Marmite Chicken

Do forgive me Marmite haters, I’m currently on a Marmite craze.

I had this a few times at “大炒 dai chao” restaurants in Malaysia. “Dai chao” in Cantonese translates into “big fry” which refers to any Chinese restaurants serving wok-fried dishes to go with rice and also wok-fried noodles. Marmite chicken usually involves deep frying pieces of chicken and then coating the chicken with a very thick sticky dark Marmite sauce which makes it an excellent dish to go with rice. Since I hate deep frying, here’s a healthier stir-fry version.

Marmite chicken



  • 2 tbs Marmite
  • 1 tbs honey
  • 1 tbs light soy sauce
  • 1 tbs Shaoxing wine
  • A dash white pepper powder


  • Mix chicken pieces and all ingredients for marinade together, leave to marinate for at least one hour or even better overnight in the fridge.
  • Heat up a bit of oil in a pan.
  • Add marinated chicken pieces, stir fry until lightly browned on all sides.
  • Add water, honey, dark soy sauce, chili oil flakes. Stir to mix. Leave to simmer until sauce thickened and very little sauce left.
  • Stir in 1 tsp or more Marmite to taste.
  • Season to taste.
  • Garnish with some sesame seeds.
Marmite chicken 2

Other Marmite recipes: