Marmite Chicken Tenders

Whether you hate or love marmite, you owe it to yourself to try these Marmite Chicken Tenders! 

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Cook: 25 MINS


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Preheat oven to 190℃/ 365℉.
Coat chicken in tenders in seasoning: salt, Chinese five spice, smoked paprika and white pepper.
Dip chicken tenders in egg wash, then coat all over in cornflakes before transferring to a lined baking tray. Spray all over with low calorie cooking spray, then bake for 15-20 mins until cooked through.
Heat tsp of oil in a non-stick pan, then sauté garlic for 1-2 mins. Add in soy sauce, honey, rice wine vinegar and marmite - stir to combine and bring to a rapid simmer, cook for 3-4 mins until sauce thickens. Add cornflour slurry and bring to a rapid simmer again until sauce thickens and bubbles.
Once chicken tenders are baked, remove from oven and dip in sticky marmite sauce until coated all over.


Serves 3

For the chicken tenders:

  • 400g of chicken tenders.
  • Salt, to taste.
  • 1/2 tsp of Chinese five spice.
  • 1/2 tsp of smoked paprika.
  • 1/4 tsp of chilli powder.
  • 1/2 tsp of white pepper.
  • 2 eggs.
  • 90g of cornflakes - broken into a mixture small and large cornflakes.
  • 1-2 chopped spring onions, to garnish.

For the sauce:

  • Tsp of groundnut oil.
  • 2-3 cloves of garlic - finely chopped.
  • 3 tbsp of soy sauce
  • 4 tbsp of honey.
  • 5 tbsp of rice wine vinegar
  • 1 & 1/2 tbsp of marmite.
  • 1/2 tbsp of cornflour mixed with 50ml of water.

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