Ingredient:
Chicken marinade
1/2 tbsp marmite
1 tsp light soy
black pepper to taste
Some sesame oil

Chicken coating
3 tbsp corn flour
1 egg, lightly beaten
1 tsp chicken stock powder

Marmite sauce
2 tbsp marmite
2 tbsp hot water
1 tbsp honey
black pepper to taste

Preparation:
Marinade the chicken for at least an hour. You can use chicken breast or thigh.

Take out the chicken and mix the flour and stock powder. Coat the chicken pieces in the beaten egg before rolling lightly with flour mixture.Shake off any access flour. Lay in a single layer on a greased baking sheet. Bake in pre-heated oven 200 degree celcius for about 30 minutes (depending on how large your chicken pieces are) flipping them over halfway through to ensure crispy chicken all round. Check to see chicken is cooked by piercing a thick part and the juices run clear.

In a pan, heat through the marmite sauce ingredients. Adjust taste of the sauce to your liking. You may add more marmite or honey. Once it’s well mixed, heated through and bubbling, removed from heat and add in the cooked chicken pieces to coat. You are ready to eat.