Homestyle Marmite Chicken
This is a popular dish commonly served in Chinese restaurants serving wok-fried dishes. It's an excellent dish to serve with steamed white rice. Truly for the Marmite lovers.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 chicken whole legs (500g)
- 1 tsp salt
- 1 egg white (beaten)
- 5 tbsp potato starch
- 1 tsp marmite
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp sugar
- 1/2 tsp dark soy sauce
- 1/2 cup water
Instructions
- 1
First wash, rinse and drain well the chicken. Then cut into big pieces.
- 2
Marinate the chicken pieces with salt for at least 30 minutes.
- 3
Then place the pieces of chicken in a big bowl.
- 4
Using an egg separator, separate the yolk from the whites and slightly beat the whites.
- 5
Add the beaten egg whites into the chicken pieces and mix well.
- 6
Then add in potato starch.
- 7
Coat the chicken evenly with the potato starch. And we're ready to deep fry them.
- 8
To fry the chicken, first heat up enough oil in wok over medium high heat. Test to make sure oil is ready by dipping a wooden chopstick into the hot oil. Bubbles will appear around the chopstick when oil is ready to be used.
- 9
Working in batches, deep-fry chicken pieces until golden brown and cooked through, about 10 to 15 minutes.
- 10
Using a strainer, remove the fried chicken from the hot oil.
- 11
Drained the fried chicken on paper towel and set aside.
- 12
Prepare ingredients to make the sauce.
- 13
Combine all the sauce ingredients, except water in a bowl and stir till the Marmite is dissolved.
- 14
To cook the sauce, first heat up water in wok or pan over medium high heat.
- 15
Pour in the sauce mixture.
- 16
Mix well and cook the sauce mixture till slightly boiled and starts to thicken.
- 17
Quickly add in the deep fried chicken.
- 18
Stir fry until sauce dries up and toss everything together until the fried chicken are evenly coated in the sauce.
- 19
Dish out and serve hot with steamed rice.