Honey Soy Chicken Drumsticks With Coconut Rice

20 mins Prep
45 mins Cook
2 Serves
  • 1kg (approx.) Lilydale Free Range Drumsticks
  • ½ cup honey
  • ½ cup kecap manis (Indonesian sweet soy sauce)
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 clove garlic, crushed
  • 4 tablespoons sesame seeds, lightly toasted


  • 1 ½ cups medium grain rice
  • 400mL coconut cream
  • 1 ½ cups water
  • 1 teaspoon salt


  • Steamed greens
Clear selections
Copy to clipboard
  1. Preheat oven to 200C.
  2. To make the marinade, place honey, kecap manis, oyster sauce, soy sauce, sesame oil and garlic in a bowl. Mix to combine. Add the chicken drumsticks, toss to coat, cover and set aside for 15 minutes to marinate.
  3. Transfer chicken and marinade to a roasting tin. Roast for 45 minutes, turning chicken every 15 minutes. Remove from oven and sprinkle with sesame seeds.
  4. To make the coconut rice, place all the ingredients in a large saucepan. Bring to the boil stirring occasionally. Reduce heat, simmer covered on low for 10 minutes. Remove from the heat. Stand, covered for 10 minutes.
  5. Serve chicken with coconut rice and steamed greens.
Ingredients copied to clipboard
Link copied to clipboard
Recipe saved to Favourites