thickens. Then, coat fried chicken meat with gravy evenly.