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Growing up in Chicago, my kitchen was always filled with the comforting aroma of my Babcia’s Polish dishes. But every now and then, my culinary curiosity would lead me to explore flavors from different corners of the world. One such adventure led me to the bold, savory delight of Marmite Chicken. This dish, with its umami-rich profile, is a delightful departure from my usual repertoire, yet it holds a special place in my heart. It’s a unique blend of flavors that reminds me of the vibrant food scene in Chicago, where cultures and cuisines collide in the most delicious ways. My husband, a staunch lover of all things savory, and my kids, Ella and Peter, have grown to love this dish just as much as I do. It’s a testament to the fact that sometimes, the most unexpected flavors can become family favorites.
Why You’ll Love This Recipe
Marmite Chicken is a dish that’s as easy to love as it is to make. It’s a perfect balance of savory and slightly sweet flavors, with a touch of umami that makes every bite a delight. The chicken is crispy on the outside, tender on the inside, and coated in a glossy, flavorful sauce that clings to every piece. Plus, it’s a quick recipe that doesn’t require hours in the kitchen—perfect for busy weeknights. And if you’re looking for a dish that’s high in protein and low in sugar, this one ticks those boxes too.
Ingredients
- 1 lb chicken thighs, cut into bite-sized pieces
- 2 tablespoons Marmite
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Optional: chopped spring onions and sesame seeds for garnish
Step-by-Step Instructions
- In a bowl, mix the Marmite, soy sauce, honey, sesame oil, and minced garlic. Set aside.
- Season the chicken pieces with salt and pepper, then coat them evenly with cornstarch.
- Heat the vegetable oil in a large pan over medium-high heat. Add the chicken pieces and cook until golden brown and crispy, about 5-7 minutes per side.
- Remove the chicken from the pan and set aside. In the same pan, add the Marmite mixture and water. Stir and let it simmer for about 2 minutes until it thickens slightly.
- Return the chicken to the pan, tossing to coat it well in the sauce. Cook for another 3-4 minutes until the chicken is fully cooked and the sauce is glossy.
- Garnish with chopped spring onions and sesame seeds if desired. Serve hot.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
To ensure your Marmite Chicken turns out perfectly every time, here are a few tips. First, make sure your chicken pieces are evenly coated in cornstarch for that perfect crispy texture. Don’t overcrowd the pan when frying the chicken; this helps it cook evenly and stay crispy. If you’re new to Marmite, start with a smaller amount and adjust to taste as it can be quite strong. Finally, keep an eye on the sauce as it thickens quickly; you want it to coat the chicken without becoming too sticky.
Amazon Affiliate Cooking Tools Paragraph
When I make Marmite Chicken, a few simple tools always make prep faster and cleaner. My go-to tool is the MOSFiATA 8″ Professional Chef’s Knife for chopping chicken into perfect bite-sized pieces. For frying, the 4.2 Quart Cast Iron Dutch Oven is ideal, maintaining consistent heat for a perfect fry. And for mixing up that glossy Marmite sauce, the Silicone Utensils Set is a must-have to ensure nothing sticks to the pan.
Variations and Substitutions
If you’re looking to switch things up, try using chicken breast instead of thighs for a leaner option. You can also add a splash of rice vinegar to the sauce for a tangy twist. For a vegetarian version, replace the chicken with firm tofu or tempeh. If you’re gluten-free, opt for tamari instead of soy sauce. And for a spicy kick, add a pinch of chili flakes or a dash of sriracha to the sauce.
Serving Suggestions
Marmite Chicken is best served hot, straight from the pan. Pair it with steamed jasmine rice or fluffy quinoa to soak up the delicious sauce. A side of stir-fried vegetables or a simple cucumber salad complements the savory flavors beautifully. For drinks, a crisp, cold lager or a light white wine works wonderfully to balance the richness of the dish.
FAQs
Can I prepare Marmite Chicken in advance?
Yes, you can prepare the sauce and marinate the chicken a day ahead. Store them separately in the fridge, and when you’re ready to cook, simply fry the chicken and toss it in the sauce.
What can I use if I don’t have Marmite?
If Marmite isn’t available, you can substitute it with Vegemite or a mixture of soy sauce and a touch of miso paste to mimic the umami flavor.
Final Thoughts
Marmite Chicken is a delightful dish that brings a touch of global flavor to the family dinner table. It’s a recipe that encourages you to step out of your comfort zone and embrace the bold, savory notes that Marmite brings. I hope you enjoy making and savoring this dish as much as my family and I do. Don’t forget to share your culinary creations with us, and remember, cooking is all about love and laughter in the kitchen!
Dynamic Related Recipe Section
I hope you loved making this Marmite Chicken—it’s a savory sensation that’s sure to become a family favorite. If you’re in the mood for more adventurous flavors, why not try my Sweet and Sour Chicken, Spicy Garlic Shrimp, or Teriyaki Salmon? Each of these dishes offers a unique twist on classic flavors that I’m sure you’ll love. Join us on our Facebook Page and Facebook Group—and don’t forget to follow on Pinterest for daily inspiration!
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Marmite Chicken: 5 Unique Recipes to Try Now
A savory, umami-rich chicken dish with a glossy, flavorful sauce.
Keep the screen of your device on while you follow the steps.
- In a bowl, mix the Marmite, soy sauce, honey, sesame oil, and minced garlic. Set aside.
- Season the chicken pieces with salt and pepper, then coat them evenly with cornstarch.
- Heat the vegetable oil in a large pan over medium-high heat. Add the chicken pieces and cook until golden brown and crispy, about 5-7 minutes per side.
- Remove the chicken from the pan and set aside. In the same pan, add the Marmite mixture and water. Stir and let it simmer for about 2 minutes until it thickens slightly.
- Return the chicken to the pan, tossing to coat it well in the sauce. Cook for another 3-4 minutes until the chicken is fully cooked and the sauce is glossy.
- Garnish with chopped spring onions and sesame seeds if desired. Serve hot.