Marmite chicken is a common dish found at Chinese eateries known as ‘dai chao’ restaurants are commonly found everywhere throughout Malaysia or ‘zi char’ in Singapore. Marmite a food spread from United Kingdom is made out of yeast extract. The taste of marmite is very much like concentrated salty beer. Hence it is added to many dishes for the added umami. At a ‘dai chao’, Marmite chicken and 'Kung Pao' Mantis Prawns. I love the gravy besides the light crunchiness of the chicken.
The honey marmite sauce can be paired with either chicken or pork. Use chicken breast for or best, chicken thighs for this recipe. You can also make marmite pork. Simply replace chicken with pork slices. The best part of pork for this recipe would be the shoulders or pork butt.
This marmite chicken recipe uses honey and maltose to sweeten the dish. Maltose, also known as malt sugar is not that sweet compared to many other sweeteners and it is commonly used in Chinese cooking. If you do not have maltose, double the amount of honey used in this recipe.
Marmite is an acquired taste. I don't enjoy it alone but love it as marmite chicken. If you're serving someone who hates marmite, don't worry! This dish does not have the overpowering taste of marmite which is not very pleasant for many. You can use half the recommended amount of marmite stated in this recipe to be on the safe side.
Marmite can be found in local groceries, depending on your location. Otherwise, you may find them in Asian grocers. While many references online suggests
Marmite Fried Chicken is also known as: 妈蜜鸡
Mix chicken meat with soy sauce and then coat them with corn flour. Heat up oil to fry them at medium heat until golden brown. Leave aside.
In a clean pan, mix soy sauce, Shaoxing wine and water to cook over medium heat. 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.