Marmite chicken - Caroline Barty
These delicious, glossy little nuggets of chicken coated with an umami-rich glaze are irrestistible. You can make the glaze in advance and cook the chicken when you are ready to eat. Serves 4.
Ingredients
- For the glaze
- 1 tablespoon Marmite
- 1 tablespoon Thai fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing rice wine
- 4 tablespoons mirin
- 2 tablespoons runny honey
- To finish the dish
- 700g skinless, boneless chicken thighs, cut into 2cm pieces
- 1 garlic clove, peeled and crushed
- 2 teaspoons soy sauce
- 2 egg whites, lightly beaten
- 5 tablespoons cornflour
- Oil for deep-frying
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