A delightful fusion dish featuring tender chicken drumsticks bathed in a rich, sweet, and savory coconut caramel sauce, offering an irresistible blend of flavors.
Coconut Caramel Chicken Magic
A delightful fusion dish featuring tender chicken drumsticks bathed in a rich, sweet, and savory coconut caramel sauce, offering an irresistible blend of flavors.
Ingredients
- 1 kg chicken drumsticks skinned (optional)
- 200 ml coconut milk full-fat
- 100 g palm sugar or brown sugar
- 50 ml fish sauce
- 30 ml soy sauce low sodium
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 pinch red chili flakes optional
- 1 stalk spring onion chopped for garnish
Instructions
- In a large bowl, combine chicken drumsticks with minced garlic, grated ginger, soy sauce, and 1 tablespoon of fish sauce. Toss well to coat. Allow the chicken to marinate on your countertop for about 30 minutes at room temperature, or refrigerate for at least an hour for deeper flavor.
- While the chicken marinates, prepare the main caramel sauce. In a medium saucepan, melt palm sugar over medium heat until it caramelizes and turns a deep amber color. Be careful not to burn it.
- Carefully pour in the coconut milk and the remaining fish sauce (about 30ml). Stir continuously until the hardened caramel dissolves into the liquid, forming the coconut caramel sauce. Bring to a gentle simmer.
- Add the marinated chicken drumsticks (and any accumulated marinade) to the saucepan with the sauce. Ensure the chicken is mostly submerged.
- Bring the sauce to a boil over medium-high heat. Once boiling, reduce heat to medium-low and continue to simmer. Cook for approximately 25-30 minutes, flipping drumsticks a few times, until the chicken is cooked through and the sauce thickens to your liking. The sauce should become glossy and beautifully coat the chicken.
- Serve hot, garnished with freshly chopped spring onion and optional red chili flakes, accompanied by steamed jasmine rice.
Notes
Serve with steamed jasmine rice and a side of stir-fried vegetables. For a spicy kick, add a pinch of red chili flakes to the sauce. This dish is also great with chicken thighs.
