Chinese eateries known as 'dai chao' restaurants are commonly found everywhere throughout Malaysia. There are definitely a few of them available in each neighbourhood. '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 the '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 us get back to the recipe. Back home at a nearby 'dai chao' restaurant, I would often order these dishes whenever I visit, Marmite Chicken and 'Kung Pao' Mantis Prawns (which I had made a video too). I love the gravy besides the light crunchiness of the chicken.
This dish is so marvelous and it stirs up my appetite making me consume more rice than I normally would. I am undeniably a big fan. I was thinking, if there should be bacon chewing gum, they should come up with one that tastes like marmite chicken too!
Preparing this dish is so simple. Just remember not to simmer the gravy at high heat or you may risk the gravy getting burned. 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 them at medium heat until golden brown and set aside.
Mix soy sauce, 'Shaoxing' wine with 2 tablespoons of water in a pan. Add marmite, honey and maltose. 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 evenly with gravy.