Malaysian Marmite chicken is a Malaysian Chinese-style dish of crisp chicken coated in a glossy, savory-sweet sauce made with Marmite, soy, garlic, and a little honey. Recipes vary from restaurant to family kitchens; this version shallow-fries bite-size chicken for a crisp exterior, then tosses it in the quick glaze just before serving.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs, cut into 1¼-inch (3 cm) pieces
- 1 large egg (about 50 g), lightly beaten
- 1 tbsp (15 ml) light soy sauce, divided
- 1 tbsp (15 ml) Shaoxing cooking wine
- ¼ tsp (0.5 g) ground white pepper
- ½ cup (65 g) cornstarch, for coating
- 3 cups (710 ml) neutral oil, such as canola or peanut oil, for shallow-frying; use only as much as needed to reach about ½ inch (1.3 cm) depth in the pan
- 1 tbsp (14 g) unsalted butter
- 2 garlic cloves (about 6 g), finely minced
- 1½ tbsp (25 g) Marmite yeast extract
- 1 tbsp (21 g) honey
- 2 tbsp (30 ml) water
- 1 tsp (5 ml) rice vinegar
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (3 g) toasted sesame seeds, for serving
- 2 scallions (about 30 g), thinly sliced, for serving
Instructions
- Prepare the chicken and sauce components. Pat the chicken dry and cut it into evenly sized pieces so they cook at a similar rate. In a medium bowl, whisk the egg with 1 tablespoon (15 ml) soy sauce, the Shaoxing wine, and white pepper. In a separate small bowl, stir together the Marmite, honey, water, rice vinegar, sesame oil, and the remaining 1 teaspoon (5 ml) soy sauce until mostly smooth. Marmite is concentrated, so mixing the glaze ingredients before they hit the pan makes it easier to distribute evenly.
- Marinate briefly and coat. Add the chicken to the egg mixture and turn to coat. Leave it for 15 minutes at room temperature while you set out the cornstarch, prepare the garnishes, and arrange a wire rack over a tray. Lift each piece from the bowl, let excess egg drip off, and toss it in the cornstarch. Shake off loose powder; a thin, even coating fries more cleanly than a thick, clumpy one. Work in batches if needed rather than piling the coated chicken together.
- Heat the frying oil. Pour enough neutral oil into a deep, heavy skillet or wok to make a layer about ½ inch (1.3 cm) deep. Heat over medium to medium-high until the oil reaches 350°F (175°C) on a frying thermometer. If you do not have one, test with a small pinch of cornstarch: it should bubble steadily on contact, not smoke or turn dark immediately. Keep the pan stable and do not fill it more than halfway with oil.
- Fry the chicken in batches. Carefully lower in enough chicken pieces to leave space between them. Fry, turning once or twice, for about 6–8 minutes per batch, depending on piece size and pan temperature, until the coating is golden and the thickest pieces reach 165°F (74°C). Check with a food thermometer; the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). Transfer cooked pieces to the wire rack, not a covered plate, so steam does not soften the crust. Let the oil return to temperature before frying the next batch.
- Make the Marmite glaze. Once the chicken is fried, carefully pour the oil into a heat-safe container, leaving about 1 teaspoon (5 ml) in the pan. Return the pan to medium-low heat and add the butter. When melted, stir in the garlic for about 20 seconds, just until fragrant; do not let it brown. Add the prepared Marmite mixture and stir for 1–2 minutes, until the glaze looks glossy and lightly thickened. If it seems too thick to coat, add water 1 teaspoon (5 ml) at a time.
- Toss and serve straight away. Add the hot chicken to the pan and toss gently until each piece has a light coating of glaze. Avoid simmering the chicken in the sauce, which can soften the crust. Scatter over the sesame seeds and scallions and serve while the coating is at its crispest.
Tips
- Keep the coating light. Patting the chicken dry and shaking off extra cornstarch helps create a crisp shell instead of a pasty layer. If pieces sit while you fry the first batch, spread them out on a tray rather than stacking them.
- Control the saltiness. Marmite and soy sauce are both salty, and brands vary. Start with the stated amounts, taste the glaze before adding chicken, and thin it with a spoonful of water if it tastes too intense. Avoid adding extra salt before tasting.
- Choose a substitute with its flavor in mind. Vegemite can replace Marmite in the same amount, though it often tastes slightly less sharp and more rounded. If neither is available, a small amount of yeast extract from another brand can work; ordinary soy sauce alone will not reproduce Marmite’s fermented, savory character.
- Use the right pan temperature. Crowding the pan cools the oil, making the coating absorb more oil and turn limp. Fry in small batches, and use a thermometer when possible. If the oil smokes, take the pan off the heat and let it cool before continuing.
Serving Suggestions
Serve the chicken immediately with steamed jasmine rice, which gives the sticky glaze a simple base and catches any sauce left on the plate. Plain rice is especially useful if you prefer the chicken’s sweet-salty coating to be the strongest flavor in the meal. For a fuller spread, add a quick stir-fry of bok choy, choy sum, or green beans with garlic, or serve a cucumber salad dressed with rice vinegar to bring a cool, crisp contrast.
For a family-style meal, put the chicken on a platter rather than leaving it in the pan, and keep extra sauce separate if you have made more. This helps preserve the crust until everyone is ready to eat. A bowl of clear vegetable soup or lightly seasoned greens also works well alongside it. If you are serving other dishes with soy sauce or salty seasonings, keep those flavors restrained so the Marmite glaze does not make the whole meal taste overly salty.
Variations
Make it less sweet: Reduce the honey to 2 teaspoons (14 g) and add another teaspoon of water. The glaze will be more savory and slightly less sticky, but it will still cling to the chicken. For a little more tang, increase the rice vinegar by ½ teaspoon (2.5 ml) rather than adding extra soy sauce.
Use chicken breast: Substitute 1½ lb (680 g) boneless, skinless chicken breast, cut into similar-sized pieces. Breast meat is leaner and can dry out more quickly, so check its temperature early and remove pieces as soon as they reach 165°F (74°C). Do not assume they are done based only on the color of the coating.
Make a lighter, non-fried version: Omit the egg, cornstarch, and frying oil. Season the chicken pieces, then cook them in a lightly oiled skillet in batches until browned and cooked through to 165°F (74°C). Make the glaze in the same pan and toss the chicken in it. This is quicker to clean up, but the result will be saucier and will not have the crisp coating of the original method.
Adjust the aromatics: Add 1 teaspoon (about 5 g) finely grated ginger with the garlic for a warmer flavor, or finish with a pinch of red pepper flakes for heat. These additions change the balance without obscuring the yeast-extract flavor. Add chili sparingly at first, especially if serving the dish to people with different heat preferences.
Change the cooking wine: If Shaoxing wine is not available, use dry sherry in the same quantity. It gives a similar rounded aroma, though the flavor is not identical. For an alcohol-free alternative, use 1 tablespoon (15 ml) water; the marinade will be a little less fragrant but will still season the chicken.
Storage and Reheating
For food safety, refrigerate cooked chicken within 2 hours of cooking, in a shallow airtight container. It keeps for 3–4 days in the refrigerator. The coating softens as it sits in the glaze, so this dish is crispest when freshly made. If you expect leftovers, keep a portion of the fried chicken and glaze separate where practical, then combine them just before reheating.
Reheat leftovers in a skillet over medium heat, stirring occasionally, until the chicken reaches 165°F (74°C) throughout; check the thickest pieces with a food thermometer. A 350°F (175°C) oven or air fryer can help dry the coating slightly, but the glaze may still make it less crisp than when freshly cooked. If reheating in a microwave, use short intervals and stir or turn the pieces so they heat evenly, then verify the safe temperature. Freeze in an airtight container for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
What does Marmite taste like in this chicken?
Marmite has a concentrated, salty, fermented, savory taste. In this glaze it is balanced by honey, butter, soy, and a little vinegar, so the finished sauce is rounded and sticky rather than simply tasting like a spoonful of Marmite. Its intensity is why the recipe uses a measured amount and recommends tasting before adding more.
Can I use Vegemite instead of Marmite?
Yes. Use the same quantity as a starting point. Vegemite is a practical yeast-extract substitute, though its flavor can be less sharp and somewhat different from Marmite. Taste the mixed glaze and adjust with a little more honey or water if needed; add any extra yeast extract a small amount at a time.
Can I make the chicken ahead?
You can cut the chicken and mix the glaze earlier in the day, storing them separately in the refrigerator. For the crispest result, coat and fry the chicken shortly before serving, then glaze it at the last minute. Do not leave raw chicken at room temperature for the 15-minute marinade longer than the recipe calls for; if your kitchen is very warm, marinate it in the refrigerator and allow a little extra time.
Why did my chicken coating turn soggy?
The most common causes are oil that was too cool, an overcrowded pan, covering the fried pieces, or letting the coated chicken simmer in the glaze. Fry in batches at about 350°F (175°C), drain the pieces on a rack, and toss them in the sauce only when you are ready to serve. The glaze is meant to coat, not soak, the crust.
Is this dish very salty?
It has a savory, salty-sweet profile, but the level depends on the Marmite and soy sauce brands you use. Measure the ingredients, avoid adding extra salt, and taste the glaze before coating the chicken. You can use low-sodium soy sauce and add a teaspoon of water if the glaze seems too concentrated; serve it with plain rice and unsalted vegetables to balance the meal.
Can I use a different cut of chicken?
Boneless thighs are forgiving and stay moist while the coating crisps, but boneless breast pieces work too if you monitor them closely. Cut the pieces evenly and use a thermometer rather than relying on timing alone. Bone-in pieces are not a direct substitute here: they need a different cooking time and are harder to coat evenly with this quick-frying method.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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