Introduction: How to Make Homestyle Marmite Chicken

About: Angie Liew (known as Huang) is the founder and author of Huang Kitchen. Being a self taught chef, she focuses on improving cooking recipes, documenting and creating step-by-step how to guides. Her recipes span…

Marmite is the brand name of a spreadable yeast extract that has been manufactured in England for over 100 years. It is labelled as a "superfood" because of its nutritional value. Homestyle marmite chicken involves deep-frying large pieces of chicken and then coating them with a very thick, sticky and sweet Marmite sauce. This Marmite sauce makes a great glaze and adds a tangy, sweet yet savoury taste to the crispy fried chicken. Every bite of the chicken is flavourful, juicy and delicious. This dish is best served with steamed white rice. It’s also a dish commonly available in Chinese restaurants in Malaysia serving wok-fried dishes.


2 chicken whole legs, 500g


1 tsp salt

1 egg white, beaten

5 tbsp potato starch

Marmite sauce:

1 tsp marmite

1 tbsp soy sauce

1 tbsp fish sauce

2 tbsp sugar

1/2 tsp dark soy sauce

1/2 cup water

Step 1: First Wash, Rinse and Drain Well the Chicken. Then Cut Into Big Pieces.

Step 2: Marinate the Chicken Pieces With Salt for at Least 30 Minutes.

Step 3: Then Place the Pieces of Chicken in a Big Bowl.

Step 4: Using an Egg Separator, Separate the Yolk From the Whites and Slightly Beat the Whites.

Step 5: Add the Beaten Egg Whites Into the Chicken Pieces and Mix Well.

Step 6: Then Add in Potato Starch.

Step 7: Coat the Chicken Evenly With the Potato Starch. and We're Ready to Deep Fry Them.

Step 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.

Step 9: Working in Batches, Deep-fry Chicken Pieces Until Golden Brown and Cooked Through, About 10 to 15 Minutes.

Step 10: Using a Strainer, Remove the Fried Chicken From the Hot Oil.

Step 11: Drained the Fried Chicken on Paper Towel and Set Aside.

Step 12: Then Prepare Ingredients to Make the Sauce.

Step 13: Combine All the Sauce Ingredients, Except Water in a Bowl and Stir Till the Marmite Is Dissolved.

Step 14: To Cook the Sauce, First Heat Up Water in Wok or Pan Over Medium High Heat. Then Pour in the Sauce Mixture.

Step 15: Mix Well and Cook the Sauce Mixture Till Slightly Boiled and Starts to Thicken.

Step 16: Stir Fry Until Sauce Dries Up and Toss Everything Together Until the Fried Chicken Are Evenly Coated in the Sauce.

Step 17: Quickly Add in the Deep Fried Chicken.

Step 18: Dish Out and Serve Hot With Steamed Rice. So Enjoy!

Step 19: Notes

Marmite is a brand of yeast extract. Do not add more than is required.Otherwise it will overpower the taste of other seasonings.

Besides potato starch, cornstarch or cake flour can be used to coat the marinated chicken pieces.

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