Marmite Chicken has been on my wishlist to try for a few year now. I’ve been looking for a recipe that doesn’t require that chicken be deepfried and I found it at last.
I thought this recipe was from Ancoo Journal but when I visited her site again, I couldn’t find it anymore. Anyways, this is a recipe where I could try to finish up my little bottle of Marmite.. 🙂

Marmite Chicken 1


  • 700g chicken breast or thigh fillet, skinless, cut into large chunks
  • 1/3 cup water
  • 1 tbsp honey
  • 1 tsp thick dark soy sauce or caramel sauce (I used Cheong Chan brand)
  • 1 tsp Marmite
  • 1 tsp chili flakes – optional
  • sesame seeds – optional, for garnishing
  • chopped chives – optional, for garnishing

Marinade Ingredients:

  • 2 tbsp Marmite
  • 1 tbsp honey
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine
  • a dash pepper powder



    Serves 4
    Prep time 70 mins
    Cook time ±45 mins
    Total time ±115 mins
total time


  1. Mix chicken and marinade ingredients together, leave to marinate in fridge for at least 1 hr or even better, overnight.
  2. Heat on medium abt a tbsp oil in a pan or wok.
  3. Add marinated chicken, stir fry till lightly browned on all sides.
  4. Add water, honey, dark soy sauce and chili flakes. Stir to mix well. Leave to simmer till sauce thickened and very little sauce left.
  5. Stir in 1 tsp or more Marmite, to taste. Season as well, to taste.
  6. Garnish with some sesame seeds and chopped chives.

Marmite Chicken 2

I find it really yummy and Dolf found it good too. Marmite is an acquired taste; not everyone likes it as it has a strong smell and aftertaste.
This is surely a recipe for keeps for when I’ve Marmite in my pantry again. I would try it with pork or prawns next time.. 🙂

Rate this post if you like:
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)