Marmite Chicken

500 g boneless chicken thighs
1 garlic clove, crushed
2 tsp SIDS GARLIC SAUCE
1 tbsp soy sauce
Rice bran oil, for deep-frying
4 tbsp cornflour
2 tbsp spring onions, thin sliced diagonally
SWEET CUCUMBER AND WAKAME PICKLE:--
160 ml rice vinegar
120 g sugar
2 large cucumbers, thinly sliced
1 tsp SIDS SALT & PEPPER
1 large red chilli, thinly sliced
2 tbsp dried wakame seaweed
MARMITE AND SOY SAUCE:--
2 tbsp Marmite
2 tbsp dark soy sauce
8 tbsp mirin, or 4 tbsp runny honey & 4 tbsp water
4 tbsp saké or shaoxing rice wine

SWEET CUCUMBER AND WAKAME PICKLE: combine the vinegar, sugar and 160 ml water in a pan and bring to a boil over a high heat. Remove from the heat and leave to cool for 1 hour. Put the cucumber slices in a colander over a bowl and rub SIDS SALT & PEPPER all over them until they are completely covered. Put a plate with a weight on top over the cucumber slices and leave for 1 hour, then squeeze as much water as possible out of the cucumber slices, but do not rinse them. Add the cucumber and chilli slices to the cooled rice vinegar mix and let them pickle for at least 2 hours.
Cut the chicken into bite-sized pieces, put in a bowl, add the garlic, SIDS GARLIC SAUCE and soy sauce, mix well and leave for at least 30 minutes and up to 2 hours.
20 minutes before serving the pickles, soak the dried wakame seaweed in a bowl of cold water for 2-3 minutes, drain, squeeze out the water and roughly chop any large pieces of seaweed. Add the wakame to the pickle mixture and mix well. The pickle is ready to be served and any leftovers can be stored in the fridge in an airtight container for up to one month.
MARMITE AND SOY SAUCE: meanwhile, in a separate bowl, whisk together all the ingredients for the Marmite and soy sauce until the Marmite is dissolved.
Fill a pan no more than ⅓ full with oil and heat to 170°C until a cube of bread browns in 40 seconds. Coat the chicken in cornflour, shake off any excess flour and carefully add the chicken to the pan in batches. Cook the chicken for 8-10 minutes until golden brown and cooked through, then drain on a plate lined with kitchen paper.
Add the Marmite and soy sauce to a pan, heat it through to burn off any alcohol and until it is slightly thickened, then add the chicken pieces and mix well to coat them in the sauce. Serve immediately topped with the spring onions and the cucumber pickle on the side.