Tuesday, February 22, 2011

Deep-fried Vegemite Chicken

We always fall into the same trap of buying a large jar of Vegemite (pronounced "veggie-might" and not "Vuh-Gym-M'tee") when it's on sale, and then having Vegemite toast for a few days or weeks before it starts getting lost in the back of the larder (behind the chocolate bars and boxes of cereal). And then it would be a few months before we find it again (usually when we're looking for something else) and realise that at this rate, we might only manage to finish half the jar before it goes past its shelf life. Well, fortunately, there are more ways than one to use it, and so I prepared a dish of deep-fried chicken coated in a sticky Vegemite and black vinegar sauce. Here's the recipe below.

Deep-fried Vegemite Chicken Recipe


600g chicken thigh fillet, cubed

1 tsp soy sauce
1 1/2 tbsp oyster sauce
Dash of pepper
1/2 egg, beaten
4 tbsp cornflour

1 tbsp soy sauce
1/2 tsp sugar
1/2 tbsp honey
1 1/2 tbsp maltose
1/2 tbsp Vegemite
1/2 tbsp chinese cooking wine
1 tbsp black vinegar
1/2 tsp chicken stock powder
 1/3 cup water

  1. Combine chicken with marinade and leave in fridge for about an hour. Heat up oil in a wok and deep fry until golden brown and cooked. Drain on absorbent kitchen paper.
  2. Heat up 1 tbsp oil in a clean wok and add sauce ingredients. Stir until sauce is reduced and thickened. Taste for seasoning. Toss in the chicken and mix through until evenly coated. Dish out and serve with steamed jasmine rice.
Note: If you don't have Vegemite, try using Marmite or other yeast extracts, but the sweetness/saltiness/intensity of flavour may vary slightly, so adjust seasonings according to taste.


Roxan said...

I've never heard of vegemite before - but it reminds me of that episode of I Love Lucy "veeta-vita-vegamine!"

I don't think vegemite has anything to do with whatever was in that episode though. But I can say that this chicken looks absolutely delicious. I would love to have some for lunch today.

Fern @ To Food With Love said...

Thanks Roxan. Vegemite is an aussie thing, like Marmite if you've tried it. It adds a rich flavour to the dish.

Anonymous said...

Nice recipe! I'll be trying it very soon. Our jar of Vegemite never gets lost at the back of our pantry. In fact it hardly ever ends up in there as it always seems to be left out on the bench near the bread and toaster.  ッ

Faith Lee-Andrews said...

Can I do without the black vinegar?

Fern @ To Food With Love said...

@Faith: I think it should taste okay if you omit it