Name: Mob's Marmite Chicken
Total time: 25 min
Yield: 4
Cuisine: Asian-Inspired
Ingredients: 2 Cloves of Garlic; 8 Skinless, Boneless Chicken Thighs; 400g Cornflour; 3 Eggs; 2 1/2 Tbsp Marmite; 6 Tbsp Rice Wine Vinegar; 5 Tbsp Soy Sauce; 3 1/2 Tbsp Honey; 400g Basmati Rice; Spring Onions (To Garnish); Vegetable Oil (enough for frying)

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Marmite is a brilliant ingredient to use in a sauce. Savoury, umami heaven. The vinegar and spring onion cuts through the richness. A lovely little mouthful.

Mob's Marmite Chicken

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 1/2 teaspoons 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 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 and fry for 20 seconds. Just as it starts to brown, add your soy sauce, vinegar, honey and marmite. 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.

Add 1 1/2 teaspoons of cornflour to a glass. Pour in 50ml of water and mix it together. Pour your cornflour flurry into the sauce and 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 for 3 minutes.

Serve your chicken on your steaming rice. Garnish with chopped spring onions. Enjoy!

Ignore the peas. I had just got back from South America and was in need. The smacked cucumber is probably a more appropriate side.

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6154311504001

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Ben Lebus

Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.

Medium

£8-12

Asian-Inspired

Z49 A9484

Dinner

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 1/2 teaspoons 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 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 and fry for 20 seconds. Just as it starts to brown, add your soy sauce, vinegar, honey and marmite. 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.

Add 1 1/2 teaspoons of cornflour to a glass. Pour in 50ml of water and mix it together. Pour your cornflour flurry into the sauce and 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 for 3 minutes.

Serve your chicken on your steaming rice. Garnish with chopped spring onions. Enjoy!

Garlic

Clove

Skinless Chicken Thigh

Chicken

Cornflour

Gram

Marmite

Tablespoon

Rice Wine Vinegar

Soy Sauce

Honey

Basmati Rice

Rice

Spring Onion

Vegetable Oil

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