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Hayden Quinn's sticky chicken drumsticks with coconut rice recipe
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Irresistible sweet and sticky soy-coconut chicken, a family favorite for weekends.
Ingredients:
  • 125ml kecap manis
  • 20.00 ml sambal oelek, plus extra to serve
  • 1 tsp ground turmeric
  • 8 chicken drumsticks
  • 1 butter lettuce, leaves separated
  • 1 cucumber, sliced
  • 1 lime, cut into wedges
  • 1⁄4 bunch coriander
  • 40.00 ml roasted peanuts, chopped
  • 400g rice
  • 180ml coconut milk
Instructions:
  • Preheat your oven to 200°C and line a large baking tray with baking paper. In a bowl, mix kecap manis, sambal oelek, and turmeric, then add drumsticks and coat them evenly. Let them marinate in a shallow dish for at least 20 minutes (or longer if possible), flipping them once. Transfer drumsticks onto a wire rack on the prepared tray, pour half of the marinade over them, and roast for 35-40 minutes. Remember to baste every 10 minutes with the remaining marinade until the chicken is cooked through and golden brown. Allow the drumsticks to rest, loosely covered with foil, for 10 minutes before serving.
  • Prepare delightful coconut rice by combining rice, coconut milk, and 2 cups of water in a saucepan. Bring it to a boil, then simmer on low heat, covered, for 12 minutes. Let it sit for 10 minutes off the heat, fluff with a fork, and it's ready to serve.
  • Portion out the rice and chicken onto 4 plates, then add cucumber, lime wedges, lettuce, and peanuts. Sprinkle coriander on top and serve with extra sambal oelek on the side.

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