Marmite Chicken



350g skinless & boneless chicken breast (cut into strips)

1 tbsp chopped garlic

Adequate cooking oil for pan-frying


1 egg

½ cup potato starch


1 tsp marmite

1 tbsp maltose

1 tbsp light soy sauce

1 tsp extra virgin sesame oil

1 tsp cooking caramel

¼ tsp chicken seasoning powder

¼ tsp ground white pepper

½ cup water


½ tsp corn flour mixed with 1 tsp water


Some lettuce leaves and toasted white sesame seeds

Preparation Instructions:

  1. Rinse, drained and pat-dry the chicken strips with paper towel.
  2. Add chicken strips, egg and potato starch into a mixing bowl. Mix to combine.
  3. Heat up a non-stick skillet with adequate cooking oil for pan-frying.
  4. Pan-fry the coated chicken strips until lightly golden. Remove and drained.
  5. Heat up the cooking oil again, double-fry the chicken strips until golden brown. Remove, drained and set aside.
  6. Leave 1 tbsp of cooking oil in the skillet, saute the chopped garlic until fragrant.
  7. Add in the seasonings and bring to a boil.
  8. Thicken the sauce with corn starch solutions.
  9. Add in double-fried chicken strips, toss to coat until all sauce has been absorbed.
  10. Dish out to a serving bowl, garnish with some lettuce leaves and toasted white sesame seeds. Serve.



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