The easiest homemade marmite chicken.
Cooking Time (Includes Preparation Time): 25 Minutes
2 Cloves of Garlic
8 Skinless, Boneless Chicken Thighs
400g of Cornflour
Vegetable Oil (For Frying)
2.5 Tbsps of Marmite
6 Tbsps Rice Wine Vinegar
5 Tbsps Soy Sauce
3.5 Tbsps Honey
400g Basmati Rice
Spring Onions (Chopped, for garnish)
Cut your chicken into mouth size chunks.
Get 2 bowls out. Crack your eggs into one of them. Whisk them up with some salt and pepper. Add your cornflour to the other bowl (save 1.5 tsp for later).
Dip your chicken in the flour, then the egg, then the flour, so it is evenly coated.
Get a wok on the heat, with a large splash of vegetable oil. Fry your chicken in batches, for 4-5 minutes per batch. You want the chicken to begin to brown and puff up. At this point, remove it from the wok and set aside.
Get your rice on (follow pack instructions)
Drain your wok and wash it completely. Dry, and place back on the heat.
Add a small splash of vegetable oil. Grate in the garlic cloves. Fry for 20 seconds, and just as it starts to brown, add your soy sauce, vinegar, honey and marmite. Then add 6 tablespoons of water. Bring the sauce to a boil, and cook for 5 minutes until it starts to thicken.
Remove any scuzz with a spoon. Then, add 1.5 tsps of cornflour to a glass. Pour in 50ml water, and mix it together. Pour your cornflour flurry into the sauce. Mix it in. Once it starts to thicken, place your chicken back into the wok.
Stir it through the sauce, and cook on a medium heat, while gently stirring, for 3 minutes.
Serve your chicken on your steaming rice. Garnish with chopped spring onions. Enjoy!