Marmite chicken

For 4

8 Skinless Chicken Thighs
200 g Basmati Rice
3 Eggs
2 Cloves Garlic
5 tbsp Soy Sauce
6 tbsp Rice Wine Vinegar
3½ tbsp Honey
2½ tbsp Marmite
6 tbsp Water

To serve
Spring Onion
Cornflour
Vegetable Oil
Sesame seeds

FOR THE CORNFLOUR SLURRY:
1½ tsp Cornflour
1½ tsp Water

Step 1.

Cook the rice following pack instructions.

Step 2.

Meanwhile, cut the chicken into bite-sized chunks. Crack the eggs into a bowl and whisk with a pinch of salt and black pepper. Half fill a separate bowl with cornflour.

Step 3.

Coat each piece of chicken by dipping it first in the cornflour, then the egg, then back in the cornflour.

Step 4.

Heat a wok over a medium-high heat with a good splash of vegetable oil. Fry the chicken in batches for 4 mins, until golden and crisp. Set aside.

Step 5.

Drain the wok and give it a wash. Dry it off, then place it back on the heat with a small splash of vegetable oil. Grate in the garlic and fry for 20 secs until fragrant. Stir in the soy sauce, vinegar, honey, Marmite and water. Bring to the boil and cook for 5 mins, skimming off any scum.

Step 6.

For the cornflour slurry, mix together the cornflour and water in a small bowl or mug. Stir it into the sauce and let everything bubble away until nicely thickened. Return the chicken to the wok, stir to coat and continue to cook for 3 mins over a medium heat. Meanwhile, thinly slice the spring onions.

Step 7.

To serve, divide the rice between bowls and top with the chicken. Pour over any extra sauce and finish with the spring onions.

Note - delicious sauce but the chicken took forever. Need oil in pan.