Eating Marmite Chicken would be a weekly affair on Jalan Alor in Kuala Lumpur so when the girl leaves Malaysia, matters get taken into own hands. Sure, this is very much authentically a marmite dish and very much not a vegemite dish so I’m really going against the grain here. A little more punchy, a little less sweet. A little more salty, a little less MSG’y so all in all, a major win.
My Malaysian Vegemite Chicken
Serves 2-3
Ingredients
- 1 cup vegetable oil for frying
- 500g chicken thighs, chopped
- 1 egg white
- 5tbs potato starch
- a few dashes of white pepper
Sauce…
- 1tbs vegemite or marmite
- 1tbs soy sauce
- 1tbs fish sauce
- 1tbs kecap manis
- 2tbs sugar
- 1/2 cup water
Rice, cucumber, green beans and fresh chilli to serve
Method
If you’re planning on eating this with rice, get this on the cook now.
In a mixing bowl coat the chicken pieces with the eggwhite then follow with the white pepper and corn starch. Leave aside.
Get another bowl and combine the sauce ingredients – except the water -until the vegemite is all mixed through then leave aside.
Grab a wok or deep non stick pan or skillet and add the oil. Keep over a medium-high heat then check that it’s hot enough by putting a wooden spoon or wooden chopstick into the oil and if it bubbles around then it’s ready. In batches (to not overcrowd) add the chicken and fry for 10-15 minutes turning half way through. While thats on the heat line a sieve with a few sheets of paper towel. Once the chickens cooked remove from the wok and leave on the paper towel while you do your next batch.
Once all the chickens done, heat another pan and add the 1/2 cup of water. Once bubbling away add all the sauce ingredients. Leave this over the high heat to thicken until rapidly boiling and then add your fried chicken. Coat all the chicken in the glaze then serve immediately.