Decided to make this marmite chicken dish. I know marmite is a love it or hate it kind of thing, but the marmite adds a wonderful salty, deep taste to this dish- I’m sure you will love it. If vegetarian, substitute the chicken for tofu cubes.

Ingredients:

• 500g chicken, I used chicken mini fillets, cut into bite size pieces

• 1 tbsp sesame oil

• 1 tbsp light soy sauce

• 1 cup of cornflour

• 1 tsp garlic powder

• 2 eggs, whisked

• Handful of sesame seeds, to garnish

• Spring onion ribbons, to garnish

• Jasmine rice, to serve (optional)

• Steamed pak choi, to serve (optional)

For the sauce:

• 1 large tsp Marmite

• 4 tbsp dark soy sauce (try to get dark rather than light if possible)

• 3 tbsp rice wine vinegar

• 4 tbsp honey

• 1 tbsp sesame oil

• 2 cloves of garlic, grated

• Small piece of ginger, grated

• 1 tbsp cornflour (you can use the leftover one you used to coat the chicken), mixed with a little hot water until a thick, lump free paste

Method:

1. Add the sesame oil and light soy sauce to the chopped chicken for 15-30 mins, just to flavour the chicken.

2. Mix the garlic powder with the cornflour and add salt and pepper.

3. Dip the chicken pieces in the cornflour mix then into the egg, then back into the cornflour mix. This can be a bit tedious but do it as carefully as you can to avoid excess batter. Sometimes it is useful to use something like a slotted spoon or fork to do this, so your hands don’t keep getting sticky.

4. Heat some oil in a wide pan and fry the chicken pieces for about 10 minutes, turning them around every few minutes, until cooked. You can always bake them or air fry them too. You could deep fry, this would taste delicious but I’m just trying to keep it healthier. You might need to shallow fry it in batches to avoid overcrowding of the pan. Once done, place on a kitchen towel to soak up the excess oil.

5. Whilst this is cooking, make the sauce by adding all the sauce ingredients (except the cornflour paste) together into a pan and stirring well. Stir for about 5 minutes so the honey is dissolved. Then add the cornflour and stir very well for a few more minutes to remove any lumps. It should start becoming sticky. Taste the sauce to see if it needs more honey or salt (soy sauce).

6. Once the sauce is sticky and tastes good, add the chicken in once cooked. Mix until well coated then sprinkle over the sesame seeds and spring onions.

7. Serve with jasmine rice and pak choi.